Basque cheesecake, also known as "tarta de queso" or burnt cheesecake, originated in the Basque region of Spain and became popular in France’s San Sebastián area. Its hallmark is a caramelized, almost burnt top that contrasts with a creamy, custard‑like interior, representing a rustic, home‑style approach to dessert.

Thai tea adds a fragrant, sweet, and slightly earthy flavor that pairs beautifully with the rich cream cheese base. The fusion reflects modern culinary trends where classic European desserts are infused with Asian aromatics to create new, Instagram‑worthy treats.

Traditional Basque cheesecake uses cream cheese, sugar, eggs, heavy cream, and sometimes a touch of flour. This recipe keeps those core ingredients but adds brewed Thai tea and a pinch of salt for depth, while still honoring the original texture and technique.

In the Basque region, the burnt cheesecake is often served at family gatherings, festivals, and as a dessert after a hearty meal. Its simple yet elegant profile makes it suitable for birthdays, holiday feasts, and casual brunches.

Pair it with a glass of chilled Riesling or a light sparkling rosé to balance the sweet tea notes. For a Spanish twist, serve alongside a small plate of manchego cheese and quince paste for contrast.

The dessert combines the iconic caramelized crust of a Basque cheesecake with the distinct, aromatic profile of Thai tea, creating a visual and flavor contrast that feels both familiar and exotic—perfect for modern food lovers seeking novelty.

Originally a humble, rustic cake, the burnt cheesecake has been reimagined with flavored infusions (matcha, coffee, fruit), creative toppings, and modern plating. Chefs now experiment with tea, spices, and even savory versions, expanding its appeal beyond traditional borders.

Common errors include over‑mixing the batter, which incorporates excess air and leads to cracks, and baking too long, which turns the interior fully set instead of slightly wobbly. Also, adding hot Thai tea to the batter can cause the cream cheese to seize; always use cooled tea.

A high temperature (200°C) quickly caramelizes the sugars on the surface, creating the signature burnt top while keeping the interior custardy. A lower temperature would produce a uniform color but lose the dramatic contrast that defines a Basque cheesecake.

Yes, the cheesecake improves after chilling. Store it covered in the refrigerator for up to 4 days. For longer storage, wrap tightly in plastic and foil and freeze for up to 1 month; thaw in the fridge before serving.

The YouTube channel Rosanna Pansino specializes in fun, approachable baking tutorials, often featuring themed treats, geek culture desserts, and step‑by‑step guides that make complex recipes accessible to home cooks.

Rosanna Pansino blends pop‑culture inspiration with clear, upbeat instruction, often adding playful twists like colorful toppings or novelty shapes. Her focus on visual appeal and relatable storytelling sets her apart from more traditional, technique‑only baking channels.