While I do not think that the internet necessarily needs another recipe for burnt Basque cheesecake, it turns out I did. And since you’re stuck with me for as long as you’re here, pull up a chair, because we can’t get enough of this one.

What is burnt basque cheesecake? Also called San Sebastian cheesecake, it’s been around since the late 80s when it was created by a cook named Santiago Rivera at his restaurant and pintxo bar, La Viña, in San Sebastián, Spain. There are a whole bunch of things that set it apart from American-style cheesecakes, the biggest is that there’s no graham crust. In an interview, Rivera explained that when you bite into it, the cookie “prevents the cream cheese part from dissolving” — he wanted it to be more like chocolate mousse “so the flavor goes straight from the fork to your palate to your brain, instantaneously.”
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