Irrespective of the location, cheesecake of any type is always a timeless dessert. In fact almost every nation has their own version of cheesecake. 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. Thus, today in this write-up we are going to discuss about the two most popular cheesecakes – Basque cheesecake and Japanese cheesecake.  

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. 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. 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. 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, don’t allow its exterior to fool you. Every single bite of it is light, airy and mousse like. 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. 

Japanese Cheesecake:


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. Owing to its cloud-like and lush texture, it is also known as the soufflé cheesecake in many locations. And this characteristic airy consistency is achieved with folded egg whites beaten to stiff peaks into the batter. 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. 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. 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.