In the pintxos paradise that is San Sebastian, Spain, La Viña is probably the only tapas bar that?s more famous for its dessert. To be clear, there are other things on the menu but everyone comes here for the cheesecake, the first generally acknowledged sweet pintxo in Basque cuisine that?s fast becoming a classic.
I can?t tell you how distraught I was when I saw that La Viña was closed while I was in San Sebastian. I literally saw my dreams of their creamy cheesecake with characteristic crisp-like-crème-brulee crust dissolving into the ether.

So I?m beside myself with joy when my friend and popular pastry chef, Miko Aspiras, sends me his version of what he describes as ?my favorite cheesecake from San Sebastian.? The latest conception to emerge from his workshop at Le Petit Soufflé in Megamall, Miko calls it his Basque Burnt Cheesecake. It?s a departure from the norm, there aren?t many desserts that are called “burnt” and are also, deliberately burnt. But burnt it is with a scorched surface and crinkled curves. Its remarkable appearance is attributed to a unique technique as Chef Miko affirms, ?For me, the most interesting thing about this cheesecake is its baking process – high temperature, short baking time. It’s the total opposite of how I would normally bake cheesecake!?

The secret to this technique, I believe, is that the cake must be baked in a very hot oven just until it?s ?burnt,? while keeping the inside moist and creamy. Its tooth-si...