Name: 這款西班牙熔岩起司蛋糕值得擁有專屬名字！ (This Spanish molten coulant lava cheesecake deserves its own name!)
Uploaded: 2025-12-29T16:07:52.000Z
Duration: 12 min 2 s

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

前幾天我在Madrid吃到人生中最棒的cheesecake。

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

真的太好吃了，我晚餐竟然一口氣吃了三塊。

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

不過話說回來，cheesecake有protein，所以沒關係啦。

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

我覺得它那麼好吃，關鍵就在於它的running core。

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

外層剛好凝固，可以撐住形狀，但

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

一切開，裡面的餡料就會慢慢融化到盤子裡。

It's incredibly creamy, almost custard like.

質地超級creamy，幾乎是custard like。

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

它平衡了起司的濃鬱和那一點點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?

你知道有些人說他們去過天堂，回來後覺得世界上的一切都像garbage一樣嗎？

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

這就是我對這款Spanish molten lover cheesecake的感覺。

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

吃完它之後，New York style、Chicago style、Japanese style，甚至是Basque cheesecake在我眼中都成了garbage。

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

但後來我發現，當我想再找到一樣的cheesecake時，有個嚴重的問題。

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

原來，似乎沒有一個專門的詞來形容這種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.

大多數餐廳和麵包店都只是稱它為tartare de queso，這是一個很generic term，意思是cheesecake，基本上什麼都可以指。

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

我也問了JGCP這種cheesecake有沒有名字，但是

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

但這很快就變成ChatGPT又一次嚴重hallucinating的例子，它聲稱叫做Basque cheesecake。

Okay, so that claim has two serious problems.

好的，那個說法有兩個嚴重的問題。

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.

首先，雖然Basque cheesecake比New York style cheesecake來得軟，而且它本身就很讚，但它絕對不像Lamote style那樣流動，從照片裡也可以清楚看到，這兩種是完全不同的。

Second, Basque cheesecake does not have a crust.

第二，Basque cheesecake是沒有餅乾底的。

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

有些現代風格的cheesecake確實有餅乾底，說實話，有餅乾底會更好吃。

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.

最後，我必須要在Google Map上搜尋cheesecake，然後手動點開照片檢查中心是不是真的有熔岩感和烤焦的樣子，這真的非常煩人又耗時。

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.

所以，在做了一些關鍵字研究之後，我終於找到了一些關鍵字來形容它，這些關鍵字更有可能找到這種特定的cheesecake。

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

我也做了一些研究，想了解這種cheesecake是什麼時候在西班牙變得有名又受歡迎的。

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

影片的最後，我也會推薦一些在Madrid和Barcelona可以找到它的地方。

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.

好的，經過一番挖掘後，我發現西班牙人在尋找這種特定cheesecake，也就是真正有熔岩內餡的，他們使用的詞彙跟餐廳用的很不一樣。

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.

與其只用darda de queso（cheesecake的意思），真正有用的搜尋詞彙會包含像darda de queso liquida（液體cheesecake）、darda de queso coolant（冷卻器cheesecake）、dol da di queso grimosa（奶油狀cheesecake）這樣的詞。

This one is more ambiguous, but it works sometimes.

這個詞比較模糊，但有時候也有效。

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

好的，現在一個實際測試某個詞彙是否準確描述特定事物的方法，就是看看Google搜尋結果。

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.

如果該詞彙不斷地回傳你正在尋找的東西，這就表示夠多人在類似的語境下使用這個詞，讓Google能夠在搜尋查詢和底層實體或概念之間建立穩定的連結。

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

所以，darda de queso（也就是cheesecake）就完全沒通過這個測試。

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

你可以看到，當我們搜尋這個詞時，各種cheesecake都會跑出來。

所以它比較像是一個generic term。

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.

當我們搜尋darda de quesoliquida，也就是liquid cheesecake，或是da da da da queso koolen，也就是koolin cheesecake時，你會發現幾乎所有的結果都是我們正在找的特定cheesecake。

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

至於darda de queso cremosa，也就是creamy cheesecake，這個就有點混雜了，因為確實出現了很多molten style的cheesecake，但

it also includes some other creamy cheesecake.

也包含了一些其他的creamy cheesecake。

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

還有一個要注意的是，大家好像是從2000年之後才開始使用這個詞的。

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.

我做了一些研究，雖然不能百分之百確定，但這可能是一個假設，在2019年，一篇由El Espanol發表的文章，這是一家西班牙獨立數位新聞媒體，以其突發新聞和深入的政治經濟報導聞名，報導了首屆全國cheesecake錦標賽，其中Cava的cheesecake贏得了第一名。

What is important here is how the cheesecake was described.

在這裡重要的是cheesecake是如何被描述的。

Judges and writers focused heavily on the interior texture.

評審和作家們非常著重於內部的質地。

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

這款獲獎的cheesecake被讚譽為極度柔軟細緻，但

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

它的描述用了像卡士達或鮮奶油這樣的詞，而不是像liquidat（液體）或coolant（冷卻劑）那樣流動的詞。

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

大約在同一時間，Levogue Espana 發表了一篇文章，解釋了西班牙最佳 cheesecake 的祕訣在於烘焙。

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

裡面再次被形容為像甜奶油或卡士達一樣。

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

所以到了2019年，這種風格已經存在，質地也受到讚賞，但仍然沒有一個明確的名稱。

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.

接著在 COVID 封鎖期間，食物行為發生了更廣泛的轉變，正如 El Pais 發表的一篇文章中所述，El Pais 是西班牙一家領先的日報，以其深入的報道和文化涵蓋而聞名，並具有強烈的國際視野。

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.

這篇文章標題為《封鎖期間倖存的 Cheesecake》，在2020年春天，當西班牙大部分地區居家隔離時，烘焙從一項休閒愛好轉變為人們在家中重現餐廳級精緻甜點的途徑。

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.

它非常誘人，視覺效果驚豔，並且在社交平臺（尤其是 Instagram）上很容易實現，Instagram 在這一轉變中發揮了重要作用，將超奶油軟質 cheesecake 的照片變成了令人渴望的物品。

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

ELPAIS 的文章給出了一個更廣泛趨勢的具體例子。

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

一張家庭自制、內部非常柔軟的 cheesecake 的 Instagram 照片病毒式傳播，並出乎意料地產生了真實的購買需求。

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

那篇文章最後促成了 monkeys 的誕生，它從封鎖期間的副業發展成一門完整的生意。

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

雖然 Mount Cheese 後來商業上很成功，但這個故事主要說明瞭一個更廣泛的現象。

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

封鎖期間，社群媒體而非餐廳，成為了 discovery cheesecake 的主要管道。

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.

這個時刻很重要，因為它顯示了 cheesecake 如何不再只是餐廳裡的一道點心，而是變成了一種透過視覺在網路上發現的東西。

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

Instagram 將 cheesecake 變成了一種滑動式的圖片，先是圖片，然後才是食物本身。

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.

隨著大家在家烘焙，並試圖找到他們在網路上看到的特定 cheesecake，人們的興趣從一般的 cheesecake 轉移到非常具體的口感和體驗。

That's where a practical problem appeared.

這時候一個實際的問題出現了。

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

搜尋 dieted castle AKA cheesecake 會出現所有烤好的蛋糕、烤焦的蛋糕、免烤版本等等，還有其他各式各樣的東西。

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.

為了找到他們在社群媒體上看到的熔岩中心 cheesecake，使用者開始加入描述性的修飾詞，像是 liquid dot 或 coolant，你知道的，liquid 或 you know molten。

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

這些詞不是正式的名稱，它們是功能性的搜尋工具，用來縮小搜尋結果並找回特定的視覺記憶。

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.

換句話說，這種命名轉變並非來自頂尖主廚的競賽或評論，而是源自於封鎖期間，一般使用者在社群媒體上發現美食後，透過搜尋引擎尋找時，從下而上發展出來的。

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

所以如果你住在西班牙，對這個趨勢有更多瞭解，請告訴我。

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

說實在的，西班牙的大多數餐廳不會稱這種超讚的熔岩風格 cheesecake 為 darted queso、liquida 或 coolant。

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

他們只會寫 darda da de queso，然後希望你知道他們有那種熔岩口味。

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

而且這些詞的實際搜尋用法還遠遠沒有標準化。

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

Darda de Quesoliquidat，也就是 Liquid Cheesecake，每個月只有大約 320 次搜尋。

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

Da Da Da Queso Goulant，也就是 Coolant Cheesecake，只有 70 次。

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

相比之下，Dada de Queso Vesca，也就是 Basque Cheesecake，每個月有大約 6,600 次搜尋。

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.

所以如果你特別想找那種熔岩中心、半熟的 running core cheesecake，也就是大家在封鎖期間開始瘋狂迷戀的那種，你不是用名字搜尋，而是用地點搜尋。

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

這是我親自去過的三個地方，他們都懂那種口感，甚至連說法都一樣。

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.

La Duselia Cafe Espana La Duselia Cafe 位於馬德里市中心，是一家專注於特色 cheesecake 的甜點咖啡廳，而不是種類繁多的糕點。

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.

它的 Google 地圖評論顯示有多種不同的 cheesecake 切片，包括開心果 Lotus Biscoff 蘋果酥皮的 Basque style 版本，以及可供訂購的整顆 cheesecake，這表明 cheesecake 是一個主要產品類別，而不是配角。

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

從我影片中的視覺證據來看，這裡的 cheesecake 明顯屬於 running core 熔岩中心類別。

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

外層足夠凝固，能保持形狀，而切開時內部則明顯保持流動且 custard like 的狀態。

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.

Bastille by Rosie La Loca Bastille by Rosi Da Loca 是一家位於馬德里的沉浸式海洋主題餐廳，以其戲劇性的室內設計和獨特菜單聞名。

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

雖然它的裝潢和雞尾酒備受矚目，但它的 cheesecake 也贏得了獨立於整體盛況的認可。

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.

2024 年，主廚 Javier Alfaro 贏得了馬德里最佳 cheesecake 獎，這項獎項由馬德里廚師與糕點師協會舉辦，後來由全球知名的奢華旅遊雜誌 Conde Nast Traveler 報導。

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.

報導中強調的是技巧而非新穎性，這款 cheesecake 使用了來自 Kenpo Reo 的熟成便宜起司，搭配精心挑選的奶油起司，並透過控制烘烤和靜置，達到濃鬱、絲滑、柔軟的質地。

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.

在我的影片中，你也可以清楚看到，正是這種 running core 熔岩風格的 cheesecake，是你絕對想嘗試的。

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

Paste Bisiennes Paste BCN 是一家位於巴塞隆納 Gracia 區的糕點店，定位為 cheesecake 專家。

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.

它們的菜單不是專注於單一款招牌蛋糕，而是圍繞著多種 cheesecake 風格，結合經典選項與輪替的口味和形式，提供外帶和外送服務。

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.

它們經常形容自己的 cheesecake 是「內部奶油般滑順，表面烤得焦香」，直接點出了人們在網路上搜尋時，常難以形容的那種柔軟滑順的中心。

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

在我的影片中，你也可以再次看到，它們正是那種 running core 熔岩風格的 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.

希望這個影片對你有幫助，如果你住在西班牙，請讓我知道有沒有什麼關鍵字可以用來搜尋這種 cheesecake。