Honey Is Essential for Browning Cheesecake Without Overbaking :Basque cheesecake is unique. The crustless Basque, prepared at La Viña cafe in a Basque resort town, resembles a soufflé rather than the smoothness of New York cheesecakes. This cheesecake has a charred and caramelized top like crème brulée and a gooey core, giving it depth.

Honey Is Essential for Browning Cheesecake Without Overbaking

1.Achieving complexity in Basque cheesecake

• In Basque cheesecake, what else makes honey a top substitute? Our Basque cheesecake recipe, La Viña, has only six ingredients: sugar, cream cheese, eggs, salt, heavy cream, and flour.
• Since this sweet delicacy is so light, replacing the sugar with honey can enhance it.
• Honey’s flowery overtones offer delicateness and earthiness to a dish. Remember to use two-thirds of a cup of honey per cup of granulated sugar.

2.Red velvet cake

• Red velvet cake is a US favorite. The Washington Post describes the cake’s moniker as referring to its smooth, velvety feel.
• Raw cocoa powder gave the cake its unique color.
• Since the 1800s, raw cocoa powder has been rich in anthocyanin, a pigment that tints foods blue, purple, or red when acidic.
• The first red velvet cakes were prepared with buttermilk, which reacts with anthocyanin to turn it crimson.
• When eggs and milk were scarce during WWI, bakers used grated beets or cooked juice. This enhanced the cake’s red.

3.Pineapple-upside-down cake

• The pineapple upside-down cake is a nostalgic favorite. Alto Hartley claims that societies have cooked over open flames using cast iron skillets for centuries.
• For dessert, early cultures would put sliced fruit in the pan, pour on the batter, then flip the cake over.
• Early cast-iron pans had tiny “spider legs,” therefore fruit upside-down cakes were called “spider cakes.”

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4.Black Forest cake

• The Black Forest cake is named after Schwarzwalder kirschwasser, a sour cherry brandy from the Black Forest region of Germany.
• Black Forest cake was traditionally soaked in sour cherry brandy. In 2016, the EU granted the Black Forest gateau “protected status” in Great Britain.
• According to Channel4 News, Black Forest cake can only be named such if the kirsch comes from the Black Forest region of Germany.

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