The beauty of the legendary San Sebastian cheesecake is its simplicity.
It doesn’t even have a crust, unlike its New Yorker cousin, and the list of ingredients is shorter than you’d think.
The key factor is the perfect baking time—or rather, underbaking. The cake has to be taken out of the oven when it’s still very jiggly inside to guarantee the smooth, gooey, almost liquid texture. The outside of the cake has to be burnt brown to give it extra flavor and a slightly caramelized touch.
But where did the story of San Sebastian’s famous cheesecake actually begin? Read along for the full story.
The origin of San Sebastian cheesecake
La Viña, home of the superstar cheesecake, is a bar on the famous Calle 31 de Agosto in the Old Town of San Sebastian. This place is one of the cornerstones of the local food scene: it was founded in 1959 by the parents, uncle, and aunt of current owner Santiago Rivera.
Growing up in the restaurant, Santiago learned the secrets of Basque cuisine from an early age. When he took over the restaurant from his parents, he decided the menu was missing one key element: dessert.
Santiago turned to recipe books for inspiration, and soon began experimenting with cheesecake. By testing various versions and combining the best parts of all of them, he finally came up with a perfect combination of smooth texture and heavenly flavor.
The famous Basque cheesecake was born.
By that time, La Viña was already a favorite amongst San Sebastian locals, and the cheesecake also had won the hearts of donostiarras (people from the area).
But little by little, curious travelers also found the place and the hidden gem inside. Word of mouth started spreading: the world’s best cheesecake was found in a small Basque city.
Today, people from all over the world make a pilgrimage to San Sebastian, with trying the cake as the first thing on their to-do list. And they’re ready to line up in the packed bar, something that comes naturally for the locals but can be quite intimidating for a visitor.
But it’s all worth it! The expressions on people’s faces when they try this piece of heaven for the first time tell more than any words can describe.
San Sebastian Cheesecake: Conquering the world one slice at a time
Thanks to social media, great things don’t stay secret for too long in this day and age.
Over the past couple of years, Santiago has been surprised multiple times with news of restaurants and bakeries all over the world that have started serving Basque-style cheesecake—inspired by the recipe he created!
According to our research, you can find La Viña-inspired cheesecake in: New York, Istanbul, London, Melbourne, Copenhagen, Tokyo, Kuala Lumpur and Chicago…just to name a few. And that list is growing all the time.
San Sebastian cheesecake recipe
Ready to put your baking skills to the test? Here’s our recipe for the famous San Sebastian cheesecake, straight from La Viña itself. It’s the perfect sweet finale for your next dinner party, or even for the Christmas table.
No matter how you enjoy it, just be sure to serve the cake with a glass of sweet sherry—as we like to enjoy it here in San Sebastian—and success is guaranteed!
Ingredients
- 1 kilo (2.2 pounds) cream cheese
- 7 eggs
- 400 grams (2 cups) sugar
- 1 tablespoon flour
- ⅕ liter (6.5 f oz or ⅘ cup) heavy cream
Instructions
- Preheat the oven to 220°C (425°F).
- Add all the ingredients to a large mixing bowl and beat with an electric mixer, whisk, or a metal spoon (like they do at La Viña!) until the mixture is smooth and creamy.
- Line a springform pan with parchment paper, leaving enough at the edges so that it sticks out over the side of the pan. This will both prevent sticking and enable you to remove the cheesecake from the pan easily.
- Bake on the center rack of your oven for at least 35 minutes (for a runnier center) or up to 50 minutes. Keep an eye on it to make sure that the top doesn’t burn too much.
- When the cheesecake is browned and almost burnt on top, take it out of the oven. The center will still be very jiggly when you move the pan—this is how we want it!
- Let the cake cool at room temperature for about a half hour, then move it to the fridge to chill. This will help the center set just enough to cut without falling apart, but still retain the perfect amount of creaminess.
- Let the cheesecake chill for a few hours before cutting. Don’t remove it from the paper until you’re ready to serve it, as it can start to lose its shape otherwise.
- Enjoy with a glass of sweet sherry!
Learn to Make Basque Cheesecake in Our Cooking Class
There’s nothing quite like tasting the original San Sebastian cheesecake in the city where it was born—but making it yourself? That takes the experience to a whole new level.
In our Basque Cooking Class in San Sebastian, you’ll roll up your sleeves and learn how to recreate this iconic dessert from scratch. Guided by a local chef, you’ll discover the secrets behind its silky texture, signature burnt top, and just-the-right-amount-of-jiggle center. From mixing the creamy batter to mastering the precise bake time, you’ll get hands-on experience with every step of the process.
Whether you’re a confident home cook or just starting out in the kitchen, this class is a fun and unforgettable way to take a little piece of San Sebastian home with you—literally.
And the best part? You’ll get to enjoy your own freshly baked Basque cheesecake at the end of the class, paired with a glass of local wine. A truly sweet ending to an unforgettable culinary experience.
Frequently Asked Questions About San Sebastian Cheesecake
Where can I try the original San Sebastian cheesecake?
You can taste the original Basque cheesecake at La Viña, the legendary bar in San Sebastian’s Old Town where the recipe was first created. It’s a must-visit for food lovers!
What makes Basque cheesecake different from other types of cheesecake?
Basque cheesecake stands out for its crustless base, ultra-creamy interior, and deeply caramelized, almost burnt top. Unlike New York-style cheesecake, it’s intentionally underbaked to create a gooey, custardy center.
Do you offer cooking classes where I can learn to make Basque cheesecake?
Absolutely. Our Authentic Basque Cooking Class in San Sebastian includes a hands-on lesson where you’ll learn to make this world-famous dessert (alongside other regional favorites) with guidance from a local chef.
Update Notice: May 20, 2025
Ready to Taste—and Make—San Sebastian’s Most Famous Dessert?
Join our Authentic Basque Cooking Class in the heart of San Sebastian! Taste local favorites, learn time-honored recipes, and master the art of the iconic burnt Basque cheesecake with expert local chefs.
