}}
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”’Basque cheesecake”’, also known as ”’cheesecake San Sebastian”’ or ”’burnt Basque cheesecake”’ ([[Basque language|Basque]]: ”euskal gazta-tarta”, Spanish: ”tarta de queso vasca”), is a crustless [[cheesecake]] originating from the [[Basque Country (greater region)|Basque Country]], Spain. It has a caramelized, nearly burnt exterior and creamy, custard-like interior, achieved by baking at high temperatures.
”’Basque cheesecake”’, also known as ”’cheesecake San Sebastian”’ or ”’burnt Basque cheesecake”’ ([[Basque language|Basque]]: ”euskal gazta-tarta”, Spanish: ”tarta de queso vasca”), is a crustless [[cheesecake]] originating from the [[Basque Country ( )|Basque Country]], Spain. It a caramelized and creamy, custard-like interior, achieved by baking at high temperatures.
In English-language media, the dessert is frequently described as “burnt Basque cheesecake”. In Spain, it is also commonly associated with [[San Sebastián]] and referred to as ”tarta de queso de La Viña” or a San Sebastián–style cheesecake, while the “burnt” descriptor is less commonly used locally.<ref>{{cite web |title=La tarta de queso vasca se ha hecho famosa en todo el mundo, pero de vasca tiene poco |url=https://www.directoalpaladar.com/opinion/tarta-queso-vasca-se-ha-hecho-famosa-todo-mundo-vasca-tiene-poco |website=Directo al Paladar |language=es |access-date=2026-01-10}}</ref>
== History ==
== History ==
Basque cheesecake was created in 1988 by Santiago Rivera at his [[pincho|pintxo bar]] La Viña in [[San Sebastián]], a coastal city in the [[Basque Country (autonomous community)|Basque Country]], Spain.<ref>{{cite magazine |last1=Buckley |first1=Marti |date=4 October 2023 |title=The true story behind the burnt Basque cheesecake |url=https://www.cntraveller.com/article/true-story-behind-the-burnt-basque-cheesecake#:~:text=the%20family%20business.-,Cecilia%20Alvarez%2DHevia%20Arias,cheesecake%20heard%20around%20the%20world. |access-date=24 January 2025 |website=[[Condé Nast Traveller]]}}</ref><ref name=”Turnbull-2023″>{{Cite news |last=Turnbull |first=Tony |date=17 November 2023 |title=Basque cheesecake: the pudding that broke the internet |url=https://www.thetimes.com/life-style/food-drink/article/basque-cheesecake-the-pudding-that-broke-the-internet-gm5x3bckp |access-date=17 November 2023 |work=[[The Times]] |language=en |issn=0140-0460}}</ref><ref name=”Cloake-2021″>{{Cite news |last=Cloake |first=Felicity |author-link=Felicity Cloake |date=1 December 2021 |title=How to make the perfect Basque cheesecake – recipe |url=https://www.theguardian.com/food/2021/dec/01/how-to-make-the-perfect-basque-cheesecake-recipe-felicity-cloake |access-date=10 September 2022 |website=[[The Guardian]] |language=en}}</ref> It achieved popularity online in the 2010s. By 2021, Basque cheesecake was widely shared on [[Instagram]] and became “ubiquitous” in the UK.<ref name=”Turnbull-2023” /> That year, ”[[The New York Times]]” listed it as a “flavor of the year”.<ref>{{cite news |last1=Severson |first1=Kim |author-link=Kim Severson |date=22 December 2020 |title=How Will We Eat in 2021? 11 Predictions to Chew On |url=https://www.nytimes.com/2020/12/22/dining/food-trends-predictions-2021.html#:~:text=4.,cookie%20butter%20flavor%20of%202021. |access-date=12 August 2025 |website=[[The New York Times]]}}</ref>
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 (autonomous community)|Basque Country]], Spain.<ref>{{cite magazine |=Buckley |=Marti |date=4 October 2023 |title=The true story behind the burnt Basque cheesecake |url=https://www.cntraveller.com/article/true-story-behind-the-burnt-basque-cheesecake= |access-date=24 January 2025}}</ref><ref>{{ news |last=Turnbull |first=Tony |date=17 November 2023 |title=Basque cheesecake: the pudding that broke the internet |url=https://www.thetimes.com/life-style/food-drink/article/basque-cheesecake-the-pudding-that-broke-the-internet-gm5x3bckp |work=The Times |language=en |access-date= 2023}}</ref>
The dessert achieved widespread popularity online during the 2010s. By 2021, it had become widely shared on social media platforms such as Instagram and was described as “ubiquitous” in the United Kingdom.<ref>{{cite news |last=Turnbull |first=Tony |date=17 November 2023 |title=Basque cheesecake: the pudding that broke the internet |url=https://www.thetimes.com/life-style/food-drink/article/basque-cheesecake-the-pudding-that-broke-the-internet-gm5x3bckp |work=The Times |language=en |access-date=17 November 2023}}</ref> That same year, ”[[The New York Times]]” listed it among its food trend predictions for 2021.<ref>{{cite news |last=Severson |first=Kim |date=22 December 2020 |title=How Will We Eat in 2021? 11 Predictions to Chew On |url=https://www.nytimes.com/2020/12/22/dining/food-trends-predictions-2021.html |website=The New York Times |access-date=12 August 2025}}</ref>
Prior to the international popularity of the La Viña version, other cheesecakes had already gained recognition within the Basque culinary scene. Among them, the cheesecake served at the restaurant Zuberoa in Oiartzun, developed by chef Hilario Arbelaitz, became particularly influential within Spanish haute cuisine. This version typically incorporated blue cheese alongside other dairy products and was often prepared with a crust, differing in both composition and structure from the later La Viña-style cheesecake.<ref>{{cite web |title=10 tartas de queso favoritas de Pérez y Capel |url=https://www.gastroactitud.com/pista/10-tartas-de-queso-favoritas-de-perez-y-capel/ |website=Gastroactitud |language=es |access-date=2026-01-10}}</ref><ref>{{cite web |title=¿Cuál es la tarta de queso favorita de los cocineros? |url=https://www.elperiodico.com/es/gastronomia/20220802/tarta-queso-favorita-cocineros-117864832 |website=El Periódico |language=es |access-date=2026-01-10}}</ref>
As the La Viña-style cheesecake spread internationally, it became increasingly associated with a crustless format and a dark, caramelized surface. Spanish food writers have noted that this framing reflects an internationalized interpretation rather than a fixed or uniformly applied characteristic in its place of origin, where browning levels may vary.<ref>{{cite web |title=La tarta de queso vasca se ha hecho famosa en todo el mundo, pero de vasca tiene poco |url=https://www.directoalpaladar.com/opinion/tarta-queso-vasca-se-ha-hecho-famosa-todo-mundo-vasca-tiene-poco |website=Directo al Paladar |language=es |access-date=2026-01-10}}</ref>
== Preparation ==
== Preparation ==
Basque cheesecake has a caramelized, nearly burnt exterior and creamy, custard-like interior, achieved by baking at high temperatures.<ref name=“Turnbull-2023” /><ref name=“Cloake–2021″ /><ref>{{cite web |last1=Buckley |first1=Marti |date=1 September 2023 |title=The story behind Basque burnt cheesecake |url=https://www.nationalgeographic.com/travel/article/what-is-basque-burnt-cheesecake-where-to-eat-san-sebastian |access-date=12 August 2025 |website=[[National Geographic]] |language=en}}</ref> The flavor is subtly sweet with notes of caramel and hints of bitterness from the browned top.<ref name=”Cloake-2021″ /> Chefs have added ingredients such as vanilla, citrus zest, or liquorice sauce.<ref name=”Turnbull-2023″ /><ref name=”Cloake-2021″ />
Basque cheesecake , and creamy interior = / =- /><ref>{{cite web |=Buckley |=Marti |date=1 September 2023 |title=The story behind Basque burnt cheesecake |url=https://www.nationalgeographic.com/travel/article/what-is-basque-burnt-cheesecake-where-to-eat-san-sebastian |website=National Geographic |language=en}}</ref> browned top .
== See also ==
== See also ==
== External links ==
== External links ==
* [https://lavinarestaurante.com/en/ La Viña Official Website]
* [https://lavinarestaurante.com/en/ La Viña ]
{{Cakes}}
{{Cakes}}
Crustless cheesecake
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 is characterized by a caramelized surface and a creamy, custard-like interior, achieved by baking at high temperatures.
In English-language media, the dessert is frequently described as “burnt Basque cheesecake”. In Spain, it is also commonly associated with San Sebastián and referred to as tarta de queso de La Viña or a San Sebastián–style cheesecake, while the “burnt” descriptor is less commonly used locally.[1]
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.[2][3]
The dessert achieved widespread popularity online during the 2010s. By 2021, it had become widely shared on social media platforms such as Instagram and was described as “ubiquitous” in the United Kingdom.[4] That same year, The New York Times listed it among its food trend predictions for 2021.[5]
Prior to the international popularity of the La Viña version, other cheesecakes had already gained recognition within the Basque culinary scene. Among them, the cheesecake served at the restaurant Zuberoa in Oiartzun, developed by chef Hilario Arbelaitz, became particularly influential within Spanish haute cuisine. This version typically incorporated blue cheese alongside other dairy products and was often prepared with a crust, differing in both composition and structure from the later La Viña-style cheesecake.[6][7]
As the La Viña-style cheesecake spread internationally, it became increasingly associated with a crustless format and a dark, caramelized surface. Spanish food writers have noted that this framing reflects an internationalized interpretation rather than a fixed or uniformly applied characteristic in its place of origin, where browning levels may vary.[8]
Basque cheesecake is typically baked at high temperatures, resulting in a caramelized surface and a creamy interior.[9][10] While many versions emphasize a deeply browned top, the degree of browning may vary by recipe and preference.
