When Mercado Little Spain opened its doors in New York over a year ago, they couldn’t wait to bring Spain’s most treasured ingredients and recipes to New York City. Their team of Spanish chefs in addition to chefs with extensive experience working in Basque Country all have that one special dish that transport them back to the country they love so much. They’ve began collecting their stories and are excited to share them with you in The España Experience video series.
This cheesecake is the alter ego to the classic New York – style cheesecake with a press-in cookie crust – . Inspired by the Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up. Starting with Pastry Chef Thea Habjanic, she talks about the first time she had Basque-style cheesecake. You’ll want to stop by the takeout window or reserve a seat at Spanish Diner ASAP to try for yourself what makes this version of the decadent dessert – Gazta Tarta or Tarta de Queso – so special.