Lasagne is Australia’s national crisis dish, sourdough is our ride-or-die isolation bread (although Japanese shokupan is nipping at its heels) and babka is our perfect lockdown dessert.
But Basque burnt cheesecake – all caramelised and glossy on the outside, wobbly and custardy on the inside – is fast becoming this year’s break out cake. For the uninitiated, it’s less sweet than its North American relative, the New York cheesecake, and also lacks a biscuit-y base. That makes it dangerous in the best possible way: it’s easy to hoover up one of these things in no time at all. Here are our favourites.
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