La Viña's cheesecake is so delicious that it has become famous around the world. So much so, that the San Sebastián restaurant itself has revealed its coveted recipe so everyone can make it at home.
This cheesecake does not contain gelatin, but is prepared in the oven, and unlike an American cheesecake, it does not have any type of base or jam on top.
It's a very simple recipe, we just have to beat all the ingredients together, bake the mixture, let it rest until it cools and that's it.
A very distinctive feature of this cheesecake is that it's baked in a baking pan covered with parchment paper. At La Viña restaurant, they use parchment paper to prevent the cake from sticking to the pan and make it easier to serve and cut. We've kept this method and find it very practical.
Thanks to its savory flavor, this tart is perfect for any celebration. We like to eat it plain to fully enjoy its unique flavor, but if you like, you can pair it with a variety of jams or fresh fruits. The red berry jam and fresh raspberries counteract the creaminess of the tart with their acidity and add a touch of color.
If you have any questions about preparing this cake or which pan to use, we'll answer them below!
Index
- 1 Necessary ingredients
- 2 How to prepare the cheesecake
- 3 Cheesecake Video Recipes
- 4 How to adapt the cake to your taste
- 5 Suitable for lactose intolerant people
- 6 Why cook it at high temperatures?
- 7 What mold to use?
- 8 How do you know when it's done?
- 9 How to serve cheesecake?
- 10 How long does cheesecake last?
- 11 How to accompany your cake?
- 12 Ingredients
- 13 Instructions
Necessary ingredients
This delicious cheesecake has a melted and creamy center. Plus, this recipe makes a huge batch, but even though it's so good, just when you think you've made enough, you'll realize you're out of a slice.
How to prepare cheesecake
The best way to line it is to form a ball of the paper first, so it's easier to shape later. You don't need to line the pan thoroughly; just make sure the base and sides are completely covered, and that there's some paper overhang so the cake can rise in the oven.
The original cake is slightly raw inside and crumbles when cut. However, after resting in the refrigerator for a day, it tends to solidify. Depending on when you're going to eat it, you can let it rest in the refrigerator or cook it for 40 minutes to ensure it's fully cooked if you prefer a firmer result.
Cheesecake video recipe
Want to see the step-by-step video recipe? We recorded the recipe doubling the quantities to make an extra-large cake, but if you were planning to eat it at home in one sitting, we recommend preparing the original recipe.
How to adapt the cake to your taste
There are tons of recipes for this cake, but let's face it: there's a catch to this dessert, and no one involved will be happy to divulge it.
So we had to do a lot of experimenting until we found the perfect balance of flavor, and along the way we fell in love with two different versions:
- For the truest cheese lovers: this is the most authentic version, giving you the exact flavor of La Viña cheesecake. The secret to this cheesecake lies in the addition of a pinch of Idiazabal cheese.
- For those with a sweet tooth: Although it's not as faithful to the original, we found that adding a teaspoon of lemon juice and a teaspoon of vanilla gave us the perfect sweet-savory flavor. We'd almost go so far as to say it's our favorite version.
Suitable for lactose intolerant people
The best thing about this recipe is that it works just as well with lactose-free alternatives. If you're lactose intolerant, use lactose-free cream cheese and cream, and don't be afraid to add sheep's milk cheese, as it loses its lactose content during the long aging process.
Why cook it at high temperatures?
Unlike most cakes, which are usually baked at 180°C, this cake is baked at 220°C . This is because the base of this cake is not flour, but liquid ingredients like cheese, eggs, and cream. Therefore, it requires a higher temperature to solidify.
Why not bake it at 180°C for longer, then? Why couldn't we achieve the delicious, melted heart that makes this cake the creamiest of cheesecakes? Thanks to the high temperature, the outer layers of the cake brown quickly, creating a protective layer that prevents the center from curdling and leaves it melted and moist. The pan is equally important for perfect baking.
What mold to use?
The original recipe suggests using 26 cm diameter pans. However, we found that using such a large pan makes it harder to prevent the center from setting. Therefore, we recommend using a 23 cm round pan if making the full recipe , or an 18 cm pan if making half a recipe. The size of the pan can affect the baking speed, so here's how to tell when your cake is ready.
How do you know when it's done?
You'll know it's ready when the edges of the cake are slightly puffed while the center still jiggles when you tap the pan.
- Undercooked cheesecake: If you see the entire surface of the cake jiggling, continue baking until the edges solidify and only the center remains slightly runny.
- Overcooked cheesecake: If the edges look puffy and you start to see cracks on the surface, remove the cake from the oven and let it cool.
If you took your cake out of the oven and it didn't have any cracks, but they've appeared as it cooled, it's a sign that the cake cooled too quickly. But don't worry, even if you have some cracks, they won't affect the flavor of your cake.
How to serve cheesecake?
Cheesecake should be served cold or at room temperature, mainly because it only acquires its velvety, silky texture after it's completely cooled. If you cut into a cheesecake while it's still warm from the oven, the texture will be too firm, and you'll think something has gone wrong.
But if you really prefer your cheesecake warm, we suggest serving it with a warm sauce or jam or heating the slices individually in the microwave. This cake improves with age, so don't be afraid to make it in advance.
How long does cheesecake last?
The best thing about this cake is that you can prepare it up to three days before serving . To keep it in perfect condition, don't remove it from the pan; cover it with plastic wrap and refrigerate it. If you want to serve it with jam or a topping, wait until serving time to add it.
If you have a lot of cake leftover or prefer to bake it well in advance, you can also freeze it. To freeze, wait until the cake has cooled completely, preferably in the refrigerator. Once cool, wrap it in plastic wrap followed by aluminum foil. You can keep it in the freezer for up to two months.
To defrost, unwrap it and leave it on the counter overnight, then prepare your favorite toppings to go with it.
How to accompany your cake?
Thanks to its savory flavor, this tart is perfect for any celebration, dessert, or dinner. We usually eat it on its own, but it can also be paired with a variety of jams or fresh fruits. The red berry jam and fresh raspberries counteract the creaminess of the tart with their acidity and add a touch of color.
Servings 14
- Amount per serving
- % Daily Value *
- Saturated Fat 25.1 g126 %
- Fiber 0.1 g1 %
- Sugars 18.2 g
*Percent daily values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.
