Santiago Rivera, widely credited with inventing the burnt Basque cheesecake in 1980s San Sebastián, will retire on June 1 after nearly four decades of serving the dessert that conquered global food culture. The 65-year-old chef, who runs La Viña restaurant and a bakery producing up to 500 cheesecakes daily, is handing operations to his children Sara and another sibling.

Rivera stumbled upon his famous recipe while working as a bartender, stripping the crust to save time in his tiny kitchen and cooking at higher temperatures for the signature caramelized top. His creation spread internationally after Turkish bakeries adopted it around 2012, eventually reaching London, Chicago, Malaysia, and Australia. Despite the worldwide phenomenon, Rivera rejects modern variations, insisting his original version remain unchanged.

The cheesecake's rise coincided with San Sebastián's transformation into a foodie destination and helped Rivera buy his bar outright. Today, whole cheesecakes sell for €55 ($64) at La Viña, while similar desserts command premium prices elsewhere. Rivera's influence extends beyond his restaurant - customers regularly purchase multiple cakes for events, and new establishments continue copying his formula.

As the culinary world acknowledges his contribution, Rivera leaves behind a legacy worth millions in tourism revenue and international recognition. His retirement marks the end of an era for authentic Basque cheesecake, though his children plan to maintain strict quality standards that made their father's creation legendary.