Basque cheesecake has become one of the fastest-growing cheesecake styles on American restaurant menus, and it isn’t slowing down. Ahead of National Cheesecake Day, restaurants nationwide are piling bakery cases high with a crustless, caramel-topped style that looks nothing like the dense classic that built Brooklyn’s Junior’s into a national name. It isn’t the only challenger crashing the argument, and another contender barely resembles a traditional cheesecake in texture.

A close-up of several slices of a dense, golden-brown custard or cheesecake on parchment paper.
Basque cheesecake. Photo credit: Pocket Friendly Recipes.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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