Photo: Oktawia Van Tienderen
If you’re visiting San Sebastian, you’re in for a treat! Not only are the views and beaches amazing, but the San Sebastian foodie scene is unmatched. After a bar crawl tasting all the pintxos and local drinks, your stomach might become quite full, but we all know that humans have a second stomach for dessert. And, while you’re in one of the world’s culinary capitals, it would be a crime not to indulge… Enter the perfect San Sebastian cheesecake!
Discover why this cheesecake is on everyone’s lips (literally) and what makes it oh so delicious. Warning: you’ll be rushing to add this to your list of reasons to book a trip to Spain…
What is San Sebastian cheesecake?
San Sebastian cheesecake is a creamy, fluffy, tangy, and not overly sweet baked cheesecake from the Basque Country, north of Spain. It is also known as the burnt Basque cheesecake or Tarta de la Viña.
It all began with a chef, Santiago Riveran, who opened a pintxo bar in the heart of San Sebastian’s old town. He began experimenting with cakes, and every day he would try out different recipes. He was looking for something smooth and comforting that could melt in your mouth. One day, his uncle tried one of his creations and told him, whatever it is that you baked today, don’t stop doing it. What he baked that day was the San Sebastian cheesecake.
Soon, it gained fame all over Spain, as well as the rest of the world, winning multiple awards. It was featured in National Geographic and The New York Times. Now, almost 30 years in existence, this cheesecake continues to be every cheesecake fan’s number one obsession.
Image source:Oktawia Van Tienderen
Why is it so good?
That is a very good question! The deliciousness comes from not only its delicate, perfectly balanced flavour but also its consistency, which is firm on the outside and gets creamier and creamier as you get closer to the centre. There is no cookie base like other cheesecakes, which means that every bite just melts in your mouth.
Not only is this the most delicious cheesecake out there, but it is also the easiest to make! Seeing as you don’t have to worry about the crust, you just pop all the ingredients in a bowl, mix, pour it in a tin, and bake. That’s it!
Where can I get the best San Sebastian cheesecake?
The original San Sebastian cheesecake can be found in the La Viña bar located in the city’s old town. People from all around the world visit San Sebastian for this very reason, and they haven’t been disappointed.
One serving comprises two generous slices, which makes it perfect for sharing (or not). As you walk in, you’ll see dozens of cheesecakes waiting to be sliced and devoured. Don’t be afraid of the crowded bar; it’s part of the experience. However, if that’s not for you, you can take it away and eat it on the beach. The bar is open from Tuesday to Thursday – just don’t come during siesta hours as the bar will be closed!
Image source:Oktawia Van Tienderen
Can’t make it to San Sebastian?
You have two options.
First, find another place! The world is crazy about the Basque burnt cheesecake, and most big cities will have a bakery that sells it in some shape or form. Some even experiment by adding pistachio, chocolate sauce, and other fun flavour combinations. Remember, the key is to have that soft middle!
Your second option is to make it yourself! It’s easy peasy, and you can get the ingredients pretty much anywhere! The hardest thing about the recipe? Resisting eating it straight from the oven. An important step is to place it in the fridge overnight for that perfect consistency. Speaking of baking it yourself…
The recipe
Serves 10.
Ingredients
- 5 eggs
- 2 egg yolks
- 900g of cream cheese (Philadelphia works best)
- 270ml double cream
- 230 grams of sugar
- Vanilla essence
- Teaspoon of salt
- 2 tablespoons of flour (omit if you want a gluten-free version)
- Zest of a whole lemon
Method
- Preheat the oven to 200 degrees Celsius with top and bottom setting on.
- Place all ingredients in the bowl, the order doesn’t matter..
- Use a mixer to blend all the ingredients until fully combined but avoid over-mixing.
- Use a medium circular tin, line it with parchment paper, and pour in the batter.
- Carefully place it in the oven for about 30-40 minutes.
- Once baked, remove the cheesecake from the oven and let it cool down. Don’t worry if it looks jiggly; that’s a very good sign! Once it’s cool enough, place it in the fridge overnight or for about 4 hours before serving.
- You know you’ve baked a perfect cheesecake if the centre is slightly more liquidy than the rest!
Qué Aproveche!
