What makes a perfect cheesecake? Milk Street heads into the kitchen to find out! Rose Hattabaugh leads the way with Basque Cheesecake, which has garnered global acclaim for its blistered, “burnt” surface and creamy-smooth center. Christopher Kimball then puts cream cheese on the sidelines with Ricotta-Semolina Cheesecake. Plus, we investigate just how much the color of bakeware can affect your recipes, and Rosemary Gill breaks down Crème Fraîche 101.
Get the recipes:
Basque Cheesecake: https://bit.ly/4iNi0dz
Ricotta-Semolina Cheesecake: https://bit.ly/3VVnZTJ
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