🇪🇸 Spain · Dessert
Tarta de Queso La Viña (La Viña Style Basque Cheesecake)
By eatmundo · July 7, 2026
Originating from the renowned La Viña restaurant in San Sebastián, this Basque cheesecake is famous for its distinct burnt top and incredibly creamy, custardy interior. Unlike traditional cheesecakes, it features no crust, allowing the rich, caramelized flavour of the surface to perfectly contrast with its silky, barely set centre. It's a surprisingly simple dessert to master, delivering spectacular results.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to a scorching 200°C (390°F) with fan assist, or 210°C (410°F) for conventional ovens. Line a 20-22 cm (8-9 inch) springform pan with two overlapping sheets of baking parchment, pushing them firmly into the corners and allowing the paper to extend well above the rim – this creates that signature rustic look.
- 2
In a large mixing bowl, combine the 600g of softened full-fat cream cheese with 200g of granulated sugar. Beat them together with an electric mixer on medium speed until the mixture is completely smooth and creamy, with no lumps, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- 3
Add the 4 large eggs one at a time, beating well after each addition until just incorporated. Be careful not to overmix at this stage; we want a smooth batter, not an aerated one, to keep the cheesecake dense and custardy.
- 4
Gradually pour in the 400ml of heavy cream, continuing to beat on low speed until just combined. The mixture should now be quite liquid, resembling a thick batter or thin custard.
- 5
Sift 20g of all-purpose wheat flour over the batter. Gently fold it in using a spatula until no dry streaks of flour remain. Avoid aggressive whisking, which can introduce too much air and change the cheesecake's characteristic texture.
- 6
Pour the cheesecake batter directly into the prepared springform pan. Give the pan a few gentle taps on the countertop to release any large air bubbles. This ensures a beautifully smooth interior.
- 7
Bake in the preheated oven for 45-50 minutes. The cheesecake should develop a very dark, almost burnt-looking top and edges, while the centre still has a distinct wobble when gently shaken. This wobble indicates that the interior is perfectly custardy.
- 8
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature in the pan for at least 2-3 hours. Do not attempt to unmold it while warm. For the best results, chill the cooled cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before carefully removing it from the pan and serving.
Frequently Asked Questions
Why does this cheesecake have a 'burnt' top?+
The burnt top is a signature characteristic of the La Viña style, achieved by baking at a very high temperature. It provides a delightful contrast to the creamy interior, adding a caramelized depth of flavor rather than a truly burnt taste.
Is it important to use full-fat cream cheese?+
Yes, using full-fat cream cheese is crucial for achieving the rich, dense, and ultra-creamy texture that defines a true Basque cheesecake. Low-fat alternatives will not yield the same luxurious consistency.
How do I know when the cheesecake is done?+
The cheesecake is done when its top is deeply caramelized (dark brown to almost black), the edges are set, but the center still has a significant wobble. It will firm up considerably as it cools and chills.
Can I make this cheesecake ahead of time?+
Absolutely, this cheesecake benefits greatly from being made a day in advance. It allows the flavors to fully develop and the texture to set perfectly, making it an ideal make-ahead dessert for entertaining.
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