Basque cheesecake

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Basque cheesecake (Basque: euskal gazta-tarta, Spanish: tarta de queso vasca), is a crustless cheesecake. It was created in 1988 by Santiago Rivera, chef and owner of the restaurant La Viña in San Sebastián in the Basque Country, Spain. It is characterized by a caramelized surface and a creamy, custard-like interior, achieved by baking at high temperatures. Alternative English names include cheesecake San Sebastián or burnt Basque cheesecake. In Spain, Basque cheesecake is referred to as tarta de queso de La Viña or a San Sebastián-style cheesecake, while the "burnt" descriptor is less commonly used locally.

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