London’s Best Basque Cheesecake | Where to Eat Burnt Cheesecake | Eater London
"Barrafina’s Idiazabal cheesecake is made with three types of cheese: Requeson, a ricotta-style cheese; traditional cream cheese; and Idiazabal, an aged, pressed cheese made from sheep’s milk from Latz and Carranzana sheep in the Basque Country and Navarre. The latter has a naturally smoky flavour that is accentuated by the burnt crust. It is mostly available as a special at Barrafina Coal Drop’s Yard, where it can be enjoyed at the end of a full meal or at the bar with a coffee or digestif." - Emma Louise Pudge
