Burnt Basque Cheesecake in Melbourne

Q: What is the difference between Basque Burnt Cheesecake and traditional cheesecakes like New York style?

They differ in both technique and taste. Baking method: New York–style uses a water bath and low heat for an even, dense texture; Basque is baked hot and fast for a caramelised crust and creamy centre. Base: New York–style usually has a biscuit crust; Basque typically has no crust. Flavour: Basque has a roasted aroma and deeper flavour due to caramelisation.

Q: How should I store and serve the cake?

Storage: Refrigerate on receipt. As no preservatives are used, consume within 2–3 days. Serving: Enjoy chilled for a dense, creamy texture; or rest at room temperature for 15–20 minutes before slicing for a softer, more aromatic profile.

CUTEST CHEESECAKE

— $80

Burnt Basque Cheesecake Classic Original

— $55

Burnt Basque Cheesecake Marvelous Matcha

— $55

LOVE PINKY CHEESECAKE

— $80

【LIMITED EDITION】Halloween Cheesecake

— $80

In today’s dessert world, where glossy mirror cakes and intricate decorations dominate, the Basque Burnt Cheesecake stands out for the opposite reasons—its dark, uneven surface and slightly “burnt” appearance. Behind its simple look lies a deeper message about authenticity and acceptance of imperfection.

The Basque Burnt Cheesecake was first created by chance in San Sebastián, Spain, at a bar called La Viña. In pursuit of a smoother texture, the chef mistakenly set the oven temperature too high. The result was a dessert with a caramelised crust and a creamy interior—an accident that became a classic.

Contrast in Texture and Flavour

The appeal of the Basque Burnt Cheesecake lies in its strong contrast between appearance and texture.

Distinctive Surface: Its dark brown to nearly black crust is not a sign of overbaking but the result of intentional high-temperature baking. The Maillard and caramelisation reactions produce their signature roasted aroma and deep flavour.

Soft Interior: Inside, the cake retains a moist, smooth, and custard-like texture. The quick, high-heat baking method sets the exterior while leaving the centre slightly unset. Once cooled, it achieves a creamy and delicate texture.

No Crust: Unlike most cheesecakes that have a biscuit base, the Basque Burnt Cheesecake is baked without one, allowing the cheese itself to take full focus.

For more handcrafted dessert options, you can browse our celebration cakes Melbourne.

Freshly Baked Every Day

We value small-batch, handmade baking because it ensures consistency and quality. Each step—from mixing to baking—is closely monitored by our pastry chefs. They adjust based on texture, colour, and timing, rather than relying on automation.

This method allows each cake to carry small variations that reflect real craftsmanship. Our goal is to deliver products that are carefully made, not mass-produced. You can also explore our creative range, such as cartoon cakes in Melbourne, which are made with the same level of care.

Basque Burnt Cheesecake — FAQ

1. What is the difference between Basque Burnt Cheesecake and traditional cheesecakes like New York style?

They differ in both technique and taste:

Baking method: New York–style uses a water bath and low heat for an even, dense texture; Basque is baked hot and fast for a caramelised crust and creamy centre.
Base: New York–style usually has a biscuit crust; Basque typically has no crust.
Flavour: Basque has a roasted aroma and deeper flavour due to caramelisation.

2. Do your cakes contain allergens?

Yes. All our cakes contain dairy and eggs. Some flavours may include additional ingredients (e.g., tea polyphenols in Matcha; tea polyphenols and bergamot in Earl Grey). If you or your guests have allergies, please consult us before ordering. For consumer guidance on allergens in Australia, see Food Standards Australia New Zealand (FSANZ): Allergen labelling.

3. Is the dark surface actually burnt? Will it taste bitter?

No. The dark surface is the result of controlled high-temperature baking and is a defining feature of the recipe. It delivers a roasted, caramelised flavour that balances the creamy interior without unpleasant bitterness.

4. How should I store and serve the cake?

Storage: Refrigerate on receipt. As no preservatives are used, consume within 2–3 days.
Serving: Enjoy chilled for a dense, creamy texture; or rest at room temperature for 15–20 minutes before slicing for a softer, more aromatic profile.

5. What is special about your ingredient selection?

We use premium cream cheese, 100% animal cream, and fresh eggs for clean, consistent flavour and texture. For flavoured versions (e.g., Matcha, Earl Grey), we select authentic ingredients to ensure accurate taste and reliable quality.