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🎙️ EP142 – The Rise of the Basque Cheesecake. On the road to Etxebarri, Eric chats with José Peláez —chef, entrepreneur, and founder of LA VASCA, Colombia’s cult-favorite Basque cheesecake brand. From nostalgic late-night cheesecake sessions in San Sebastián to adapting the classic recipe for a new audience, the two dig into what makes this dessert so addictive.

🎧 Topics Covered in This Episode:

00:00 🎙️ Intro
00:21 🍰 Origin Story — Late-night flatmate cravings → the birth of Lavaska
01:51 🇨🇴 To Colombia — Launching the cake in Bogotá and winning locals over
03:04 🍪 Cookie Base — Why they use a biscuit crust (handling + heat transfer)
04:16 🧂 Less Sugar — Savory, salty edge over heavy sweetness
06:19 🐐 Mamia & Milk — Basque dairy minimalism and nostalgic mamia memories
07:32 📈 Runny Goes Viral — Educating that the oozy center isn’t “undercooked”
09:36 🍠 Matcha & Dulce — Playing with flavors: dulce de leche, matcha, sweet potato
13:00 🍒 Toppings? — Purist vs. toppings and how add-ons change the bite
14:17 🧀 Cheesecake MVPs — Notable Spanish cheesecake makers and styles
15:17 💡 Home Tips — Biggest mistakes and how to avoid overbaking/burning
17:01 🧪 Rest & Texture — Bake to ~60–61 °C; resting warm vs. chilled
18:09 🧀 “Cheesecake Cheese” — Secret cheese blends and white-mold experiments
21:01 🍷 Pairings — Coffee, sweet wines, ice cider, and pacharán
23:16 🎙️ Outro


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🔥 Enjoy!