Recipe #3 - Basque Cheesecake
Tarta de Queso from La Viña in San Sebastian
During our trip to San Sebastián last week, we were eager to visit the famous La Viña, the birthplace of the renowned Basque Cheesecake (aka tarta de queso).
Unfortunately, when we arrived, it was closed for its holiday (along with many of the pintxos bars we had earmarked on our ‘must visit’ list). Not to worry, though, as there were plenty of other bars offering excellent versions of the cheesecake.
While exploring San Sebastiàn, I came across an interesting cookbook, La Cucina Vasca, by Marti Buckley. In it was the La Viña recipe!
Obviously, I had to get it (in Spanish to help us learn the language), and as soon as we got home, I made a cake to take to work. It went down very well and the feedback was- it’s ‘amazing’. This resulted in many of my colleagues asking ‘I need your recipe now please?’ so I thought I’d do exactly that, right here!
The recipe is simple, only needs five ingredients and yields an incredible dessert perfect for a dinner party or for an event. You will not regret making it!
Basque Cheesecake
The Basque Cheesecake is unique for its burnt, caramelised exterior and creamy interior. This cheesecake stands out from traditional ones due to its rich yet subtle flavour.
Read the full recipe with steps and pictures here
The Recipe
Ingredients
1kg cream cheese (room temperature)
5 large eggs
480ml double cream
350g sugar
30g plain flour
1g salt
Equipment:
Large mixing bowl
Electric mixer
25cm springform cake tin
Steps:
Preheat oven to 200°C and line a springform tin with baking paper.
Beat the cream cheese and sugar until smooth.
Mix in the salt, then add the eggs, one at a time.
Gradually add the double cream.
Sift in the flour and mix until smooth.
Pour the mixture into the prepared tin.
Bake for 50 minutes or until the top is deeply browned (‘burnt’).
Cool to room temperature before slicing.
Tips:
Ensure all ingredients are at room temperature for a smoother batter.
Avoid refrigerating; this cheesecake is best enjoyed at room temperature.
Cut with a knife that has been warmed under a hot water tap, this will enable a smooth cut/ slice.
For variations, try adding vanilla extract or orange blossom water to the mixture.
Read the full recipe with instructions here
There you have it, an easy, simple recipe that’s sure to impress. Let us know if you decide to make it and send us pictures of your cakes. We’d love to see your creations!
Happy Weekend
x
