Barcelona's JonCake pastry shop has been named the winner of the 'Best Cheesecake in Catalonia' competition, held during the 18th Lactium festival in Vic. The annual event, dedicated to artisan cheese and dairy products, attracted 22,000 visitors.
The competition, now in its fourth edition, saw a record participation of over 30 entries from across Catalonia, according to Vic's city council. Participants were required to use a minimum of 20% artisan Catalan cheese in their recipes and follow a specific baking method.
A jury, led by renowned pastry chef Ricard Martínez, evaluated the entries for both technique and quality. Martínez noted the increasing quality and evolution of cheesecakes in the region, stating, "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 keep moving forward."
JonCake's Rise to Prominence
Founded in 2021 by aeronautical architect Jon García, JonCake has quickly become a prominent name in Catalonia's pastry scene. The brand is known for its recipes that incorporate high-quality Catalan artisan cheeses, such as Blau de Búfula, Garrotxa from Muntanyola, and l'Esquella cream cheese.
JonCake currently operates three locations in Barcelona. Its original shop is in the Born neighbourhood, while JonCake & Wine in Les Corts combines cheesecakes with wine pairings. The brand also recently opened a new shop in Poblenou.
García told 'hellochefs' magazine in 2024 that the Born location has become a must-visit for tourists, with 700-800 people passing through daily. He added, "That 4,000 people visit Joncake every week seems crazy to me, these are incredible numbers. And considering it's not a basic necessity, and you have to queue for an hour, it's hard to believe."
A Global History of Cheesecake
The cheesecake has a long history, with origins traced back over 4,000 years to the Greek island of Samos. Early versions were made with fresh cheese, flour, and honey. The Romans later adopted the recipe, adding eggs and serving it warm.
The modern version, featuring cream cheese, was popularised in New York in the 1920s by restaurant owner Arnold Reuben. Since then, the recipe has travelled globally, finding success in countries like Japan, Australia, and Spain.
In Spain, the famous Basque cheesecake emerged in San Sebastián in the late 1990s. This version is highly regarded for its toasted, almost burnt exterior and creamy interior. García observed that while cheesecake has always been popular, the Basque style has gained particular traction in the last decade. He compared its enduring appeal to that of a croissant, a product that remains consistently fashionable.
