From San Sebastián to Lisboa
Basque cheesecake was born at La Viña, a small bar in the old town of San Sebastián, on Spain's Basque coast - a city wrapped around La Concha, the shell-shaped bay that gave the cake its nickname.
No crust, no water bath, no restraint: the tin goes in hot and comes out dark, cracked on top and barely set in the middle. BASCA bakes that same cake in Lisboa, in small batches, for people who want the real thing.