Spanish Cheesecake (With An American Twist)

When Rustica Spanish Cookbook showed up at my door (well, my PO Box), I was nervous. I've never cooked European food unless it was Italian and I didn't know how to behead a fish according to one of the recipes. I sat for a few days on the cookbook, reading it like literature. I was schooled on Spanish food and the culture behind it. I realized I've never tried an authentic dish inspired from Spain. Seriously. Nothing. I fixed this with Spain's version of cheesecake. I had a graham cracker crust in the pantry that was waiting for the right moment and I'm glad I took the chance. The combination with the American detail tastes delicious. The broiled top gives it a crunchy texture to the normally creamy dessert. I don't have a blow torch, but a few minutes in the broiler gives it a similar effect.