Originating from the Basque region on the border of France and Spain, it is also known as Burnt Cheese Cake.
This rustic looking cheesecake originates in Basque Country and is said to have been created in 1990 by chef Santiago Rivera of La Viña in San Sebastian, Spain. While the original recipe only calls for five ingredients — cream cheese, heavy cream, sugar, eggs and flour — countless variants have popped up.
Different from the common American cheese cake, which is baked at low temperature and long time, Basque cake is baked at high temperature and short time, with darker color and caramelized surface.
Casual and slovenly, it's an evocative and charming burnt fragrance. Flour-free and gluten-free. Using cream cheese, it is dense, delicate and moist, with a slight burnt aroma on the top, and it tastes better when it is iced.


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