Basque cheesecake
 | |
| Course | Dessert |
|---|---|
| Place of origin | Spain |
| Region or state | Basque Country |
| Created by | Santiago Rivera |
| Invented | 1988 |
| Main ingredients | Cream cheese, sugar, eggs, cream, flour |
| |
Basque cheesecake, also known as cheesecake San Sebastian or burnt Basque cheesecake (Basque: euskal gazta-tarta, Spanish: tarta de queso vasca), is a crustless cheesecake originating from the Basque Country, Spain. It has a caramelized, nearly burnt exterior and creamy, custard-like interior, achieved by baking at high temperatures.
History
[edit | edit source]Basque cheesecake was created in 1988 by Santiago Rivera at his pintxo bar La Viña in San Sebastián, a coastal city in the Basque Country, Spain.[1][2][3] It achieved popularity online in the 2010s. By 2021, Basque cheesecake was widely shared on Instagram and became "ubiquitous" in the UK.[2] That year, The New York Times listed it as a "flavor of the year".[4]
Preparation
[edit | edit source]Basque cheesecake has a caramelized, nearly burnt exterior and creamy, custard-like interior, achieved by baking at high temperatures.[2][3][5] The flavor is subtly sweet with notes of caramel and hints of bitterness from the browned top.[3] Chefs have added ingredients such as vanilla, citrus zest, or liquorice sauce.[2][3]
See also
[edit | edit source]References
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