Gazta Tarta

I DON’T HAVE MUCH OF A SWEET TOOTH SO IT TOOK A FRIEND OF MINE I JUST HAPPENED TO BUMP INTO IN SAN SEBASTIÁN ONE NIGHT TO PUT ME ON TO THE LOCAL CHEESECAKE. IT IS COOKED IN A HOT OVEN, SO THE OUTSIDE HAS A WELL-DEVELOPED CARAMELISED SKIN THAT GOES FROM GOLDEN TO BROWN TO BLACK — DON’T BE ALARMED AS IT’S ALL PART OF THE ACT. IT IS SO LOVELY THAT WHEN I FINISHED TESTING THIS VERSION I ENDED UP EATING NEARLY HALF OF IT. AND YES, SPANISH CHEFS DO USE PHILADELPHIA CREAM CHEESE!