Great enthusiasm for the famous San Sebastian cheesecakes
Basque cheesecake, recognized in the United States as ‘Basque Burnt Cheesecake’ and in Turkey as ‘San Sebastian Cheesecake,’ continues to grow in popularity worldwide. It began to gain notoriety in the 1990s and is now widely known around the world. In her astronomical forecasts article for the New York Times, journalist Kim Severson designated it the flavor of the year 2021.
San Sebastián cheesecake is an emblematic dessert of the Basque Country, especially of the coastal city of San Sebastián, which is located in the north of Spain, in the province of Gipuzkoa. Its popularity originated in the restaurant bar La Viña, situated in the heart of the old quarter of the city, where this exceptional recipe, which has delighted diners from all over the world, was made. Its most distinctive feature is a golden, slightly caramelized surface, the result of baking at high temperatures, which contrasts with its soft, creamy interior. Today, this tart has become a culinary icon of San Sebastian and is a must-visit for those who come to this city famous for its rich gastronomic heritage.
The famous San Sebastian cheesecake has managed to cross the borders of the Basque Country, establishing itself as an icon of world gastronomy. Its growing popularity is evident in the number of places that offer it on their menus in metropolises, such as New York, Tokyo, Istanbul, and Seoul, where it is valued for its smooth texture and distinctive caramelized finish. In Turkey, for example, the San Sebastian Cheesecake has become a staple in Istanbul’s leading coffee shops, while in Japan and South Korea, its popularity has prompted the creation of local versions incorporating ingredients such as matcha and black tea. Similarly, renowned food magazines such as The New York Times, Bon Appétit, and BBC Good Food have noted its elegance and versatility, helping to establish it as an international luxury dessert. Likewise, social networks such as Instagram and TikTok have elevated its global presence, with countless chefs and enthusiasts spreading its recipes and new interpretations. This phenomenon of expansion illustrates not only the ability of Basque cuisine to integrate internationally but also the shift in today’s culinary preferences towards innovations with a rich cultural identity.
