Cheesecake, a dessert with ancient roots that became popular in New York in the 19th century, continues to gain followers worldwide. This popularity has driven the emergence of specialized pastry shops and competitions, such as the one that has crowned JonCake as the best in Catalonia.
The competition was held during the eighteenth edition of Lactium, the annual dairy festival, which took place last weekend in Jaume Balmes Park in Vic. The event attracted 22,000 visitors and featured more than 200 products, in addition to the best cheesecake competition.
“"We have worked with a wide variety of artisanal Catalan cheeses and, above all, of great quality. The quality of the cheesecake continues to grow and a clear evolution is evident. Each edition is more complex and demanding, but that is precisely what we like and what drives the competition to continue advancing."
The JonCake pastry shop, founded in 2021, has established itself as a benchmark in cheesecake making in Catalonia. It uses high-quality ingredients such as Blau de Búfula cheese, Garrotxa from the Muntanyola cheese factory, or Esquella cream cheese. Currently, it has three locations in Barcelona: the first in the Born neighborhood, JonCake & Wine in Les Corts, and a recent opening in Poblenou.
The history of cheesecake dates back to Ancient Greece, with evidence of its existence more than 4,000 years ago on the island of Samos. The Romans adopted the recipe, adding eggs and serving it hot. The current version with cream cheese became popular in the 1920s in New York.
