{"id":46769,"date":"2023-11-22T16:08:49","date_gmt":"2023-11-22T21:08:49","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=46769"},"modified":"2023-12-29T17:06:27","modified_gmt":"2023-12-29T22:06:27","slug":"spanish-cheesecake","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/spanish-cheesecake\/","title":{"rendered":"A Cheesecake That\u2019s Anything But Sweet"},"content":{"rendered":"\n
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In San Sebasti\u00e1n, Spain, Basque cheesecake<\/a> rules in the dessert department. The coveted confection is a result of Chef Santiago Rivera\u2019s experiments with cakes in 1990 at the city\u2019s famous cafe, La Vi\u00f1a. By trial and error, Rivera developed a Basque cheesecake recipe and the dish exploded internationally. Basque cheesecake is not smooth or dense like regular cheesecake, but instead, scorched and caramelized on top with a rich and gooey interior texture. <\/p>\n\n\n\n

There\u2019s a version so unique that it will stop you in your tracks: the cheesecake at Fismuler\u2014an acclaimed restaurant in Madrid, opened by El Bulli restaurant alums, with a second location in Barcelona. Think: light and custardy, anything but sweet; a collision of Basque-style cheesecake and Spanish cheeses<\/a> in a pleasantly textured cake. At first glance it tricks your senses into thinking it may be sweet, but blue cheese plays a crucial role, making it a creamy, salty delight. <\/p>\n\n\n\n

The inspiration behind Fismuler cheesecake comes from the Basque restaurant Zuberoa (now closed), where chef and restaurateur Nino Redruello worked for some time\u2014and where he created one of the most unique cheesecakes in Spain. Redruello, who opened Fismuler in Madrid in 2016, wanted to create something unexpected: A cake that catered to cheese lovers that wasn\u2019t too sweet but mighty in flavor. He achieved this by using a variety of cheeses: cream cheese, blue cheese<\/a> and Idiaz\u00e1bal cheese. The result is a cheesecake with an intensely salty flavor\u2014the smoky Idiaz\u00e1bal complements the spicy, pungent blue cheese, and cream cheese binds it all together for a creamy and satisfying texture.<\/p>\n\n\n\n

The Fismuler cheesecake can now be found at all of the Familia La Ancha restaurants, including the Omar, inside the Thompson Madrid hotel, where I first discovered it by way of smell while walking past the kitchen to our dinner table. Some might call it potent at first bite, and with a fluid texture, it\u2019s anything but what you\u2019d expect\u2014visual proof that looks can be deceiving. <\/p>\n\n\n\n

If you love cheese as much as I do, you won\u2019t soon forget its appeal. It\u2019s creamy and custardy on the outside with a buttery crust, but the inside oozes like melted raclette<\/a>\u2014it\u2019s everything a cheese fanatic could dream of. <\/p>\n\n\n\n

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Fismuler Cheesecake by Chef Nino Redruello<\/h2>\n
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For a dessert that\u2019s sure to dazzle your guests, swap your standard New York-style cheesecake recipe with this unique cake. If you can\u2019t find smoked Idiaz\u00e1bal cheese, smoked Manchego will do, and when sourcing blue cheese reach for saltier varieties like Cabrales.<\/span><\/div>\n
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Servings <\/span>6<\/span> people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Sabl\u00e8 Dough<\/strong><\/h4>