{"id":1462,"date":"2024-11-13T14:02:10","date_gmt":"2024-11-13T14:02:10","guid":{"rendered":"http:\/\/www.whs-blogs.co.uk\/linguistica\/?p=1462"},"modified":"2024-11-13T14:02:10","modified_gmt":"2024-11-13T14:02:10","slug":"the-basque-burnt-cheesecake-a-history-and-recipe","status":"publish","type":"post","link":"https:\/\/www.whs-blogs.co.uk\/linguistica\/2024\/11\/13\/the-basque-burnt-cheesecake-a-history-and-recipe\/","title":{"rendered":"The Basque Burnt Cheesecake \u2013 a History and Recipe"},"content":{"rendered":"\n

Indira (Y10) explores the origin behind a delicious desert<\/h2>\n\n\n\n

The Basque Burnt Cheesecake is a tempting desert that can be enjoyed easily in the comfort of your own home. \u201cBut, where and when was the Basque cheesecake born?\u201d Federica Artina, foodie and journalist, rightly questions. An established bar and restaurant in the old part of San Sebasti\u00e1n called La Vi\u00f1a <\/em>first served this, now famous dish, in the 80s.  <\/p>\n\n\n\n

\"\"
San Sebasti\u00e1n is a popular tourist destination, on the North coast of Spain, just shy of the French border.<\/figcaption><\/figure>\n\n\n\n

La Vi\u00f1a<\/em> first opened in 1959 \u2013 it was founded by Eladio Rivera and his family. Eladio\u2019s son, Santi, was a self-taught cook who loved to experiment with dishes. Spain was starting to open up to the global economy, allowing for wider access to new goods, such as cream cheese. And with Santi\u2019s overseas cooking courses in places like Paris, he was driven to invent this rich cheesecake. The cheesecake was never a traditional Basque dish, but the few times Santi Rivera served it, more and more people started to request it \u2013 and so it was served for several years.<\/p>\n\n\n\n

\"\"
Basque Burnt Cheesecake – San Sebasti\u00e1n Pinxto Bars<\/figcaption><\/figure>\n\n\n\n

With pintxo (Basque tapas) tours becoming rather popular in the 2000s, foreigners quickly caught wind of this glorious dish, and spread the word. The news and the recipe travelled like wildfire, with the cheesecake eventually featuring in the New York Times article, How Will We Eat in 2021? <\/em>Where this cheesecake is considered the \u2018Flavour of the Year\u2019 for 2021. From a small bar-restaurant, to a globally loved traditional dish, this cheesecake came out triumphant.<\/p>\n\n\n\n

\"\"
Basque Country \u2013 Secret Museum<\/figcaption><\/figure>\n\n\n\n

References:<\/em><\/p>\n\n\n\n

https:\/\/www.finedininglovers.com\/article\/basque-burnt-cheesecake-recipe<\/a><\/p>\n\n\n\n

https:\/\/www.nationalgeographic.com\/travel\/article\/what-is-basque-burnt-cheesecake-where-to-eat-san-sebastian<\/a><\/p>\n\n\n\n\n\n\n\n

The Recipe:<\/h2>\n\n\n\n

BBC Food\u2019s Basque Burnt cheesecake recipe is from Nigella Lawson\u2019s, Nigella\u2019s Cook, Eat, Repeat<\/em>. You can find loads of her recipes in the BBC Foods Programme collection.<\/p>\n\n\n\n

https:\/\/www.bbc.co.uk\/food\/recipes\/basque_burnt_cheesecake_12442<\/a><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n