Basque cheesecake was created at La Viña, a pintxo bar in San Sebastián. Santiago Rivera developed the cake there in 1988, making the bar’s name closely associated with the San Sebastián style of cheesecake.
La Viña’s version is defined by a deliberately high-temperature bake. The surface becomes dark and caramelized, while the centre remains soft and creamy, almost like a baked custard. It is also crustless, unlike many classic American cheesecakes and several other European varieties.
In Spain, the dessert is commonly called tarta de queso de La Viña or tarta de queso de San Sebastián. Internationally, it is more often described as Basque cheesecake or burnt Basque cheesecake. These names can make the dish sound like an ancient regional recipe, but the famous La Viña version is a relatively modern creation.
Zuberoa is a common mix-up because its restaurant cheesecake was also influential in Basque culinary circles. However, the cheesecake credited with creating the globally popular La Viña style originated at La Viña, not Zuberoa, Mugaritz or Arzak.