Espresso Basque Burnt Cheesecake

Gazta Tarta - Tarta de Queso Vasco Quemado - Basque Burnt Cheesecake The delicious light crustless cake, with a meltingly smooth and creamy interior and a blackened blistered top has its origin at La Viña Restaurant in San Sebastian. Cheffe Alice of Soft Dough has lovingly recreated this Basque world favourite in its authentic deliciousness and has imaginatively added an espresso variant which infuses the original taste with the voluptuous aroma of coffee. A winner! Bon Appétit! ¡Buen Provecho! On Egin!

The expresso basque burnt cheesecake is rich and creamy. So good! I tried all 3 tarts and they are all good. Not too sweet!

Since we came back from Donastia we've been searching for a yummy Basque Cheesecake. Soft Dough Co definitely delivers!

thank you for the yummy dessert. We'll be ordering again!

Espresso Basque Burnt Cheesecake

I always thought that basque cheesecakes aren't as good as the original New York style with the graham cracker crust because all the ones I've had were not that creamy. Well after trying this one I've realized I've just never had good basque cheesecake before. I had the original and espresso one and they were both so creamy and delicious - I couldn't stop eating it! Also the intense espresso flavour helped balance and mute the sweetest (which is a good thing). Overall highly recommend! So sad that Soft Dough Co is going to be shutting down operations for a while. Counting down the days when she is back from pastry school in Paris!