Introduction to Basque Cheesecake (La Viña Style)
If you’re craving a luxurious dessert that’s both simple to make and stunningly decadent, the Basque Cheesecake—also called Tarta de Queso—is the answer. Originating from the Basque Country in Spain, this cake has taken the culinary world by storm with its burnt‑top crust, ultra‑creamy center, and rustic charm. In this deep dive, you’ll discover everything you need to know: what is Basque Cheesecake, its origins, ingredients with quantities, step‑by‑step directions, variations, FAQs, and a satisfying conclusion. Let’s explore this delightful dessert together!
What is Basque Cheesecake?
Basque Cheesecake, also known as Tarta de Queso, is a no‑frills, high‑impact dessert hailing from San Sebastián’s famed restaurant, La Viña. Unlike traditional cheesecakes, rustic Basque Cheesecake is baked at a high temperature to achieve a caramelized, almost burnt top with crackled edges. Inside, it’s rich, custardy, and melt‑in‑your‑mouth—pure cheese heaven. The creamy Basque Cheesecake has fewer components than typical cheesecakes, but its flavor is more profound. With its trademark burnt top, it’s as photogenic as it is delicious.
Origin of Basque Cheesecake
The birth of this beloved dessert dates to the early 1990s in San Sebastián, Spain—a region renowned for its food culture. La Viña, a humble bar, noticed that under‑baking their cheesecake for a unique, gooey texture earned praise. Chef Santiago Rivera embraced the rustic Basque Cheesecake approach: pouring a cream‑cheese‑rich batter into parchment‑lined pans, baking at high heat until the top was dark brown, and the interior remained wonderfully creamy. Word spread, and soon the entire world was enchanted by this Basque Cheesecake phenomenon.
Ingredients with Quantities
To make one 10‑inch Basque Cheesecake, gather the following:
| Ingredient | Quantity |
|---|---|
| Cream cheese (room temp) | 2.2 lbs (1 kg) – preferably Philadelphia |
| Large eggs | 7 eggs |
| Granulated sugar | 2 cups (400 g) |
| Heavy cream | 6.5 fl oz (200 ml) |
| All‑purpose flour | 1 tbsp |
Why These Ingredients Matter
- Cream cheese is the soul of the cake—Philadelphia offers the right tang and texture.
- Eggs bind and create custardy richness.
- Sugar sweetens and helps with structure.
- Heavy cream enhances creaminess; skip it at your own risk!
- A touch of flour stabilizes without making it cakey.
Step‑by‑Step Directions & Preparation Method
Here’s an easy‑to‑follow guide to craft your own creamy Basque Cheesecake:
1. Prep the Oven & Pan
- Preheat your oven to 410 °F (210 °C).
- Line a 10‑inch springform pan with parchment so it OVERHANGS. This overhang is key: it forms rustic edges and makes removal a breeze.
2. Make the Batter
- In a large bowl, beat the cream cheese with sugar until velvety and lump‑free.
- Crack in the eggs, one at a time, mixing gently after each addition.
- Pour in the heavy cream and sprinkle in the flour. Stir just until combined—avoid overmixing to maintain that lustrous, creamy texture.
3. Bake
- Pour the batter into your prepared pan.
- Bake on the center rack for:
- ~35 minutes for a runny center.
- ~40 minutes for a creamy, slightly set center.
- ~50 minutes for a fully set—but still soft—interior.
The top should be dark brown, almost burnt, reminiscent of caramelized sugar. The wobble in the middle is essential—it indicates that luscious custard center that defines a true Basque Cheesecake.
4. Cool & Chill
- Let your cheesecake cool at room temperature for 1 hour.
- Then, refrigerate for at least 4 hours, or ideally overnight. This step solidifies texture and flavor.
- Keep the parchment on until ready to serve for clean slices and dramatic presentation.
5. Serve
- Remove the cheesecake from the pan, peel away the parchment, and transfer to a serving plate.
- For authenticity, pair with a glass of Pedro Ximénez sherry. You can also sprinkle flaky sea salt or serve with fresh berries for color and freshness.
Variations on Basque Cheesecake
Want to elevate or personalize your Basque Cheesecake further? Here are some irresistible twists:
🔸 Mascarpone Version
Replace half or all cream cheese with mascarpone for a softer, richer mouthfeel. Mascarpone’s subtle sweetness adds luxury.
🔸 Flavor Enhancements
- Stir in 1 tsp vanilla extract or fresh lemon zest for bright undertones.
- Add a pinch of cinnamon or nutmeg to create warmth.
🔸 Flour-Free Option
Skip the flour altogether for an even silkier, more delicate custard. Just note that it’ll be extra creamy!
🔸 Mini Cheesecakes in Ramekins
Divide batter among ramekins, reduce bake time to ~25–30 minutes, and chill. Great for individual servings and portion control.
🔸 Chocolate Swirl Basque Cheesecake
Melt 2 oz of semi‑sweet chocolate. Swirl it into the batter just before baking for a striking, marbled effect.
🔸 Berry-Topped Basque Cheesecake
Once cooled, gently top with macerated berries—strawberries, raspberries, or blueberries—for a fresh, fruity contrast.
FAQs (Frequently Asked Questions)
1. What makes Basque Cheesecake different from classic cheesecake?
The difference is all in the texture and appearance: Basque has no crust, a charred top, and a creamy center—classic cheesecake usually has a cookie crust and a uniformly set interior.
2. Can I use low‑fat cream cheese or low‑fat cream?
For best results, use full‑fat ingredients. Low‑fat options change texture, making it grainy or runny.
3. Is parchment paper necessary?
Yes—critical. It prevents sticking, creates the signature rustic edges, and gives it that dramatic look.
4. Why is my Basque Cheesecake cracked?
Cracks are normal! The cake rises high, cracks at the peak, and creates the classic rustic appearance. Don’t worry—it still tastes amazing.
5. Can I make Basque Cheesecake ahead of time?
Absolutely. Bake it a day ahead and refrigerate. Many bakers believe resting improves its flavor and texture.
6. How do I store leftovers?
Cover the cake in the pan or airtight container and refrigerate. It keeps well up to 5 days, getting even more luscious each day.
7. Can I freeze Basque Cheesecake?
Yes—slice it, wrap pieces tightly, and freeze. Thaw overnight in the fridge before serving. The texture remains silky.
8. What’s the best pan type?
Use a 10‑inch springform pan lined generously with parchment. The overhang is crucial for rustic presentation and easy removal.
9. Can I make vegan or dairy‑free Basque Cheesecake?
You can try using plant‑based cream cheese and cream, but results vary. Texture may become less creamy. For best results, stick to dairy or experiment cautiously.
10. Why does the center still jiggle after baking?
That jiggle is ideal. The center continues cooking as it cools and curves into a custardy, dreamy finish—a hallmark of creamy Basque Cheesecake.
Tips for Success
- Room‑temperature ingredients are essential for smooth batter.
- Mix gently, no blender—overmixing can add air and cause cracks.
- Bake with confidence—don’t open the oven prematurely.
- High temperature is key for that caramelized, burnt top.
- Cool slowly to avoid shrinking or cracks.
- Refrigerate fully—4 hours or overnight improves flavor and texture.
Conclusion
In summary, the Basque Cheesecake (La Viña Style) is a simple yet unforgettable dessert that delivers bold flavors with minimal effort. With just five ingredients, you can recreate the magic of Spain’s San Sebastián right at home. Its signature burnt top and gooey, creamy inside bring together texture and taste in a way that few other desserts can match.
From the charming origin story at La Viña to your own delicious creation, the rustic Basque Cheesecake elevates any occasion. Whether you go flour‑free, add vanilla or lemon zest, or make it in mini ramekins, this recipe is endlessly adaptable. Serve it chilled and pair it with Pedro Ximénez sherry or fresh berries for a truly special touch.
No matter which variation you choose, one thing is certain: your guests—or just you—will fall in love with the creamy Basque Cheesecake. It’s a dessert that tells a story: of regional pride, culinary simplicity, and unabashed decadence. Enjoy the journey—and savor every silky bite.
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Rich and Rustic Basque Cheesecake (Tarta de Queso)
- Total Time: 1 hour (plus chilling time, if desired)
- Diet: Vegetarian
Description
Basque Cheesecake, also known as Tarta de Queso, is a no‑frills, high‑impact dessert hailing from San Sebastián’s famed restaurant, La Viña. Unlike traditional cheesecakes, rustic Basque Cheesecake is baked at a high temperature to achieve a caramelized, almost burnt top with crackled edges. Inside, it’s rich, custardy, and melt‑in‑your‑mouth—pure cheese heaven. The creamy Basque Cheesecake has fewer components than typical cheesecakes, but its flavor is more profound. With its trademark burnt top, it’s as photogenic as it is delicious.
Ingredients
- 2.2 lbs (1 kg) cream cheese (preferably Philadelphia), room temperature
- 7 large eggs
- 2 cups (400g) granulated sugar
- 6.5 fl oz (200ml) heavy cream
- 1 tbsp all-purpose flour
Instructions
1. Prep the Oven & Pan
- Preheat oven to 410°F (210°C).
- Line a 10-inch springform pan with parchment paper, letting it overhang the sides generously. This helps with removal and gives the cake its signature rustic edges.
2. Make the Batter
- In a large bowl, combine cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently after each.
- Stir in heavy cream and flour until just combined.
- Avoid overmixing to keep the texture creamy.
3. Bake
- Pour batter into the lined pan.
- Bake for 35–50 minutes on the center rack.
- For a runny center: ~35 minutes
- For creamy but set: ~40 minutes
- For fully set: ~50 minutes
- The top should be dark brown and almost burnt-looking. The center will jiggle like Jell-O—this is perfect!
4. Cool & Chill
- Let the cake cool at room temperature for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Don’t remove parchment until ready to serve.
Notes
This burnt-top beauty is best served slightly chilled or at room temperature. For a flavor twist, try pairing it with fresh berries, a spoonful of fruit compote, or a drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Keywords: Rustic Basque Cheesecake
