In 2019, we had the opportunity, on several occasions, to write about the interest the gazta-tarta, created in the kitchen at the La Viña Restaurant in San Sebastian, was raising.  Back then, we explained how it was becoming what Kate Krader, the head of the cuisine section at Bloomberg, and Kristy Westgard, at Daybreak, were describing as “the latest on the New York food scene…which is a hit”.

Since then, we’ve come across a veritable avalanche of articles about the dessert, especially in the Far East: recipes, videos, and even some deciding that the dessert is among the best a city has to offer.

The reach and prestige this cheesecake has achieved across the world has inspired some Hong Kong businessmen to open shops that sell this dessert, giving it the same name as its home restaurant, La Viña.

We’ve been saving them so we could bring you this selection, which shows how this Basque dessert is set to become a worldwide “classic” that carries the Basque Brand in its DNA, thereby becoming an important part of the image of our already highly-valued cuisine.  This must be a true source of pride for this Basque restaurant.

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.

(A translation of the explanations can be found in the text accompanying the video)

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Yahoo Singapore – 27/6/2019 – Singapore

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!

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Santa Monica Daily Press – 20/4/2020 – USA

All-day cafe opens for takeout and delivery amid coronavirus shutdown

Madeleine Pauker

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.

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Asia Tatler –  22/4/2020  – Hong Kong

Basque Cheesecake Is Everywhere, And Here’s Where To Find The Best In Hong Kong

Charmaine Mok

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.

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Today On Lines – 6/5/2020  – Singapore

Make Yourself A Mini Basque Burnt Cheesecake In Under An Hour

ANNETTE TAN

Mini Basque Burnt Cheesecake For One Today Online Singapur
Mini Basque Burnt Cheesecake For One Today Online Singapore

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.

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Lifestyle Asia – 15/5/2020 – Singapore

10 Muslim-owned home bakeries to order your Hari Raya treats from

BEATRICE BOWERS

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.

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Food and Wine – 20/5/2020  –  USA

This Basque Cheesecake from Chef Tavel Bristol-Joseph Is Impossible to Mess Up

Bridget Hallinan

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.

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ABS-CBN – 3/6/2020 – USA

We traced the roots of the trendy Basque Burnt Cheesecake and spoke to its unofficial ambassador

NANA OZAETA

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.

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GMA Network –  29/7/2020  – Philippines

What is a Basque Burnt Cheesecake and where to get one

Maine Aquino

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.

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Lifestyle Asia – 30/7/2020 -Thailand

5 best spots to get Basque burnt cheesecake in Bangkok

KANKANIT WICHIANTANON

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.

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San Francisco Chronicle –  7/8/2020   – USA

How to make ‘the most famous cheesecake in all of Europe’

Tara Duggan

Not 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.

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Asia Tatler –  10/8/2020  – Hong Kong

La Viña’s Iconic Basque Cheesecake Arrives In Hong Kong, Sort Of

Charmaine Mok

Four 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.

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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.

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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.

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SG Magazine –  12/8/2020  – Singapore

9 places to get the best Basque burnt cheesecakes in Singapore

Dannon Har

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.

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12 Tomatoes – 8/2020 -USA

Basque Burnt Cheesecake

SARAH COOL

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.

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Kitchen Aid – 10/9/2020 – Australia

Basque burnt cheesecake

kitchen aid Basque burnt cheesecake
Kitchenaid 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!
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Bloomberg: the (Basque) cheesecake that defies everything you thought you knew about sweets

The ‘LA Times’ reveals the secret of the ‘Gazta-Tarta’ that’s taking the US by storm (with recipe!)

Basque dinners being put together by a San Sebastian-born chef in Kuala Lumpur