Jessica Badalana

So that's, you know, part of the reason that that is the technique that we use in the bass cheesecake.

And, you know, the reason it doesn't use a water bath is because the like the whole sort of.

point of a Basque cheesecake, which was invented.

I mean, it's funny because like most baked goods, it's like, is there a date of invention?

Probably not.

But Basque cheesecake, there's pretty good intel that it was actually invented in a restaurant in San Sebastian, Spain in 1988.

So kind of recently.

It's younger than I am.

It's just, it's younger than both of us.

And I actually, I don't know, maybe, I was going to say five years, but no, I've been, no, it was longer than five years ago.

I was in San Sebastian.

And even though, like, I am not the biggest cheesecake lover, like, I felt like I had to make a pilgrimage to this restaurant, La Viña, where all they make is bass cheesecake.

And I will say that San Sebastian, everything they say about it,

And the food there is true.

Like, the food is truly, like, pretty remarkable and special.

And so, did you, even you, like the Basque cheesecake?

I did like it.

And it's very deeply caramelized.

It has the sort of dual texture.

And I really love that burnt sugar flavor.