Although cheesecake has never been my favorite, when I became gluten free I started eating more of it simply because that’s frequently the only GF dessert on the menu. I like the flavor but the “cake” itself is dense and if poorly made even a bit gritty.

Enter the Basque cheesecake! I’d seen one of the TV cooking shows wax poetic about how light and fluffy Basque cheesecakes are then proceed to make one. It looked like a lot of work and I wasn’t tempted to try, but a new bakery opened near my place and after a few months of not having anything GF they finally realized how much business they were losing and introduced three GF desserts.

Obviously I tried the chocolate/raspberry sacher-torte first. I’m a huge chocoholic. But on the second visit the Basque cheesecake caught my eye and I remembered the TV show. Friends, the host was not lying. It was like angels had tried regular cheesecake and said to themselves, “It’s got promise. Let’s put our own spin on it so it’s fit to serve to God.”

To quote Cheesecakedegranger.com “Basque cheesecake gives a very different creamy mouth sensation than classic or New York-style cheesecake. It is considerably lighter, airier, and soufflé-like, unlike some other cheesecake varieties.”

To quote me “mmmmmmmm”