God Bless Basque Cheesecake

I don’t care if you “don’t like cheesecake,” this is different. Read on to hear why.

A gift from the gods of Cheese, Cake, and Spain, Basque Cheesecake is the kind of sweet treat that you will never want to end. It comes to you like a crater— the edges are hard and as it gets creamier, the cake seeps into itself. But what makes it Basque? The burnt outside, which leaves a smoky, bitter taste and rougher feel in your mouth, which covers the sweet, softer-than-a-traditional-cheesecake cheese cream on the inside. You don’t need any sauce or fruit to add to this cake because it is so weirdly simple that it completes itself. Two words to describe this cake: subtly rich.

La Viña cheesecake— the mother of the Basque Cheesecake

The only issue— it is hard to come by. I discovered this cake when I was in San Sebastian at the famous La Viña, and was instantly hooked to the point where whenever we would see a cheesecake shop during the trip I had everyone stop and buy a slice. Since then I have seen on a select group of menus the cake, but I have found the most success on GoldBelly if I want a more authentic version. Here are some places on GoldBelly -> Little Grace Bakery, Chef José Andrés (pricier).

Eating Cheesecake on the beach with a side of strawberries in San Sebastian— what could be better?

I am disappointed in myself that I used to be the person who would say “I don’t like Cheesecake” because I have been missing out on a delicacy we need to support more. Basque Cheesecake converted me— if you need to be converted, try a slice ASAP.