There is just nothing like this cheesecake.
It’s worth mentioning that at the age of 5 years old I had a fateful, amourous encounter with a cheesecake at one of my mother’s Tupperware parties. I was supposed to be upstairs going to bed, but I was curious, and apparently cute in my little feety jammies, and so one of the partygoers offered me a little taste. I’m sure it was one of the no-bake box varieties.
My world has never been the same.
When I was 10 (and in my experimental cooking-as-play phase,) I attempted to make a cheesecake while my mother was out. We were out of eggs but we DID have the hardboiled eggs made for Easter…so I used those in the batter instead. It was not awesome. I ate it anyway.
Fast forward to culinary school, where over the course of some 50 cheesecakes made in a “custards” unit, I truly perfected this art and THIS is my cheesecake. No hardboiled eggs (obvs.) No boxes, and pretty much no way to eff it up.
I make it once a year, typically for Thanksgiving, and I look forward to the simple process, the smells it omits into the kitchen, and the heart eyes achieved on everyone I serve it to each and every year. It’s their favorite cheesecake ever…and now it’s time for all of you to have the recipe so you can pine for it too!
Let this recipe + the delight you’ll receive from making it and eating it be a reminder that everything, EVERYTHING is Ayurvedic. More than a diet or a recommendation on how to eat, Ayurveda’s nutritional philosophies reminds us that all things (including all foods and substances) can be both beneficial and detrimental…it just depends on the circumstances.
Eating a slice of this gorgeous cheesecake, made with real, whole ingredients with your dearest people at a celebratory meal promotes your wellness + boosts your vitality. It tastes good, it feels good!
Eating half of a cheesecake while sitting on the couch alone for several meals over the course of a holiday week? This doesn’t feel as good, and isn’t going to do you any favors.
Make this when you feel like having some thing special, and treat it as such and you’ll be incorporating the principles of Ayurveda into your dessert course. (Wow!)
If the vaidjas were sitting at my dessert table when this cheesecake arrived, I’m sure they WOULD comment about the difficulty of digesting a food like this (which, of course is why we must enjoy it on special occasions, and in moderation.) But after I cut myself a little slice and sat down with them I would remind them of this incredible region in the North of Spain, lovingly referred to as the Basque Country, where the inspiration for this cheesecake comes from.
In the Basque region, “burnt” cheesecakes like these are served more commonly, and they’re served with a little glass of sherry ALWAYS. At this, I’m certain our Ayurvedic sages would nod their heads in agreement and understanding; the astringent and sour properties of this dessert wine help to cut the sweetness and denseness of the cake, and help our digestion too!
When you serve your cheesecake, be sure to offer sherry (of course!) or wine, bourbon, amaro, or something of the like to help your guests experience the complete flavor explosion on offer, as well as a more pleasant digestive experience.
Unlike other cheesecakes you’ve made, or tried, or loved, you’ll notice that this one is deeply caramelized on the top. This is intentional! Most cheesecakes are baked delicately in a water bath to prevent cracking or burning, but not this gorgeous cake. This Basque-inspired cake is baked in parchment at a high temperature. It’s going to crack, burn slightly and be all the better for it! This “technique” also ensures that pretty much everyone can make this beauty without fail (that is, unless you use hardboiled eggs. Ha.)
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