Abuela’s Original

The original, and the reason we exist. A San Sebastián-style cheesecake baked from the recipe our founder learned in his grandmother’s kitchen: seven ingredients, no crust, nothing else. Dark and caramelized on the outside, barely set at the center. Everything we make starts here.

Basque cheesecake was never a pastry-chef dessert. It came out of home kitchens in San Sebastián, baked dark and cut in thick wedges. This is that cake, from our founder's grandmother, unchanged.Seven ingredients: cream cheese, eggs, cream, sugar, flour, vanilla, lemon. No crust, no stabilizers, no preservatives. Everything else comes from the bake. High heat caramelizes the surface until the top and edges turn bronze and firm, while the center is deliberately left underbaked.

The edges are toasted and faintly bitter. The center is pale, creamy and barely set, and eases onto the plate as you cut. Rich without being heavy, with enough lemon to keep the finish clean. That creaminess is the whole point of the cake, and the reason it is baked this way.

Serve it 30 minutes out of the fridge, when the center is at its creamiest rather than cold. Cut with a warm, dry knife.