I Made The REAL Basque Cheesecake Like They Do In Spain

Adam Witt
Adam Witt
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Published 2024-05-16
Burnt Basque cheesecake aka torta de queijo from La Viña in San Sebastian, Spain is a life-altering dessert. It’s burnt, jiggly and creamy on the inside as opposed to the firm, pale, crusted version of cheesecake that you might find in New York City. I was just in San Sebastian, Spain where I had the pleasure of trying basque cheesecake from the place where it was invented called La Viña. From what I've seen on the internet only a few people make this dessert the way it was served to me in Spain, so we're going to make it the right way. I hope you dig! 🤘🏼Adam

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STUFF I USE…
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INGREDIENTS:
40oz Cream Cheese (5 packs, 1000g), room temperature
1 cup Manchego Cheese, grated
1 1/2 cups Sugar
5 whole eggs, 2 yolks
1 tsp Kosher Salt
2 cups Heavy Cream
1 tbsp All Purpose Flour

TECHNIQUE:
1. Preheat your oven to 475F (246c).
2. In the bowl of a stand mixer with the paddle attachment, cream together the cream cheese, Manchego cheese, sugar and salt on low for 2 minutes. Push the mixture down the sides of the bowl.
3. One by one, add the eggs and yolks waiting to add the next until each is stirred into the mixture fully.
4. Add the cream and continue stirring on low for 2 more minutes. Add the flour and mix one minute more.
5. Spray a 9-inch springform pan with cooking spray then crinkle two sheets of parchment paper. Layer in the parchment paper so it covers the pan spraying between each layer than the top.
6. Pour the cheesecake into the prepared springform pan then set it on a sheet tray.
7. Bake the cheesecake for 30-40 minutes, until it jiggles like gentle waves.
8. Remove the cheesecake and let it cool until you can hold it with bare hands. Transfer it to the fridge and chill for 6-8 hours, better yet overnight.
9. Two hours before serving, remove the cheesecake from the fridge to allow it to come to room temperature. Slice two skinny pieces per serving and serve with coffee or Sherry.
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TIMESTAMPS…
(0:00) A Trip to San Sebastian aka Donostia
(1:13) Notes on Ingredients
(2:30) Prepping the Pan
(3:30) Making the Batter
(4:39) Baking the Cheesecake
(6:27) Resting and Serving
(7:39) Taste Test
(9:44) Final Thoughts
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#Dessert #Cheesecake #BasqueCheeseCake #BasqueFood #BurntCheesecake #SpanishFood #SanSebastian #Food #Cooking

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All Comments (21)
  • @seandalt
    This looks aggressively delicious
  • @kacperbierzynski5809
    One tip I would add while making cheesecake it’s best practice to stop and scrape the sides of the bowl 2 times when adding the eggs and one time when adding the cream, this just makes sure that the mixture stuck on the sides gets fully incorporated with the new ingredients and the batter is extra smooth
  • @PaulyJaureguy
    I'm Basque. Thank you for bringing my family's history to life through food. ❤
  • @tony_25or6to4
    The one you had in the morning was made yesterday. That's why it was denser and drier.
  • @KapteinFruit
    I can almost taste it through the camera. Especially with the Sherry wine on top. Oh my god I want to try this!
  • @faigee3493
    Ooo YUM !. When I was in Maui this past April, I picked up a beautiful dessert wine at maui wines . Which I never miss visiting when I'm there. It's called Lehua raspberry dessert wine. DDelicious . I haven't cracked it open yet. I think this will be a great way to try it!
  • @johnscanlan9335
    I've been making Burnt Basque Cheesecake for a few years now. I use my own homemade Ricotta cheese instead of cream cheese. It's really delicious!
  • @jelsner5077
    This looks so good! I will definitely give it a go
  • @hugosaurus
    Great recipe. Some of the more touristy restaurants out in San Sebastian serve cheesecakes that are a bit too eggy and the texture is almost scrambled, presumably from overcooking - make sure you go to a proper bakery to get the good stuff! Your method definitely seems like the right way to nail the texture.
  • @bilias2410
    nice recipe bro, definitely i will try this ''version" , i use to eat basque cheesecake with a spoon of good honey on top and a sprinkle of cinnamon, its awesome, you should try this!
  • @cvillalta
    I haven't been to San Sebastian but what i've heard is that the cheesecake from La Viña is kind of overrated, they say there are better ones in the city. Yours looks amazing tho, as a Spaniard i approve
  • @devinguy
    I've wanted to make one of these for like a year. Good tips in this one!
  • @death2pc
    Top flight to the max! Most appreciated!!
  • @BluDawg
    Dude ! That’s the cheesecake I’ve been dreaming of , thank you sooo much for the tutorial, I will make this 😋