The Mediterranean table

A Taste of San Sebastián at Home

The Basque Cheesecake, with its deeply caramelized crust and creamy interior, has become a global phenomenon. Hailing from the Basque region of Spain, this unassuming cake has captured hearts worldwide, largely thanks to the iconic version served at La Viña restaurant in San Sebastián.

A Bit of History

While the exact origins are a bit hazy, the Basque Cheesecake is believed to have emerged sometime in the 20th century. Unlike its New York-style counterpart, this cheesecake is crustless and boasts an intensely caramelized exterior from high-temperature baking.

La Viña: The Cheesecake Mecca

La Viña, a family-run establishment in San Sebastián’s old town, has become synonymous with the Basque Cheesecake. Their version, with its perfectly burnt top and creamy center, draws visitors from far and wide.

Recipe: Basque Cheesecake à la La Viña

Now, recreate this iconic dessert at home!

Ingredients:

• 570g Cream cheese
• 280 ml Full-fat cream
• 4 medium eggs
• 230g Sugar
• Spoonful of flour

Instructions:

1. Preheat oven to 200°C (400°F). Line an 18cm cake tin.
2. Mix all ingredients until smooth.
3. Pour into the tin and bake for 40 minutes, or until deeply golden brown and slightly jiggly in the center.
4. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 30 minutes.
5. Refrigerate for at least 4 hours before serving.

Tips:

• Use room temperature ingredients.
• Don’t overbake!
• Experiment with flavors like vanilla or lemon zest.

With this recipe, experience the magic of La Viña’s Basque Cheesecake in your own kitchen. Enjoy!

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Basque Cheesecake, Tarta de la Viña

Creamy, caramelized delight of Basque Cheesecake, inspired by the iconic recipe from La Viña in San Sebastián.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Resting time 30 minutes mins

Course Dessert

Cuisine Basque, Spanish

Servings 8 people

Calories 518 kcal

Ingredients

  

• 570 g Cream cheese – 570g
• 280 ml Full fat cream – 280ml
• 4 medium eggs
• 230g Sugar
• 1 tbsp Flour heaped

Instructions

 

• Mix everything well and pour into a 18cm cake tin with non stick paper.
• Bake for 40 min at 200 degrees celsius
• Let it cool in the oven (turned off) for 30 min with the door semi open then put in the fridge

Notes

Tip: To fit the paper better to the tin, wet the parchment paper gather it into a bowl until its all wrinkled out, then put it in the cake tin

Keyword Basque cheesecake, Burnt Cheesecake, Spanish Desserts