I’m slicing my cheesecake today…had to wait for my friend who went half in on it with me. Will keep you posted @PorkyBelly.
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The cheesecake was great! After I split my with my friend, I let it sit out for at least 4 hours before I cut a slice for myself. It was delicious, but no where as oozy as Epoisses or the video that Chef Beran posted…which made me a little sad. Mine only oozed a little.
Going to share a slice with a friend later. She had to cancel her trip to Spain due to the outbreak.
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This cheesecake is epic best cheesecake ever personally. Got it yesterday and split it with a friend. They were nice enough to pre cut and box separately.
I let mine sit out for 1 hr and it oozed quite a bit.
If you want to try cooking one at home during quarantine. Here’s the recipe:
https://www.google.com/amp/s/www.latimes.com/food/la-fo-burnt-basque-cheesecake-20190321-story.html%3F_amp=true
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The recipe (as Beran himself says) isn’t difficult. Perhaps I’ll try it after the pandemic b/c I can’t imagine eating the whole thing myself, and I doubt my neighbors will want to accept something like a cheesecake right now…
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Eat the whole thing quarantine 15!
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Did you order it on their website?
I don’t see it anywhere on their menu.
Thanks!
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E-mail them to order. The address was in their original IG post.
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Can’t afford another 15 w/ all the pizza and unhealthy sandwiches I’ve been eating! ::sigh:: 
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On https://www.ordersocialeats.com/dialogue it says
To order a Basque Cheesecake, please email info@pasjoli.com
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Thank you!!! You’re the best!
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… aaaaand sold out (at least for now). And you’re very welcome! I’m looking forward to trying it this weekend too.
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A (smallish) slice of the Basque cheesecake is included as the dessert with the three course to-go dinners from Dialogue.
The current three course meal from Dialogue features a delicious Hunters Pie with chicken, squab, rabbit, chicken jus and vegetables. And this weekend Pasjoli has cassoulet.
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Beautiful!
After doing some more research, aka eating cheesecake, my cake seemed to have two textures.
the center of the cake is incredible and has a creamy, oozy consistency like epoisses and the outer part was more firm like a traditional cheesecake.
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The center will definitely be softer as it’ll take longer to “cook” while the outer parts will bake faster. How soft and oozy it is will all depend on the length of time it’s baked. However, i don’t think this cheesecake was intended to be oozy like epoisses, rather more like a custard.
Here’s some pics of the OG version from La Viña
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