This article was translated by John R. Bopp Today, Benjamin Kemper has treated us with the journey of a Basque dessert, the gazta-tarta, or cheesecake, from the kitchen of the La Viña Restaurant in San Sebastian to becoming what Kate Krader, the cuisine section editor at Bloomber, and Kristy Westgard, at Daybreak, are calling “the latest in New York’s food scene…that’s … Continue reading Bloomberg: the (Basque) cheesecake that defies everything you thought you knew about sweets