FAQ
Frequently asked
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- What's a Basque burnt cheesecake?
- It's a crustless cheesecake from San Sebastián, baked at high heat until the top is dark and caramelised and the centre stays a quivering custard. Six ingredients, no water bath, no biscuit base.
- What sizes do you make?
- Three: 4" (serves 2–3, single or couple), 6" (serves 4–6, family) and 9" (serves 10–12, party). One recipe, just scaled.
- What's in it?
- Cream cheese, cream, eggs, sugar, flour and a pinch of salt. We use Australian premium cream cheese. No preservatives, no stabilisers.
- How should I store it?
- Refrigerate it. Bring it back to room temperature for about 30 minutes before serving — the texture is best a touch shy of fridge cold.
- How long does it keep?
- Best within 3 days of arrival. It will hold for 5 days refrigerated, but the burnt top softens after day two.
- Can I freeze it?
- Yes. Wrap tightly and freeze up to 4 weeks. Thaw overnight in the fridge.
- Allergens?
- Contains dairy, egg and wheat. Made in a kitchen that handles nuts.
- Where do you deliver?
- Adelaide metro for now, with same-day pickup options. Wider South Australian shipping is on the way.