Have you ever experienced a slice of the Basque cheesecake from La Viña in San Sebastián, known locally as gazta tarta?
If you have ever tasted a cheesecake that seems to melt in your mouth while boasting a caramelised top that’s almost a crust, you probably have! This dessert has become a global sensation, loved for its simplicity, texture, and irresistible flavour.
La Viña Basque cheesecake: Culinary experiment
La Viña, a family-run bar on Calle 31 de Agosto in the Old Town, has been serving locals and visitors since 1959. Originally a place for wine and traditional dishes, it was Santi Rivera, taking the reins in the late 1980s, who turned the kitchen into a playground of experimentation. One of these experiments led to the creation of the cheesecake we know today.
Interestingly, the original cheesecake doesn’t have a base,an unusual choice at the time. Baking directly in the tray allows the top to caramelise beautifully under high heat, creating a signature burnt look and, that is now a hallmark of Basque cheesecakes. The centre remains soft, custardy, and just slightly wobbly, lighter and airier than the dense other versions. And true to its roots, this cheesecake comes without any decoration, letting the pure taste shine.
How La Viña became famous
The timing couldn’t have been better. As pintxo routes gained popularity in San Sebastián during the 2000s, visitors flocked to the Old Town for tapas and treats. La Viña’s cheesecake, displayed on shelves at eye level, became impossible to resist. The explosion of social media, particularly Instagram, amplified its fame; #BasqueBurntCheesecake now has over 275,000 posts worldwide.
Even today, a visit to La Viña is essential for anyone wanting the authentic experience. The original cheesecake remains the benchmark, and during peak season, you might find yourself waiting alongside eager dessert lovers from across the globe.
Ingredients
- 750 g cream cheese
- 270 g white sugar
- 400 ml heavy cream (minimum 35% fat)
- 5 large eggs
- 25 g (1 heaped tbsp) all-purpose flour
How to make La Viña
- Preheat your oven to 200°C (390°F).
- Prepare your pan: line a 22-cm (9-inch) springform pan with two sheets of dampened parchment paper.
- Mix the cream cheese and sugar until smooth.
- Add the eggs, one at a time, blending well after each.
- Gradually incorporate the heavy cream, then fold in the sifted flour gently.
- Bake on the second rack from the bottom for 45 minutes (or 35 for a slightly softer texture). The top should caramelise beautifully.
- After baking, leave the cheesecake in the oven with the door slightly ajar for 4–5 hours to settle.
- Cover with foil and refrigerate overnight before serving.
