Burnt Basque cheesecake isn’t a new invention. It has been around since the late 1980s when Santiago Rivera started offering it at his small pintxos bar in La Viña in San Sebastian, Spain. It instantly became a hit, thanks to word of mouth, with many acknowledging how it deliciously marries familiarity and novelty. Unlike the dense New York-style Cheesecake, this version still delivers in richness sans a crust and with a toffee-tasting caramelized top and custardy center.
Come the 2000s, pintxo bar tours boomed and a lot of tourists discovered the city’s sweet secret. The pastry’s popularity was further propelled by social media. Platforms like Instagram and TikTok cemented its virality, prompting New York Times to even claim is as the “Flavor of the Year” in 2021.
How Burnt Basque Cheesecake Became a Manila Dessert Staple
It arrived in Manila pretty late, around the 2010s. Though it was made available by just a handful of brands then, it never really reached commercial status until the pandemic when, like sourdough, it became the cake many started experimenting with.
By 2020, many restaurants have made it a staple in their menus, while some shops and brands even specialize on just that. Since then, we’ve seen it turned into a variety of flavors—matcha and salted caramel to pistachio and red velvet.
Gone are the days when the burnt Basque cheesecake is just a trend. It has become so prominent that it has earned its rightful place in many pastry displays and Manila’s dessert landscape.
Just recently, these flavored cheesecakes were dropped. Which ones have you tried?
1. La Pastisseria by El Born
Chef David Amoros has been producing some of the most playful iterations of the burnt Basque cheesecake under the sister brand of El Born, the La Patisseria. Theirs has a a biscuit base and their versions include a white chocolate, a coffee and cacao, an Oreo and a Ferrero Rocher.
For July, he comes up with a limited edition cheesecake inspired by his friendship with the owners of Azucarera in Bacolod—the Dulce de Gatas Cheesecake. The main ingredient features a thick, milk-based confection from Western Visayas made of carabao’s milk and muscovado sugar. It is finished with a dusting of asin tibuok for that sweet-salty fix. This shall only be available in Bacolod for now.
Apart from this, Amoros also released a new packaging for his products. Whereas before it came in white boxes with colored bands, this time it’s nestled in a round green container, which not only make the pastry stable and free from damage (so suitable for shipping!), but also scoopable and easy to indulge as well as elegant to give as gift.
The cheesecake is cooked directly in the box, ensuring even baking and 100% creamy texture, sans the raised edges. Eventhough it’s the same cheesecake recipe, it offers a totally new way to enjoy it.
La Pastisseria by El Born is located at Basement 1, Mitsukoshi Mall, 8th Avenue corner 36th Street, Grand Central Park, Bonifacio Global City, Taguig; and at The Grid, Stall 15, Power Plant Mall, Rockwell Center, Makati.
2. Cheesecake by Chele Gonzalez
Couple Chele and Teri Gonzalez took several months to develop their two new products. In producing these, they both wanted to feed their curiosity without straying from the spirit of the brand and of course, the recipe they’ve perfected. The results achieve exactly that.
The first lets chef Chele play with one of his favorite ingredients and cheeses: Parmesan. Along with Grana Padano and another cheese, which will remain secret, the Italian hard cheese offers a depth of flavor that has just the right amount of salinity to balance the sweet notes.
The other cheesecake features Teri’s favorite ingredient this time. It’s a flavor many are familiar with, most likely enjoyed as a bread spread. But now the classic coco-hazelnut combo is turned into the Nutella Tarta de Quezo.
Cheesecake by Chele Gonzalez is located at the ground floor, The Podium Mall, 18 ADB Avenue, Ortigas Center, Mandaluyong.
3. The Manila Baker
Couple Chad and Alisxandre Ayson have been serving their cheesecakes since 2019. In fact, it’s their burnt Basque as well as their cookies that launched their home-based business and has turned it into a bistro cafe with several branches.
Among their signatures is the strawberry version where large, juicy berries are lodged inside the smooth, molten body. Their most recent release is a Father’s Day special, which is so good, it deserves to be a mainstay.
The Double Chocolate Burnt Basque Cheesecake features a rich and decadent chocolate cake base layered with their velvety 52% chocolate cheesecake. As with their original, it’s not so sweet, making it a lot easier to finish.
The Manila Baker has 7 branches all over Manila including Makati (Glorietta 2), Mandaluyong (The Podium), San Juan (GH Mall), and Pasig (Capitol Commons Park).
Frequently Asked Questions
Burnt Basque Cheesecake is a crustless cheesecake known for its deeply caramelized top and creamy, custard-like center.
It was created by Santiago Rivera at La Viña in San Sebastian, Spain, in the late 1980s.
Its signature appearance comes from baking at a high temperature, creating a dark caramelized exterior.
Burnt Basque Cheesecake is crustless, lighter in texture, and has a creamy center with caramelized flavors.
Notable brands include La Pastisseria by El Born, Cheesecake by Chele Gonzalez, and The Manila Baker.
