Burnt Basque cheesecake, a dessert that has taken the culinary world by storm is originating from the Basque region of Spain, this cake is known for its creamy interior and perfectly caramelized, almost burnt, exterior, offering a unique combination of textures and flavors.
It is baked at a high temperature, which causes the top to caramelize and develop a deep brown crust.
The inside of the cake is soft and custard-like, often described as “melt-in-your-mouth.”

A Bit of History

Burnt Basque cheesecake was first created in the 1990s at La Viña, a bar and restaurant in San Sebastián, Spain, by chef Santiago Rivera. Initially, it was just one of the many desserts on the menu, but it quickly gained popularity for its distinct flavor and texture. Over time, the cheesecake became the restaurant’s signature dish and a beloved treat for locals and tourists alike.

In recent years, Burnt Basque cheesecake has crossed borders and become a global sensation, with variations appearing in bakeries and restaurants worldwide. Its simple ingredients and forgiving recipe make it a favorite, while its striking appearance and rich taste ensure it remains a showstopper at any gathering.

Burnt Basque cheesecake offers a delightful and unique experience that’s sure to impress.