The Cheesecake Factory has announced that it will start serving Burnt Basque Cheesecake at its locations starting July 30, which is “National Cheesecake Day.” They’re calling it “Classic Basque Cheesecake.”
The difference between Burnt Basque Cheesecake and the cheesecakes that the Cheesecake Factory normally makes is the fact that it doesn’t have a crust. Burnt Basque Cheesecake includes a lot of eggs that hold it together. And you could say that the so-called burnt top layer acts as a crust. Once you cut the scorched top layer, the inside is a creamy wonder.
Burnt Basque Cheesecake is incredibly easy, if you follow the steps closely. Check out our recipe here, which comes directly from the creator. See our video above to help you through the steps. You’ll need a springform pan with a removable bottom, which you can purchase here from Amazon.
The Cheesecake Factory will donate 25 cents to the non-profit organization Feeding America for every slice of Basque cheesecake sold between July 31, 2022 to July 29, 2023. Feeding America is dedicated to fighting hunger in the U.S. through a series of food banks.
Burnt Basque Cheesecake is not a traditional Basque dessert. The cheesecake was created in 1990, by chef Santiago Rivera at his San Sebastian restaurant, La Viña. It was an immediate hit and bakeries all over the world started making it and selling it. If you are ever in Donosti (San Sebastian) and you want to try the original version, head to the Alde Zaharra (the Old Quarter) and look for La Vina restaurant, Calle 31 de Agosto, 3, Casco Viejo, San Sebastian. They’ve won a bunch of awards for their foods and serve amazing pintxos.
Click photo to buy this pan from Amazon to
make your own Basque cheesecake
MORE EUSKAL KAZETA RECIPES:
Favorite Basque Recipes
Chef Gerald Hirigoyen’s Piperade recipe from his book, “Pintxos”
Burnt Basque Cheesecake
EK’s Basque Bean Recipes
EK’s Quick and Easy Paella
EK’s Porrusalda and other Basque Soups
Tortilla de Patatas (Potato Omelette)
EK”s Basque Vegetable Soup Recipe