Basque Cheesecake Vs Japanese Cheesecake

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Basque Cheesecake Vs Japanese Cheesecake
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(No Transcript)
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Irrespective of the location, cheesecake of any
type is always a timeless dessert. In fact almost
every nation has their own version of cheesecake.
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Due to its versatility, it becomes tricky, when
one simply says, cheesecake. Even though every
cheesecake possesses a rich, creamy, cheese base,
it can actually vary in specifics crust,
topping, flavor and etc.
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Thus, today in this write-up we are going to
discuss about the two most popular cheesecakes
 Basque cheesecake and Japanese cheesecake.  
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Basque Cheesecake
As the name suggests, this one is a special
dessert from the Basque region of Spain. Unlike
the New York cheesecake, this one is caramelized
to offer a burnt look.
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Owing to this, it is also commonly known as
the Basque Burnt Cheesecake. Despite its heavily
torched appearance, it is quite airy in texture
as it is cooked with heavy cream cheese-based
batter.
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Besides these, the other ingredients are large
eggs, granulated sugar, kosher salt and
all-purpose flour. Furthermore, its technique of
baking is slightly different where the batter is
baked inside a number of parchment paper.
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It neither has a crust nor smooth sides. Its top
is higher towards the edges and sunken in the
center. Thus, even if it might not look tempting
at all, dont allow its exterior to fool you.
Every single bite of it is light, airy and mousse
like.
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It also tastes lightly caramelized but not burnt.
Basque cheesecake can be served either at room
temperature or chilled from the fridge, all
depends on preference. 
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Japanese Cheesecake
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Light, fluffy and flavorsome, a Japanese
cheesecake is the most appetising summer dessert
known to man. It is more of like a soufflé than a
traditional cheesecake.
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Owing to its cloud-like and lush texture, it is
also known as the soufflé cheesecake in many
locations.
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And this characteristic airy consistency is
achieved with folded egg whites beaten to stiff
peaks into the batter.
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The secret to its perfection is in separating the
egg yolks and whipping the whites. Although
cheese is not a staple food in Japan, this
version of the cheesecake got introduced when
cheese got imported for the Americans who had to
stay there after the World War II.
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Owing to its tangy, creamy flavor of cheesecake
accompanied with the moist, cotton-soft texture
of a soufflé, it is definitely a match made in
heaven.
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It is neither too sweet and allows the cheese to
be the star. It can be served with various
toppings like whipped cream, fresh fruits, honey,
jam and etc. 
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The Original Source is here https//desserts-sh
op-toronto.blogspot.com/2021/07/basque-cheesecake-
vs-japanese-cheesecake.html
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Address 2471b Yonge St Lower Floor, Toronto, ON
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