Basque Cheesecake Slice
The Basque burnt cheesecake. Deliberately scorched on the outside, soft and barely-set in the middle. Created at La Viña in San Sebastián in 1990 by Santiago Rivera, who .
The Basque burnt cheesecake. Deliberately scorched on the outside, soft and barely-set in the middle. Created at La Viña in San Sebastián in 1990 by Santiago Rivera, who wanted a cheesecake without a base, and now an international restaurant-menu staple.
- Vegetarian option
- Sweet cabinet item
- Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
- Available for takeaway
About Basque Cheesecake
The Basque burnt cheesecake. Deliberately scorched on the outside, soft and barely-set in the middle. Created at La Viña in San Sebastián in 1990 by Santiago Rivera, who wanted a cheesecake without a base, and now an international restaurant-menu staple.
At Melbourne Bakehouse
Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
Availability can vary through the day; ordering ahead is recommended for larger quantities.
How to enjoy Basque Cheesecake
Best enjoyed fresh. Ask our team for serving guidance if you are ordering ahead.
- Vegetarian option
- Sweet cabinet item
- Prepared for the cabinet at Melbourne Bakehouse in Port Melbourne.
- Available for takeaway
| Dietary | |
|---|---|
| Allergen Info | Contains Dairy, Contains Eggs |
| Style | Sweet |
| Serving format | Sweet |
| Ingredients | Ask our team for current ingredients or packaging details. |
| Allergen summary | Contains dairy |
| Cross-contact | Prepared in a kitchen that handles gluten, dairy, eggs, soy, tree nuts, peanuts and sesame. Packaged products may have their own label information. |
| Ordering note | Availability can vary through the day; ordering ahead is recommended for larger quantities. |
| Storage | Best enjoyed fresh. Keep refrigerated where appropriate. |
| Origin | Prepared or available at Melbourne Bakehouse, 210 Bay Street, Port Melbourne. |