Kat Lieu’s 1-ingredient upgrade for better Basque cheesecake is a little surprising 

Discover a smoky, savory twist on the classic burnt Basque cheesecake made with SPAM. Inspired by Hong Kong chiffon cakes and Jinhua ham mooncakes, this creamy, custardy cheesecake is not too sweet, easy to make in a blender, and unforgettable.