The Basque Burnt Cheesecake. It’s currently all over Instagram. One moment, it’s a delicious discovery you want to keep to yourself—and the next, it’s the biggest quarantine trend. But make no mistake: not all burnt cheesecakes were created equal. If you’re looking for the most indulgent—and do I dare say, the best—in Manila, get one from Etxeko Manila.
Admittedly, I’m not a big sweets person—I mostly gravitate towards dark chocolate, coffee, matcha, and citrusy/sour desserts. However, what I’m really fond of is cheese—both in its normal form and cake form. Most cheesecakes can be too cloyingly sweet though, especially if combined with a sickly crust and sugary fruit toppings, but I’m happy to report that Etxeko’s rendition tastes like … cheese. It is creamy, it is decadent, but it still gives you cheese (not cream, not milk, not sugar). Just the way I like it.
The burnt cheesecake originated in San Sebastian, Spain—in a restaurant called La Viña flocked by locals and tourists eager to have a taste of their famous tarta de queso. It is indeed quite a mystery for a dessert: there’s a blackened, cracked, rustic top, almost as if it's torched, almost like a brûlée, surrounded by browned parchment paper; spots of yellow could be seen on top, and this could only lead to the cheese core; slicing into the cake reveals a creamy surprise, so soft in consistency that it’s almost like a flan, but at the same time, a cake.
Etxeko’s version is exactly like this. I haven’t been to the Basque Country, so I couldn’t compare this to La Viña’s—but that is not the point. I’ve tried other versions of the burnt cheesecake but this is the one I think about whenever I crave for it.
Tip when eating it: serve it at room temperature. This gives you that melty center that you could spoon into your mouth—I found out later that a spoon is more enjoyable to use for this cake than a fork. However, others would probably prefer a slightly more solid cake, and you can actually have that if you eat it straight out of the fridge. I do like melty though—in fact, I’ve seen versions that literally oozes into your plate. I’ve got to try those and I would surely let you guys know what I think.
I just love how the ultra-creamy center has pops of cheese chunks—not too big, just the right size to slide into your tongue. That texture makes it more interesting as opposed to a perfectly smooth, almost gelatinous cake. My cheese-loving self is so happy! And that burnt top has a caramel flavor that lends the cake just the right touch of sweetness. It’s perfect with coffee and wine—cava, if you’re feeling extra indulgent!
Etxeko—which, by the way, means “home/homemade” in the Basque language—also makes a selection of caviar pies and another cheesecake called Fruit & Nut Truffle. The Salmon Caviar Pie is just as exquisite, to be honest—it’s hard to choose which between this and the burnt cheesecake is my favorite. It has generous layers of cream cheese, smoked salmon, egg, and ham—and of course on top, a load of black caviar. They come with the yummiest crostinis when you order. They also make a Prosciutto and Fig Caviar Pie (I love fig!) which I’ve been dying to try. So lavish and perfect for special occasions—or really, for any day when you just want to treat yourself and your loved ones.
I’ll let the photos that follow speak for themselves. If you want to order these amazing cakes and pies, follow Etxeko Manila on Instagram. I promise, you won’t be disappointed.
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Etxeko Manila
+63918.8ETXEKO
Do you love cheesecake? What do you think about the Basque version?
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