Basque cheesecake, also known as La Viña cheesecake, is a distinctive dessert originating from San Sebastián, specifically from the La Viña restaurant in the Parte Vieja (Old Town). This cheesecake has gained international acclaim for its unique characteristics, differentiating it from traditional New York-style cheesecake.

The cheesecake’s creation is attributed to Santiago Rivera, the owner of La Viña restaurant, who developed the recipe in the 1990s. Its popularity grew steadily, becoming a signature dish of the restaurant and eventually gaining widespread recognition beyond the Basque Country.

Basque cheesecake is distinguished by several key characteristics: its darkly burnt top, achieved by intentionally baking at a high temperature to create a deeply caramelized, almost burnt surface that offers a distinct smoky and slightly bitter flavor complementing the creamy interior; its incredibly creamy, almost custard-like texture inside, resulting from a high proportion of cream cheese and a relatively short baking time; and its typical lack of a crust, which allows the focus to remain solely on the contrasting textures and flavors of the burnt top and creamy interior.

This type of cheesecake if offered in many restaurants and pastry shops, but La Viña restaurant remains the most famous place to try it. The cheesecake is often served at room temperature or slightly chilled, allowing its flavors and textures to be fully appreciated. Its simplicity and unique flavor profile have contributed to its global popularity.

More information: https://lavinarestaurante.com/