A couple years ago I had Basque Burnt Cheesecake for the first time at this little Spanish restaurant in Portland. My first thought was, why have I never heard of this? My second thought was, how can I recreate this? Deep brown and almost caramelized on the outside, fluffy and creamy on the inside, no crust, this was some kind of cheesecake magic. It has begun to grow in popularity lately, popping up in food magazines, blogs, and restaurants. And while it isn’t pretty and looks like, well, burnt cheesecake, your taste buds will thank you for trying it out.
When fruit is at peak season, a crostata is a perfect dessert to showcase it. Basically a rustic tart or pie, it requires none of the tedious crimping or lattice work for its crust. Just roll out dough, pile fresh fruit in the center and then fold the edges around fruit. This recipe utilizes the slicer/shredder attachment and the plastic whipping bowl. We love being able to grate frozen butter and gently whisk it into dry ingredients for flaky crostata, pie or biscuits.
May 31st will be the Ankarsrum USA Blog’s 4th birthday. We partnered up with Nordic Ware to celebrate with a scrumptious roasted strawberry cake baked in one of their iconic Bundt pans, and are also giving away said Bundt pan to one lucky winner. Go check out Ankarsrum USA’s Instagram or Facebook page for details. And then go buy some strawberries and make this cake, you won’t be sorry! Whole grain and gluten-free versions included as well.