A lo largo de 2019 hemos escrito en varias ocasiones sobre el interés levantado por la Gazta-tarta, nacida en las cocinas del Restaurante La Viña de Donostia. Entonces explicamos como se estaba convirtiendo en lo que Kate Krader, la responsable de la sección de gastronomía de Bloomberg, y Kristy Westgard, de Daybreak, denominan como «lo último en la escena gastronómica de Nueva York…que está arrasando…».
Desde entonces hemos ido encontrando una auténtica cascada de artículos dedicados a este postre. Con una especial intensidad en Extremo Oriente. Recetas, vídeos, e incluso algunos de ellos haciendo una selección de los mejores entre los que se ofrecen en una ciudad.
La proyección y el prestigio que ha alcanzado este pastel en la otra esquina del mundo ha hecho que que en Hong Kong algunos empresarios locales hayan abierto un comercio donde se vende este postre, poniéndole el mismo nombre que el que tiene el restaurante de origen: La Viña.
Hemos ido guardándolos para poder presentar esta selección que nos muestra un postre vasco que va camino de convertirse en un «clásico» global que lleva en su «ADN» la «marca vasca» Sumando un elemento importante a la imagen de nuestra ya muy valorada gastronomía. Un motivo de orgullo para el equipo de este restaurante vasco.
Zorionak eta eskerrik asko!
Bon Appetit – 18/4/209 – USA
Molly Makes Burnished Basque Cheesecake
Join Molly Baz in the Bon Appétit Test Kitchen as she makes a burnished basque cheesecake. This cheesecake is the alter ego to the classic New York–style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.
(La traducción de las explicaciones se encuentran en el texto que acompaña al vídeo)
Yahoo Singapur – 27/6/2019 – Singapur
Basque Burnt Cheesecake
Find classic cheesecakes too boring or traditional? Want to bake a cheesecake but lack confidence? Here’s a fool-proof recipe you can have a go at that’s uncomplicated and simple to execute – Introducing the Basque Burnt Cheesecake!
Santa Monica Daily Press – 20/4/2020 – USA
All-day cafe opens for takeout and delivery amid coronavirus shutdown
The coronavirus pandemic is hard enough for an established restaurant to deal with. For a restaurant that was set to open March 21 — two days after Gov. Gavin Newsom ordered all Californians to stay at home at much as possible — pivoting to a radically different business model within a couple of weeks is even more challenging.
Asia Tatler – 22/4/2020 – Hong Kong
Basque Cheesecake Is Everywhere, And Here’s Where To Find The Best In Hong Kong
As far as Instagrammable desserts go, Basque cheesecake (or Basque burnt cheesecake) is not exactly high on the list—yet, this contradictory creation is curiously beguiling, with its contrast of charred top and undercooked centre, and its bittersweet flavour. At La Viña, the pintxos bar in San Sebastian where it was first invented by chef-owner Santiago Rivera, shelves heave with round tins of cheesecake, slumbering in their roughly tussled waxed paper linings that have, too, blackened in the heat of the oven.
Today On Lines – 6/5/2020 – Singapur
Make Yourself A Mini Basque Burnt Cheesecake In Under An Hour
The caramelised Basque cheesecake is all the rage. It seems to have become the unofficial cake of choice during this stay-home period, whether it’s people ordering it from the numerous cafes (before the extended circuit breaker stipulated cake shops can’t reopen till 12 May) that sell it, or whipping some up themselves. And it’s not difficult to see why. Custardy and comforting with a lighter, more melt-in-the-mouth texture than denser American-style cheesecakes, it’s easy to make and even easier to devour.
Lifestyle Asia – 15/5/2020 – Singapur
10 Muslim-owned home bakeries to order your Hari Raya treats from
Though the festivities this year will, sadly, be very different, you can keep the convivial spirit of giving during Hari Raya alive by lending support to Muslim-owned home baking businesses who are working tirelessly through the fasting month to ensure all your kuih raya needs are met post-Ramadan.
Food and Wine – 20/5/2020 – USA
This Basque Cheesecake from Chef Tavel Bristol-Joseph Is Impossible to Mess Up
If you want to make Tavel Bristol-Joseph’s Basque cheesecake properly, you’re going to have to burn it. For the Food & Wine 2020 Best New Chef, co-owner and executive pastry chef at five Austin restaurants (Emmer & Rye, Hestia, Kalimotxo, Henbit, and TLV), that wasn’t an easy adjustment. He’d only made New York-style cheesecake before—his favorite dessert—and when his business partners suggested he make a Basque-style cheesecake for Kalimotxo, that part of the recipe development took some working up to. There were other modifications he’d made, like paring down the ingredient list after doing some research and making some tweaks so the cake would be creamier, too. But even after he’d nailed the texture, he still wasn’t burning it enough.
ABS-CBN – 3/6/2020 – USA
We traced the roots of the trendy Basque Burnt Cheesecake and spoke to its unofficial ambassador
Who hasn’t heard of (if not tasted) Basque Burnt Cheesecake? Along with ube pandesal and sushi bake, it seems to have gained pandemic food trend status among Metro Manila’s food lovers. But in truth, this tarta de queso from the Basque region in Spain is nothing new. The question, then, is why has it become so popular lately, and will this trend last? Perhaps a look back at its origins may yield some clues, and a few surprises too.
GMA Network – 29/7/2020 – Filipinas
What is a Basque Burnt Cheesecake and where to get one
Basque Burnt Cheesecake is the latest food trend to try if you can’t get enough of desserts!
The Basque Burnt Cheesecake is the latest mouth-watering food trend perfect for people who are always making room for yummy and creamy dessert. Also known as Tarta de Queso, it originated from Basque Country in Spain, particularly in La Viña Restaurant. What makes this type of cheesecake different from its more commonly known counterparts is the absence of crust. The Basque Burnt Cheesecake is made without a crust and baked in the oven so the edges and top part get the beautiful scorched look with a creamy interior, giving it a more rustic appearance.
Lifestyle Asia – 30/7/2020 -Tailandia
5 best spots to get Basque burnt cheesecake in Bangkok
However, with the rising popularity of Spanish Basque cheesecake (aka burnt cheesecake), many are wondering why the imperfect-looking cake has won over foodies’ hearts at the moment. Originating in Basque Country, where the treat has earned its name, Basque cheesecake boasts an expertly brown skin throughout, with cracked edges resulting from being baked in very high temperatures.
San Francisco Chronicle – 7/8/2020 – USA
How to make ‘the most famous cheesecake in all of Europe’
ot everyone can get their hands on one of the trending cheesecakes from Oakland baker Charles Chen. He makes a Japanese-style Basque cheesecake and was profiled by Chronicle restaurant critic Soleil Ho. If that story and photos make you desperate for a Basque cheesecake, here’s a recipe for a particularly well-loved one from La Viña in Spain’s Basque country.
Asia Tatler – 10/8/2020 – Hong Kong
La Viña’s Iconic Basque Cheesecake Arrives In Hong Kong, Sort Of
AFour months ago, we noticed a burgeoning obsession with Basque cheesecake, with nearly a dozen venues all coming out with their own take on the cake—with its distinctive burnt and caramelised top—at the same time. With a swath of the dining scene suddenly showcasing the once-obscure dessert, from Spanish restaurants such as Pica Pica to contemporary cafes such as Jomo Coffee & Cakes, one name kept popping up over and over: La Viña, the famous pintxo bar in Spain’s San Sebastian that is widely credited with coming up with the original burnt cheesecake recipe.
Today – 10/8/2020 – USA
What’s a Basque cheesecake? Why this classic dessert recipe is suddenly so popular
Erica Chayes Wida
Looking for a creamy and decadent cheesecake that’s almost impossible to mess up? A classic Spanish recipe has seen a surge in popularity since mid-March as millions of Americans stuck at home continue to hone their baking skills.
All Day I Dream About Food- 11/8/2020 – USA
KETO BURNT BASQUE CHEESECAKE
This Keto Burnt Basque Cheesecake is so creamy and rich, and it’s absolutely impossible to mess up. The caramelized top and sides of this low carb cheesecake are unmistakeable.
SG Magazine – 12/8/2020 – Singapur
9 places to get the best Basque burnt cheesecakes in Singapore
The Basque burnt cheesecake, the hottest cake of last year, enjoyed a resurgence amid the circuit breaker baking frenzy, during which home bakers cleared out flour and cream cheese from supermarket shelves. The cake also sold well at restaurants, cafes and bakeries then and continues to be a hit now.
12 Tomatoes – 8/2020 -USA
Basque Burnt Cheesecake
Before you assume the worst, this is not one of those tragic baking accidents where all your hard work goes up on a puff of charred heartbreak. You WANT that charred look on top of this cheesecake! It’s deliciously burnt, bitter taste turns your ordinary cheesecake into something truly fantastic. This style of cheesecake has an actual name. It’s called Basque burnt cheesecake. For true cheesecake aficionados, this is a must-try.
Kitchen Aid – 10/9/2020 – Australia
Basque burnt cheesecake
Lover of cheesecakes? “DON’T BURN IT” is usually what one would say. But when it comes to this cheesecake, we’ll make an exception! This intentionally burnt cheesecake is creamy, crustless and decadent. We promise you won’t stop at just one bite!
Last Updated on Sep 14, 2020 by About Basque Country