Basque Cheesecake Recipe

Basque Cheesecake is a Spanish cheesecake with a distinctive burnt and caramelized top. Its creamy, almost custard-like interior without a crust became a culinary sensation around the world. Japan is no exception, and Basque Cheesecake was THE dessert in the late 2010s that everybody was talking about. It is still going strong in Japan, and not only restaurants and bakeries but also many convenience stores have started making packaged Basque Cheesecakes, making it super popular among the ordinary public, not just foodies.

Basque cheesecake, also known as “tarta de queso” in Spanish, is a relatively modern dessert with an interesting history. It was invented in 1990 by Santiago Rivera, owner of La Viña restaurant in San Sebastián, Spain, located in the Basque Country. It uses a large amount of cream cheese and is baked at a high temperature for a short time, resulting in a semi-cooked, creamy interior and a crispy, dark surface where the sugar has caramelized. The rich flavor and sweetness of the cream cheese, combined with the aromatic and slightly bitter notes from the burnt exterior, make it a popular dessert among adults. When sprinkled with spices like black pepper, it becomes a dessert that pairs excellently with wine.

Basque cheesecake was formally introduced to Japan relatively recently, around the late 2010s. Its popularity began to surge around 2018. Social media buzz and word-of-mouth from international travelers contributed to its spread. Specialty stores focusing on Basque cheesecake began opening one after another, especially in the Tokyo area. Options ranged from high-end patisseries by famous pastry chefs to more affordable establishments. But it’s when big chain convenience stores started to develop and sell their own versions of Basque cheesecake that it became more accessible to general consumers.

Because there is no need to make a crust, no need to use a water bath method, and it requires a short baking time due to high-temperature cooking, it’s easier to make at home than traditional American cheesecakes. We made it in a smaller pan, but you can easily double the recipe to feed a larger crowd (use an 8 or 9-inch round cake pan and longer baking time). Although the cheesecake is great warm, we thought it is better to let it rest overnight in the fridge so that the flavor and texture meld together. Don’t be scared by the unusually dark color for a cheesecake. It doesn’t taste burned. Instead, it has a very nice and deep caramelized taste that goes wonderfully with the cheese flavor. It lasts well in the fridge for a week or so; enjoy it over several days after making it on the weekend. We hope you try it soon!