The History of Basque Cheesecake

Basque cheesecake, sometimes called "Basque burnt cheesecake" or simply "burnt cheesecake," was created at La Viña in San Sebastián, Spain. The restaurant was founded by Eladio Rivera, his brother Antonio, and their wives, Carmen Jiménez and Conchi Hernáez, in 1959. Eladio and Carmen’s son, Santi, began working at the business at a young age and taught himself to cook. He was also inspired by experiences abroad in places such as Paris. In the late 1980s, he began experimenting with cheesecake, which was a novelty in a Spain that was just shaking off the throes of an oppressive dictatorship. He created a unique version of cheesecake made with just 5 ingredients and cooked at a very high temperature, which is what gives Basque cheesecake its signature burn marks, natural crust, and jiggly center. Due to kitchen limitations and a desire to keep things simple, no embellishments were added, but the simplicity of the unique dessert appealed to customers, so Basque cheesecake quickly became a local favorite. As tourism increased, Basque burnt cheesecake was embraced around the world and today remains incredibly popular. The original Basque cheesecake is still served at La Viña and the restaurant has even shared the recipe online. Local Spanish eateries and restaurants all around the world have also put their own spin on Santi’s beloved dish, which has become a global phenomenon in recent years.