To go back to the 1st so called Basque Burnt Cheesecake lookalike movement which started in Hong Kong, you will probably go back to "諾亞半熟蛋糕 Noah Castella" which arrived into Hong Kong via Taiwan in 2015.. Granted that's more like a Castille Pão-de-Ló de Ovar than a Portuguese-Japanese Castella, but former started right next to Basque Country. The recipes are slightly different but the La Viña San Sebastián recipe came hundreds of years later anyway.. And in my honest opinion not necessarily better than some Pão de Ló recipes (bit Controversial? 🤔 ).
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So "Amelia" , with Michelin 1 🌟 in Basque Spain, has a branch in Hong Kong. I am obviously here to try their more recently launched Basque Burnt Cheese Cake!! As @x0ny will put it, the original Basque La Viña version isn't necessarily runny at all but somehow Asian customers expected that 劉心悠 came to your house & baked it, unless you buy from the biggest Cake size then you might see 1 bite of wobble within. This one here is a very original taste and recipe!!! If you dig into Authenticity.. Slightly Salted too!
