With its imperfect, rustic demeanour and rich, creamy taste, you'd be forgiven for thinking that burnt Basque cheesecake has a long and rural history. In fact, it has a modern origin, first appearing in La Viña in San Sebastian, a town renowned for serving some of the best food in Spain.
In just 30 years, burnt Basque cheesecake has become incredibly popular and well known around the world. In San Sebastian, you can even do a local food tour which includes Basque cheesecake.
The recipe is simple to make and delicious with the imperfect, burnt top of the cake lending the dessert a distinctive hint of caramel. There are only a few ingredients, so use high quality ones where you can, and don't forget to remove it from the oven before it's completely firm.
You can eat the cheesecake as soon as it cools down to room temperature and that's generally what happens in our house (I find the texture a bit silkier), however, most recipes advise giving it a bit more time to cool completely. Chill for a few hours in the fridge before cutting, then allow it to return to room temperature before serving.