La Viña cheesecake is the famous “burnt cheesecake” born at La Viña bar in the Old Town of San Sebastián. Outside it turns toasted, almost black and caramelised; inside it stays creamy and wobbly. The secret is simplicity: just five ingredients and a very hot oven.
It has become so popular that it’s now made all over the world. This is our homemade version, very close to the original, for a 24 cm pan.
Recipe · Cakes and tarts
La Viña cheesecake (Basque burnt cheesecake)
- 5 ingredients
- 7 steps
Ingredients
- 1 kg cream cheese (Philadelphia type), at room temperature
- 400 g sugar
- 5 large eggs
- 500 ml heavy cream (35% fat)
- 1 heaped tablespoon all-purpose flour (about 15 g)
Step-by-step preparation
- Preheat the oven to 210 °C with top and bottom heat, no fan.
- Wet a large sheet of parchment paper, crumple it, squeeze it out and use it to line a 24 cm springform pan, letting it stick up above the sides (the cake rises a lot).
- Beat the cream cheese with the sugar on low speed until smooth and lump-free.
- Add the eggs one at a time, beating just enough to incorporate each one before adding the next.
- Add the cream and, finally, the sifted flour. Mix without overbeating so you don’t add air.
- Pour the mixture into the pan and bake for 45 to 55 minutes, until the top is very dark and the center still wobbles when you shake the pan.
- Let the cake cool at room temperature (it will sink a little – that’s normal), then refrigerate for at least 4 hours before unmolding.
Tips
- If you like it creamier inside, take it out at 45 minutes; if you prefer it more set, leave it until 55.
- Take it out of the fridge half an hour before serving: at room temperature it has more flavor and a better texture.