Basque cheesecake has become a real gastronomic phenomenon in recent years, becoming popular on social media and entering restaurant menus all over the world. But behind this trend there is a story that has its roots in a small bar in San Sebastián, Spain, where in 1988 a pastry chef decided to invent a dessert that would win the hearts of millions of people.
The origins of an unexpected success
The Basque cheesecake was born almost by chance, when Santiago Rivera, a pastry chef at the La Viña bar in San Sebastián, was looking for a simple and quick dessert to add to his menu. Rivera noticed that many traditional cheesecakes were too complex to prepare and too heavy, so he decided to simplify the recipe. By removing the biscuit base and baking the dessert at higher temperatures than the classic version, he obtained a cheesecake with a dark, burnt crust, which for many years would be a distinctive feature of the dessert.
The immediate success among local customers was just the beginning, but Basque cheesecake remained a regional specialty for many years, until US chefs discovered it during a visit to San Sebastián in 2013. The three chefs, Grant Achatz, Mike Bagale and David Beran, were impressed by the simplicity of the dessert and its unique flavor. Once back in the United States, they decided to include it in their menus, thus starting a real explosion of popularity.
In addition to its diffusion in restaurant menus and the numerous variations created by chefs and pastry chefs from all over the world, a real franchising network was born which has taken hold throughout Spain. From a small bar in San Sebastián, the Basque cheesecake has found its way into dozens of places that offer only this delicacy, further increasing its popularity.
This entrepreneurial boom has pushed the diffusion of the dessert to levels never seen before, with several franchising chains dedicated exclusively to the sale of Basque cheesecake, both in its classic version and with new creative variations. Every Spanish city now seems to have a point of sale dedicated to this irresistible dessert, helping to make it a gastronomic symbol not only on a culinary, but also commercial level.
Popularity on social media
Word of mouth among chefs, the opening of single-product shops and growing curiosity among consumers have made Basque cheesecake one of the hottest culinary trends of recent years. Its ease of preparation is one of the aspects that has contributed to its success. In a few steps, with just five main ingredients (cream cheese, sugar, eggs, cream and corn starch or flour), it is possible to create a dessert that seems complex but is within everyone’s reach.
Another factor that has pushed this cheesecake into the spotlight is its aesthetics. The dark, almost burnt crust is not just a visual aspect, but an integral part of its flavour. This aesthetic imperfection, which might seem like a mistake in other contexts, has become one of its distinctive features. The soft and creamy consistency on the inside, combined with the dark crust on the outside, creates a contrast of flavors and textures that has won over even the most demanding people.
Today, the dessert has become a must on platforms like Instagram and TikTok, where food bloggers and cooking enthusiasts post videos, tutorials and variations of the recipe. The idea of personalizing the Basque cheesecake by adding different flavors such as vanilla, coffee, citrus or berries made the dessert perfect for sharing online. The images of the dessert, perhaps decorated with seasonal fruits or chocolate, become viral thanks to its rustic but irresistible shape.
The international journey of the Basque cheesecake
Basque cheesecake has crossed the borders of Spain and has established itself as one of the most popular cakes in the world. In San Sebastián, the La Viña bar has become a point of reference for tourists who, when visiting the city, cannot help but taste the original version. But the dessert’s fame is now global: its presence on the menus of American restaurants and other international cities is now consolidated, so much so that even ice cream producers have decided to pay homage to this cake with frozen variants, sold all over the world.
Even though Rivera’s original recipe has been replicated and modified in numerous variations, the heart of the dessert remains the same: a base of cream cheese, few ingredients, and high-temperature cooking that allows you to obtain the burnt crust that makes it unique. Over time, derivative products were also created, such as Basque cheesecake-flavoured ice cream, which has traveled around the world, even arriving in Australia.
@dessertony BASQUE CHEESECAKE
Today we fly to Spain to discover this cheesecake with a soft and super enveloping heart
700 g spreadable cheese
♬ SALSA JAM NO.1 – Jaycee Mante
The authentic version and its evolutions
The original recipe involves the use of fresh Spanish cheese, more delicate than the Philadelphia which is used in most variations today. Furthermore, according to some sources, Rivera’s recipe did not include the addition of salt, an ingredient that many modern versions now include, but which was absent in the original one to maintain the clean and delicate taste. Despite modern evolutions and variations, Basque cheesecake lovers continue to refer to the original version as the model to follow.
A dessert that made history
Today, Basque cheesecake is not just a dessert to eat, but a true gastronomic icon. It has become a symbol of simplicity and taste, an example of how a dish can grow and change, while keeping its essence intact. Whether prepared at home, or enjoyed in one of the restaurants that have made it a must, Basque cheesecake continues to be loved for its ability to combine tradition and innovation, maintaining its unique character that has made it one of the most popular cakes in the world.
It is not just a passing fad: it is the fruit of a tradition which, starting from a small Spanish bar, has managed to make its way into people’s hearts, also conquering social media and cooking enthusiasts from all over the world.
The Basque cheesecake recipe
Ingredients
To prepare a Basque cheesecake, you will need a few but intensely flavored ingredients: cream cheese, sugar, eggs, cream and cornstarch or flour. Its simplicity is one of the reasons for its great success.
Start by preheating the oven to 220°C. Butter and line a cake pan of about 20 cm in diameter with baking paper, leaving the edges higher than the cake pan itself, so as to prevent the cake from spilling out during cooking. In a large bowl, mix the cream cheese with the sugar until you obtain a smooth and homogeneous cream. Add the eggs, one at a time, continuing to mix well after each addition, making sure there are no lumps. Then incorporate the cream, which will give the dessert its softness, and the corn starch (or flour), which will help bind the preparation. Mix until you obtain a smooth and velvety mixture.
Pour the mixture into the prepared cake pan, leveling it with a spatula. Bake at 220°C for about 45-50 minutes. During cooking, the surface of the cheesecake will become dark and slightly burnt: it is precisely this crust that makes it so special. When the dessert is ready, let it cool completely before serving. Basque cheesecake can be enjoyed at room temperature or, if you prefer, kept in the refrigerator for a few hours. Its creamy texture and burnt crust will give a contrast of flavors and textures that will make every bite unique and delicious.
