Basque Burnt Cheesecake (GF)

If you are looking for the best Basque Burnt Cheesecake in Melbourne, look no further.

Our Basque Burnt Cheesecake is an irresistibly creamy and perfectly-baked cheesecake topped with strawberries.

Enjoy it freshly-made at our store or have it delivered to you in Melbourne.

This cake is a gluten-free cake.

If you'd like to have other flavours, kindly get in touch with us.

Made upon Order. Only limited numbers are available. 

Serving Size:

6" for 6 -10 servings

8" for 12 - 16 servings

*Candles not included.

This product is available for self-pickup & delivery across Melbourne. More information regarding delivery & pickup can be found here.

Frequently Asked Questions about Basque Burnt Cheesecakes

1. What is classic Basque Burnt Cheesecake?
A: The classic Basque burnt cheesecake is a dessert that originated in the Basque region of Spain. It is a crustless cheesecake that is baked at a high temperature until the top is caramelized and burnt. The texture is dense and creamy, and the flavor is a combination of sweet and tangy.

2. What is the difference between Basque burnt cheesecake and regular cheesecake?
A: The main difference between Basque burnt cheesecake and regular cheesecake is in the texture and baking method. Basque burnt cheesecake is crustless and baked at a high temperature for a short time, resulting in a caramelized top and a dense, creamy texture. Regular cheesecake is typically baked at a lower temperature with a crust, resulting in a smoother and creamier texture.

3. Why is it called Basque burnt cheesecake?
A: It is called Basque burnt cheesecake because it originated in the Basque region of Spain. The dessert was created in the 1990s by a chef named Santiago Rivera, who was looking for a way to salvage a burnt cheesecake. He decided to embrace the caramelized and burnt top as part of the dessert's unique flavor and texture.

4. Does Basque burnt cheesecake need to be refrigerated?
A: Yes, Basque burnt cheesecake should be kept refrigerated. It can be stored in the refrigerator for up to five days, but it is best eaten within the first 3 days for optimal freshness.

5. What's the difference between New York cheesecake and Basque burnt cheesecake?
A: The main differences between New York cheesecake and Basque cheesecake are in their texture, flavor, and baking method.

New York cheesecake typically has a graham cracker crust and is baked at a lower temperature for a longer time, resulting in a smooth, creamy texture. The flavor is often vanilla and is not burnt on the surface. New York cheesecake is also typically served chilled.

Basque cheesecake, on the other hand, is crustless and baked at a high temperature for a shorter time, resulting in a caramelized and burnt top and a dense, creamy texture. The flavor is a combination of sweet and tangy. Basque cheesecake is usually served at room temperature.

Overall, the texture, flavor, and baking method of the two cheesecakes are quite different, with New York cheesecake being smoother and creamier, while Basque cheesecake is denser and has a caramelized burnt flavor on the surface.