Name: This Spanish molten coulant lava cheesecake deserves its own name!
Uploaded: 2025-12-29T16:03:28.000Z
Duration: 12 min 2 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

So the other day I was in Madrid and I had the best cheesecake I have ever had in my life.

It was so delicious, I couldn't help but have three slices all at once for dinner.

In my defense, cheesecake has protein, so it's okay.

And I think what makes it so delicious is its running core.

The outside is just set enough to hold its shape, but

once you cut into it, the meat will slowly melt into the plate.

It's incredibly creamy, almost custard like.

It balances the richness of the cheese with a slight silky texture.

You know how some people claim they have been to heaven and came back and say that everything in this world just look like garbage in comparison?

This is exactly how I feel about this Spanish molten lover cheesecake.

After eating it, New York style, Chicago style, Japanese style or even Basque cheesecake just feel like garbage to me.

But then I soon realized there was a serious problem when I tried to find the same kind of cheesecake again.

As it turns out, there doesn't seem to be a specific term to describe this kind of cheesecake.

Most restaurants and bakeries simply call it tartare de queso, which is a very generic term meaning cheesecake and it can basically mean anything.

I also asked JGCP whether this kind of cheesecake has a name, but

but that quickly turned into another example of ChatGPT seriously hallucinating because it claimed it is called Basque cheesecake.

Okay, so that claim has two serious problems.

First, while Basque cheesecake is softer than something like New York style cheesecake and as amazing as it is, it's nowhere near as running as Lamote style and you can clearly see from the photo that they are completely different.

Second, Basque cheesecake does not have a crust.

Some of these modern style cheesecakes do have crust and honestly, they taste better with one.

In the end, what I have to do was search for cheesecake on Google Map and manually click through the photo to check whether the center was actually molten and browning, which is extremely annoying and time consuming.

So after a bit of keyword research I finally able to find some keyword to describe it that are more likely to find this specific cheesecake.

I also have done some researches to understand when this kind of cheesecake had become famous and popular in Spain.

And in the end of the video I will also recommend some spot in Madrid and Barcelona where you can get it.

Okay, so after some digging I found that when Spanish people are actually trying to find these specific cheesecakes, the one that was genuinely running molten center, they tend to use very different words than restaurants do.

Instead of just darda de queso which means cheesecake, the searches that actually work tend to include words like darda de queso liquida AKA liquid cheesecake darda de queso coolant AKA coolant cheesecake dol da di queso grimosa AKA creamy cheesecake.

This one is more ambiguous, but it works sometimes.

Ok, so now one practical way to test whether a term accurately describes a specific thing is to look at Google search results.

If the term constantly returns the things that you are looking for, it suggests that enough people are using that word in a similar context for Google to establish a stable association between the query and the underlying entity or concept.

So darda de queso AKA cheesecake for example, failed this test completely.

You can see when we search this term all kind of cheesecakes show up.

When we search darda de quesoliquida AKA liquid cheesecake or da da da da queso koolen AKA koolin cheesecake on the other hand, you will see that almost all result are the specific cheesecake we are looking for.

Darda de queso cremosa AKA creamy cheesecake on the other hand is kind of a mix cause more molten style cheesecake indeed show up, but

it also includes some other creamy cheesecake.

Another thing to notice is that people seem to have only started to use this term since 2000s.

I have done some research and while I cannot say for sure this might be some hypothesis, in 2019 an article by El Espanol, an independent Spanish digital news outlet known for its mix of breaking news and in depth politico economic reporting cover the first National Cheesecake Championship where the cheesecake from Cava won the first place.

What is important here is how the cheesecake was described.

Judges and writers focused heavily on the interior texture.

The winning cheesecake was praised for being extremely soft and delicate, but

it was described using comparison like custard or cream, not words like liquidat AKA liquid or coolant AKA flowing.

Around the same time, Levogue Espana published an article explaining the secret of Spain's best cheesecake was precisely baking.

Again, the inside was described as like sweet cream or custard.

So by 2019 the style already existed and the texture was celebrated but there was still no clear name for it.

And then during the COVID lockdown, a broader shift in food behavior took place, as described in an article published by the El Pais, which is a leading Spanish daily newspaper known for in depth reporting and cultural coverage with a strong international perspective.

Titled Cheesecake that Survived Lockdown during the spring of 2020, when much of the Spain was confined at home, baking changed from a casual hobby into a way for people to recreate a restaurant level fancy dessert in their own kitchen.

Cheesecake in particular became a favorite.

It was indulgent, visually striking and achievable at social platforms, especially Instagram play a major role in this shift, turning photo of ultra creamy soft set cheesecake into object of desire.

The ELPA is article gives one concrete example of this wider trend.

A single Instagram photo of a homemade cheesecake with a very soft interior went viral and unexpectedly generated a real demand.

That post eventually lead to the creation of monkeys and which grow from a lockdown side project into a full business.

While Mount Cheese later became commercially successful, this story mainly illustrates a larger point.

During confinement, social media, not restaurant, became the main discovery channel for cheesecake.

This moment matters because it shows how cheesecake stopped being just something you order at a restaurant and become something that you discovered visually online.

Instagram transforms cheesecake into a scroll, stopping image first and then food item second.

As people bake at home and try to track down the exact cheesecake they have seen online, interest shift from cheesecake in general to very specific texture and experiences.

That's where a practical problem appeared.

Searching for dieted castle AKA cheesecake return everything fully baked cakes, burnt bath cake, no bake version and so on and everything else.

To find the molten center cheesecake that they had seen on social media, users began adding the descriptive modifiers such as liquid dot or coolant, you know liquid or you know molten.

These words weren't formal names, they were functional search tool created to narrow result and recover a specific visual memory.

In other words, load naming shift did not come top down from chef competition or critique in emerge bottom up driven by everyday user navigating search engines after discovering food through social platform during lockdown.

So if you live in Spain and know something more about this trend, please let me know.

So let's be honest, most restaurants in Spain do not call this amazing molten style cheesecake darted queso, liquida or coolant.

They just write darda da de queso and hope you know they have livenzi molten variety.

And the actual usage in search for these terms is hardly normalized yet.

Darda de Quesoliquidat aka Liquid Cheesecake only have about 320 monthly search.

Da Da Da Queso Goulant aka Coolant Cheesecake has only 70.

In comparison, Dada de Queso Vesca aka Basque Cheesecake has about 6,600 monthly searches.

So if you are specifically hunting for that molten center barely set running core cheesecake, the one people start obsessing over during lockdown, you don't search by name, you search by places.

These are three places I personally been to and they all understand the texture, even the language.

La Duselia Cafe Espana La Duselia Cafe in central Madrid is a dessert cafe focus primarily on specialty cheesecake rather than broad range of pastries.

Its google map review shows multiple distinct cheesecake slices including Pistachio Lotus Biscoff Apple Crumble Basque style version alongside whole cheesecake available for order, indicating that the cheesecake is a main product category rather than a side item.

From visual evidence in my footage, the cheesecake serves here clearly fall into the running core molten center category.

The exterior is set enough to hold its shape while the interior remains visibly fluid and custard like when cut.

Bastille by Rosie La Loca Bastille by Rosi Da Loca is an immersive ocean scene restaurant in Madrid known for its dramatic interior design and bold menu.

While much attention goes to its decor and cocktails, its cheesecake has earned recognition on its own separated from the overall spectacle.

In 2024 the head chef Javier Alfaro won the Best Cheesecake in Madrid award, an award organized by association of Chef and Pastry Chef of Madrid and later reported by Conde Nest Traveler, which is a globally recognized luxury travel magazine.

Coverage of the wing highlights the technique rather than novelty, the cheesecake use cured cheap cheese from Kenpo Reo combined with carefully chosen cream cheese plus control baking and resting achieve a rich, silky, softly set texture.

And again you can see in my video it's exactly this kind of running corn molten style cheesecake that you will want to try.

Paste Bisiennes Paste BCN is a pastry shop in Barcelona Gracia neighborhood that position itself as a cheesecake specialist.

Rather than focusing on the single signature cake, its menu is built around multiple cheesecake style, combining classic options with rotating variety and format for both pickup and delivery.

It frequently describes its cheesecake as creamy inside and toasted on the surface, directly naming the soft creamy center that people often struggle to describe when searching online.

And again you can see in my video that they are exactly the kind of running core molten style cheesecake.

I hope you find this video useful and if you live in Spain, please let me know if there are any word I can use to search to find this kind of cheesecake.