MELBOURNE | If there’s such thing as “the cake of the moment”, then the Basque Cheesecake is arguably that. The cake was invented 30 years ago by Santiago Rivera, owner of San Sebastian pinxtos Bar La Viña, and in 2019 started popping up on menus and Instagram feeds all over the world. When 2020’s first wave of COVID-19 lockdowns hit, it seemed that everyone was having a go at baking one at home.
Despite all of this, my first taste of the cheesecake, which is similar to a New York style baked cheesecake with a burnt, caramelised exterior, was only a few weeks ago.
Pasty chef Carley Scheidegger stared Good Pudd during lockdown, after finding herself out of work and not untitled to any government support (Carley is from the UK and has been here for two years but is on a temporary visa). With a CV that includes Ottolenghi, Lune, and Lesa, you know that Carley’s cakes are going to be good.
I saw Carley’s Basque cheesecake pop up on my Instagram feed back in July and I knew that it was finally time to try it. Unsurprisingly, it’s brilliant. Great flavour, great texture.
Along with the Basque cheesecake, Carley also offers a rotating selection of other treats, like her almond frangipani pudding with mandarin and sherry jam, and a treacle tart. You can order quarter cakes, full cakes, or mix and match.
The menu is posted at the start of each week on the Good Pudd Instagram page, with delivery (or pick up from Etta, whose kitchen Carley and her chef partner are baking out of while Etta is closed) on Fridays and Saturdays. The cakes also appear now and then on Embla’s eat at home menu. Order via DM, and if you don’t hear back immediately, sit tight. Carley is getting a lot of orders, so it might take her a day or two to get back to you, but she will get back to you.
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