The history of burnt basque cheesecake

The Basque cheesecake, also known as “burnt cheesecake” or “San Sebastián-style cheesecake”, is a dessert originating from the Basque Country, a region in the north of Spain. Its creation dates back to the late 1990s in the city of San Sebastián, the capital of the Gipuzkoa province. The recipe was devised by Santiago Rivera, a chef who, in 1999, introduced it at his restaurant La Viña. In this establishment, located in the city centre, Rivera sought to create a different kind of cheesecake, with a creamy texture and unique flavour.

The Basque cheesecake is characterised by its rustic appearance and irregular shape. Unlike other cheesecakes, it is not baked in a traditional mould; instead, the mixture is placed directly on baking paper, resulting in an irregular base and a burnt surface. The flavour of the cake is mild and slightly sweet, but what truly sets it apart is its creamy, velvety texture, achieved by the combination of cream cheese, mascarpone cheese, and eggs, among other ingredients.

The concept of Basque cheesecake quickly gained popularity throughout Spain and beyond its borders. The recipe spread rapidly through word of mouth, especially within the gastronomic community. In 2006, the La Viña restaurant began to attract more attention, and the cheesecake started appearing on the menus of other restaurants in the city, first within the region, and later across the country. Over the years, the Basque cheesecake has become a hallmark of Basque cuisine.

As for the baking technique, it stands out for its approach, which involves cooking it at a high temperature for a short period of time. This is what causes the surface of the cheesecake to darken, creating the burnt crust that gives it its name. Despite its appearance, the flavour of this caramelised layer is not bitter; rather, it complements the smoothness of the interior of the cake. This style of baking was an innovative point that distinguished the Basque cheesecake from other more traditional versions, which are baked at moderate temperatures.

The popularity of Basque cheesecake has increased considerably, especially with the appearance of several recipes in cookbooks, blogs, and social media. Its fame has spread beyond Spain, reaching countries such as the United States, France, and the United Kingdom. The cake has been replicated by chefs worldwide, but few manage to replicate the original recipe exactly as it is made at La Viña. Many restaurants have attempted to reinterpret it, but it is always recognised as an emblem of Basque cuisine.

Today, the Basque cheesecake is not only a popular dessert in the Basque Country but has become a symbol of Spanish cuisine in general. Its story, which began with a humble creation in a small restaurant in San Sebastián, has transcended to become one of the most well-known and appreciated cheesecakes globally. The Basque cheesecake represents not only the culinary innovation of the region but also its ability to adapt and renew gastronomic traditions, merging the past with the present.