In my bank of food memories, one that stands out is the first time I took a bite of Basque cheesecake. Article content

I was in San Sebastian — in the Basque region of northern Spain — and picked up a slice of the crustless cheesecake. Stuck in the car in a traffic jam due to a cycling race, I decided to open the box and sample a bite. Article content

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I marveled at the velvety texture and not too sweet flavour. The top was deep brown and offered a hint of caramel flavour. It was love at first bite.

I’ve since taken it on as a bit of a mission to enjoy and compare assorted versions of this easy to make cheesecake.

On a more recent visit to San Sebastian this summer, I spotted a chocolate version.

Ran Ai, who is our chef at Jill’s Table, graciously

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