Basque “Burnt” Cheesecake
Known as the “tarta de queso” or “gazta tarta”, in its native Basque, this cheesecake was made famous by La Viña Bar, in San Sebastián. The Basque version is conspicuously free from any sort of crust. In our version, we’ve added back a thin crust as a base, and removed the flour you find in some (recent) interpretations. The cake is cooked at a very high temperature, very quickly (like 7 minutes), which gives it the trademark burnt-looking exterior and a glorious thick-to-gooey-to-just-set interior. We’re bringing you a slice of sun-soaked San Sebastián to the heart of St. Johns.
Gluten-Free? The crust contains gluten. The cake does not. For those with milder gluten sensitivity, the crust can be removed for a gluten-free treat.