We are a devotee of cheesecake, and haven’t yet found a good Basque cheesecake in our home town. Even the slice we had at the gourmet Spanish market owned by a prominent chef we admire was bland.

July 30th is National (and International) Cheesecake Day. No time like the present to create this drool-worthy dessert.

Basque cheesecake it isn’t [yet] a style familiar to many Americans. The top should be cracked, sunken and burnt, and the technique used makes the top taste caramelized.

Originating at a restaurant in San Sebastián, a resort town on the Bay of Biscay in Spain’s Basque Country, the creamy cheesecake is also known as Burnt Basque Cheesecake, Burnt Cheesecake, San Sebastian Cheesecake.

You can serve it with coffee or tea, but consider what the local Vascos* serve: brandy, sherry, sweet Riesling, ice wine, or other dessert wines.

The recipe follows, but first:

> The year’s 16 cheesecake holidays.

> See the year’s 11 Spanish food holidays below.

> The history of cheesecake.

> The history of Basque cheesecake is below.

> 80 more cheesecake recipes, including sweet, savory, and more (cheesecake ice cream, floats, pops, waffles, etc.).
 
 
BASQUE CHEESECAKE VS. NEW YORK CHEESECAKE

What makes Basque cheesecake unique is its rustic appearance and intense flavor. It’s baked at a higher temperature, 400°F (200°C), which creates its signature blackened top. New York Cheesecake is typically baked at between 300°F and 350°F (150°C and 175°C).

A few more differences:

 
 
RECIPE: BASQUE CHEESECAKE

You can make Basque cheesecake the day before serving and refrigerate it until an hour before serving. It tastes best at room temperature.

Prep time is 20 minutes and bake time is 45 minutes, plus cooling.

This version of the recipe was developed by Lauren Habermehl of Pewaukee, Wisconsin and tested by By Lauren Habermehl and Val Goodrich of the Taste of Home Test Kitchen. We also provide the original La Viña recipe, which differs slightly.

> Here’s a video of the preparation.
 
Ingredients

 
The Original Recipe Ingredients

For comparison, here are the ingredients from the original La Viña recipe (photo #4). Most significantly, the Taste Of Home version above uses an extra egg yolk, less heavy cream, more salt, plus vanilla extract. The extra egg yolk and less cream in the Taste Of Home version results in a denser texture due to the increased fat content. We liked the softer center better—it’s different—but both were equally delicious. Here’s the full La Viña recipe.

 
Preparation

1. PREHEAT the oven to 400°F. Line a 9-inch springform pan with two overlapping pieces of parchment paper. Set aside.

2. BEAT the cream cheese and 1-1/2 cups sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth.

3. ADD the whole eggs and the egg yolk, one at a time, until incorporated. Reduce the mixer speed to medium-low; beat in the heavy cream, flour, vanilla extract and salt until smooth.

4. TRANSFER the filling to the springform pan, spreading it into an even layer. Dust the top of the cheesecake with remaining 1 tablespoon sugar.

5. BAKE for 25-30 minutes. Increase oven temperature to 450°; bake an additional 20-25 minutes. Remove from oven; let cool completely on wire rack. Remove sides of springform pan and peel back layers of parchment paper. Use a sharp knife to cut into slices.

6. TO STORE: You can store Basque cheesecake in the fridge for up to five days. You can freeze it whole or in individual slices for up to three months, tightly wrapped in two layers of plastic wrap and a layer of aluminum foil. Defrost it overnight in the fridge and let warm on the counter for an hour before serving.
 
 
THE HISTORY OF BASQUE CHEESECAKE

Basque cheesecake, known as tarta de queso in Spanish, is a relatively new addition to the pantheon of cheesecake recipes.

Note that tarta de queso simply means cheesecake in Spanish, and other styles of cheesecake have long existed before what we call Basque cheesecake. They were (and are) typically lighter, often had crusts, and were baked at lower temperatures (i.e., not “burnt”).

Basque cheesecake was created in 1990 in San Sebastián, Spain—the eponymous Basque region of northern Spain—by Santiago Rivera at his restaurant La Viña.

At the end of many hours of experimentation on taking traditional cheesecake to the next level, he baked it at a much higher temperature, for a longer time than usual, and without a crust.

The result was a dessert with a deeply caramelized, almost burnt exterior and an very creamy, custard-like interior—an innovation.
 
 
The Path To Global Fame

[1] The mouthwatering Basque cheesecake (photos #1, #2, and #3 © Melissa Franco | Taste Of Home).

[2] Basque cheesecake tastes best at room temperature.

[3] You can freeze the cake whole or in slices.

[4] Here’s the recipe from La Viña that was printed in the cookbook, Basque Country, and baked by Luxeat (photo © Luxeat).

[5] There should be a soft custard texture in the center of the cheesecake, but if yours doesn’t have it, it will be just as delicious. Here’s the recipe for this version (photo © Cook Republic).

[6] New York-style cheesecake with a graham cracker crust. Here’s the recipe (photo © Wilton).

[7] Basque cheesecake gelato: Have your cake and your ice cream, too. Here’s the recipe (photo © Cook Republic).

For decades, Basque cheesecake remained largely regional, popular in the Basque country and parts of Spain. However, it began to gain international attention in the 2010s when food bloggers and chefs began discovering and sharing the recipe online.

Its Instagrammability helped fuel its global popularity.

The cheesecake truly exploded worldwide around 2018-2019, becoming a trendy dessert in restaurants from Tokyo to New York.

In 2021, the New York Times called it the “Flavor of the Year,” and it more mainstream food culture.

It has inspired countless variations and interpretations. It was reported by the Times that a Basque cheesecake soft-serve flavor appeared in Singapore!

Here’s a recipe for Basque cheesecake gelato (photo #7), which incorporates large pieces of the cheesecake into vanilla gelato.
 
 
Basque Cheesecake’s Different Names

In the U.S. we call it Basque cheesecake, Basque burnt cheesecake, or burnt cheesecake. Elsewhere, the name varies quite a bit. (Note that vasca/vasco refers to the Basque people.)

The “burnt” descriptor is also commonly added in many languages to emphasize the distinctive caramelized top that sets it apart from other cheesecake styles.

In Spanish-speaking countries, it’s often called:

 
In English-Speaking Countries

 
In France

 
In Other European Countries

 
In Japan

 
However, the term is becoming internationally standardized: Many restaurants and bakeries around the world simply use the term Basque cheesecake, even when writing in their local language.
 
 
11 SPANISH FOOD HOLIDAYS CELEBRATED IN THE U.S.

Note that these holidays originated in Spain, and do not include Tex-Mex foods. The one food we think of as Mexican or Tex-Mex that actually originated in Spain is the empanada†.

 
Food Fight!

Spain is also home to the world’s biggest food fight: La Tomatina. The festival takes place in Buñol, Spain (a municipality in the province of Valencia), where participants throw tomatoes at each other.

What began as a food fight between friends on the last Wednesday of August, 1945 now attracts participants from all over the world. The town of 9,000 residents has seen 40,000 to 50,000 people show up.

For safety reasons, attendance is now capped at 20,000, and the event always sells out. La Tomatina only uses tomatoes that are unfit for consumption and would usually be thrown away by vendors or farmers—150,000 kilos of tomatoes (about 330,000 pounds)!

For all this effort, the event lasts for just one hour! Check out these fun facts about the event.
 
 
________________
 
*Vasco is the Spanish name given to residents of Spain’s Basque region. In the Basque native language of Euskara, they call themselves Euskaldunaks, which means “speakers of Basque” in Euskara. In Spanish, they are also called Vascos. The term “Basque” itself is derived from the Spanish and French words for the Basques, which in turn come from the ancient Vascones, a tribe that inhabited the area.
 
†Unlike many Tex-Mex foods that originated in the American Southwest—burritos, chili, chimichangas, salsa, tacos, etc.—empanadas originated in Spain. The first published recipe is from 1520s, written in Catalan.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] No boring flour here: These fingers have a terrific breading of corn flakes and chopped pecans (photo © Taste Of Home).

[2] Pecans are a great crust for chicken, but if you prefer, you can use your nut of choice. Macadamias? Pistachios? (photo © Schermer Pecans).

[3] Corn Flakes are our favorite coating for fried chicken. Check out this recipe (photo © Kellogg).

[4] Buffalo wings cinnamon honey. You can make your own by mixing cinnamon into plain honey. Or, Drizzle Honey makes a great one (photo © Drizzle Honey).

[5] The tenderloin, shown on top of the breast here, is actually underneath the breast (A.I. image).

[6] Chicken tenders at the market (photo © Butcher Shoppe Direct).

Updated July 2026

Chicken finger lovers: the cluckin’ good piece of poultry that’s also known as chicken tenders and chicken strips, has its own holiday on July 27th.

Below:

> A delicious chicken fingers recipe.

> Beyond the usual condiments: 10 dipping sauce options.

> The history of chicken fingers.

> The different parts of a chicken. How many can you name before looking at the chart?

Elsewhere on The Nibble:

> The year’s 40 chicken holidays.

> The history of chicken.

> Gettin’ geeky: chicken terminology.
 
 
RECIPE: CHICKEN FINGERS WITH A PECAN CRUST

A treat for the whole family, this recipe adds even more flavor and protein with a crunchy pecan coating. You can use sauces for dipping or creating your own.

The recipe is from Beba Cates of Pearland, Texas, and sent to us by the Taste Of Home Editorial Team5x.

Prep time is 15 minutes and cook time is 15 minutes.

You can also find pre-cut raw chicken tenders in many markets. Yes, you can also find ready-to-heat-and-eat chicken tenders/fingers in the frozen food aisle, but trust us: This recipe is so much better!
 
Ingredients For 2 Servings

 
Preparation

1. PREHEAT the oven to 400°F. In a shallow bowl, combine the first 5 ingredients (pecans through salt).

2. PLACE the milk in another shallow bowl. Dip the chicken in milk, then roll in pecan mixture.

3. PLACE the strips in a single layer in an ungreased 15 x 10 x 1-inch baking pan. Bake, uncovered, until juices run clear, 12-15 minutes.
 
 
SAUCES FOR CHICKEN FINGERS

Chicken fingers welcome just about any condiment. We always serve a “flight of sauces,” three or more options.

The basics condiments include usual round up of barbecue sauce, honey (including hot honey), honey mustard, ketchup, marinara, ranch, and sweet and sour sauce.

Sophisticated palates will appreciate:

 
 

[7] Don’t want nuts? How about coconut-crusted chicken tenders? Here’s the recipe (photo © Spoonful Of Flavor).
 
 
THE HISTORY OF CHICKEN FINGERS

For something relatively new on the scene, the origin of chicken fingers (also called chicken tenders or chicken strips) is lacking in detail. Who first served them? When? Where?

Fried chicken fingers-tenders-strips as we know them today emerged in the 1960s-1970s in the American South.

While several restaurants claim to have invented them, they likely developed simultaneously in multiple locations, given the burgeoning fast-food industry’s need for convenient, handheld chicken options.

The concept was partly inspired by the popular British meal, fish and chips†, substituting breaded, fried chicken for the breaded, fried fish.

Chicken fingers exploded in the 1980s and 1990s as chain restaurants like Raising Cane’s (founded 1996) and Zaxby’s (founded 1990) built entire concepts around them. In fact, the Chicken Fingers holiday was created by Raising Cane’s founder, Todd Graves (with concurrent promotional opportunities, of course).

Chicken fingers are typically cut from the chicken breast, specifically the pectoralis major, the large pectoral muscle. They’re cut into long, finger-like strips along the grain of the muscle.

However, another part of the chicken, the tenderloin (pectoralis minor), is also used. It’s a smaller, separate muscle that lies underneath the main breast meat (photos #5 and #6).

This tender morsel is literally the most tender part of the chicken, and is where the name comes from. Note that fast food chains use the less expensive breast meat.
 
 

[7] All the edible parts of a chicken.
 
 
________________
 
*Real vs. faux honey mustard: Store-bought honey mustard often contains real honey, but the amount can be small. Less expensive sweeteners like high-fructose corn syrup, sugar, or glucose syrup are commonly added, sometimes as the main sweetener. The packets you get from foodservice may contain little or no real honey. Read the ingredients label.

†Fish and chips—fried fish with a side of thick-cut fried potatoes (the chips), first appeared in London around 1860. Their popularity exploded: a cheap, filling, portable food for working-class families. By 1910, there were more than 25,000 fish and chip shops across Britain. The dish became so culturally important that during both World Wars, the British government ensured that fish and chips remained one of the few foods not rationed!
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

July 25th is National Hot Sundae Day, a favorite of our youth. Every year we give ourselves permission to make one. Because we’re picky, our hot fudge brands of choice are two artisan companies that make small-batch products from top ingredients:

 
Both companies make other delicious dessert sauces, which we are fond of giving as party favors and stocking stuffers.

Ice cream lovers may be captivated to know that there are more than 50 ice cream holidays per year, plus 7 ice cream drink holidays (floats, shakes), plus the following:
 
 
THE YEAR’S 6 ICE CREAM SUNDAE HOLIDAYS

 
 
MORE TO DISCOVER ABOUT ICE CREAM

> The history of the ice cream sundae.

> The history of hot fudge.

> The history of ice cream.

> The different types of ice cream and frozen desserts: a photo glossary.

> The year’s 50+ ice cream holidays.

> The year’s 8 ice cream drink holidays.

> How to set up a DIY sundae party bar.
 
 

[4] Somebody’s Mother’s is tops on our list.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Peach Melba (January 13th): vanilla ice cream, a poached peach half, and raspberry purée (photo © Danilova Janna | Smarterpix).

[2] July 7th: Check out these different ways to make a strawberry sundae (photo © Elena The Wise | Smarterpix).

[3] Hot fudge is calling our name on July 25th (photo © Pixabay | Pexels).