Not sure how you like your cheesecake? Try it burnt.
Basque cheesecake was born in the late 1980s in Spain’s mountainous Basque Country. Santiago Rivera, the chef of La Viña, a small bar in San Sebastian, is credited to be the first to bake the iconic dessert. He called it “Tarta de queso,” which translates to “cheesecake.”
Creating the perfect Basque cheesecake involves a high baking temperature and a watchful eye. The high heat is what creates the signature char and lightly scorched surface, while ensuring the center remains wonderfully gooey. While some might find the char aesthetically unappealing, it’s what sets Basque cheesecake apart and has become a beloved characteristic.
Chef Bruno Albouze will guide you through.