The Tarta de Queso La Viña, also known as La Viña Cheesecake or Basque Cheesecake, is a crustless, custardy cheesecake with a deeply caramelized exterior.
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It was created in 1990 by Santiago Rivera at La Viña, a small restaurant in the Basque Country, Spain.
This Tarta de Queso La Viña recipe is incredibly easy to make, requiring just six ingredients and a simple method. Unlike traditional cheesecakes, it doesn't require a water bath.
Instead, it's baked at a high temperature in a springform pan, creating a beautifully caramelized top while keeping the center lusciously creamy. The flavor is perfectly balanced-sweet, tangy, and rich, with a hint of bitterness from the caramelization.
Ingredients You'll Need
- Eggs: Provide structure, richness, and a custard-like texture.
- Granulated Sugar: Sweetens the cheesecake and helps with caramelization.
- Cream Cheese: The base ingredient that gives the cheesecake its creamy, tangy flavor. Make sure to use full-fat and do not use cream cheese spread, whipped or low-fat cream cheese, or Neufchâtel.
- All-Purpose Flour: Helps stabilize the batter and gives the cheesecake a slightly firmer texture. It can be substituted with cornstarch.
- Heavy Cream: Adds richness and a silky consistency.
- Vanilla Extract: Enhances the flavor.
See the recipe card for quantities.
How to Make Tarta de Queso La Viña
Note: Full instructions are provided in the recipe card below.
- Preheat oven to 425°F (220°C). Spray two 16-by-12-inch parchment sheets with cold water, crumple, then flatten. Overlap them to form a 16-inch square and press into a 9-inch springform pan. Trim excess parchment, leaving 1 inch overhang.
- In a 14-cup food processor, blend eggs, sugar, and vanilla for 1 minute. Add cream cheese and flour, pulse 8-10 times, then process until smooth (about 2 minutes). Slowly stream in heavy cream while processing (30 seconds).
- Pour batter into the pan and place on a rimmed baking sheet. Bake for 45-55 minutes until the top is browned, the edges set, and the center reaches 155°F (68°C) (it will still jiggle). Cool on a wire rack for 2 hours.
- Remove the pan's side, gently peel back the parchment, and slice using a hot, dry knife. Serve slightly warm or at room temperature.
Hint: Don't worry if the center looks undercooked-it will set as it cools.
Storage, Make Ahead, & Freezing
Storage: Store the basque cheesecake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 1-2 hours before serving for the best texture.
Make-Ahead: This basque cheesecake can be made a day in advance and refrigerated. The flavors deepen, making it even better the next day!
Freezing: Wrap the cooled cheesecake tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Camila's Tips & Variations
- Alternative Mixing Methods - If you don't have a 14-cup food processor, use a large, deep bowl with an immersion blender or process the cream cheese mixture in batches.
- Avoid Substitutions - Do not use cream cheese spread, whipped or low-fat cream cheese, or Neufchâtel, as they affect texture.
- Room Temperature Ingredients - Make sure all ingredients are at 65-70°F (18-21°C) before mixing for even baking.
- Oven Accuracy - Use an oven thermometer to confirm the temperature is 425°F (218°C) before baking.
- Prevent Overcooking - Use a thermometer in step 3 to check when the cheesecake's center reaches 155°F (68°C).
- Don't Overmix - Over-processing can incorporate too much air, causing cracks.
- Bake on a Rimmed Sheet - Helps catch any potential spills.
- Let It Cool Completely - The la viña cheesecake sets as it cools, so be patient!
- For Clean Slices - Dip a sharp knife in hot water, wipe it dry, and cut.
- Chocolate La Viña Cheesecake - Add 250g of slightly cooled melted dark chocolate to the batter. Use a large, deep bowl with an immersion blender or process in batches to blend well and prevent overflow.
- Citrus Twist - Mix in 1 tablespoon of lemon, lime, or orange zest for a fresh flavor boost.
- Caramel Drizzle - Top with homemade caramel or salted caramel sauce.
- Espresso Infused - Dissolve 4 tablespoons of instant espresso into the heavy cream for a rich coffee kick.
Frequently Asked Questions
What makes La Viña cheesecake different from other cheesecakes?
La Viña cheesecake has a burnt, caramelized top, a creamy, custard-like center, and no crust, making it unique from traditional cheesecakes.
How jiggly should the cheesecake be when I take it out of the oven?
The edges should be set, but the center should still be very jiggly. It will firm up as it cools.
Why is my basque cheesecake too runny in the center?
The center should be very jiggly when removed from the oven. If it's too liquid after cooling, make sure your oven is at 425°F (218°C), and the center reaches 155°F (68°C) before removing.
The story behind Basque burnt cheesecake
This article explores the origins of the famous Basque cheesecake, created by Santiago Rivera at La Viña in San Sebastián. It dives into the cultural and culinary background of the dessert, how it became popular globally, and why its simplicity and burnt top make it so unique.
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Recipe
Tarta de Queso de La Viña
Equipment
- Dry Measuring Cups & Spoons
- 9-inch Springform Pans
Ingredients
- 7 large eggs , room temperature
- 400 grams (14 oz) granulated white sugar
- 1021 grams (36 oz) full-fat cream cheese, softened
- 35 grams (1¼ oz) all-purpose flour
- 240 ml (8 oz/ 1 cup) heavy cream, room temperature
- 1 tablespoon pure vanilla extract
Instructions
- Prepare the Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C).
- Lightly spray or sprinkle two 16-by-12-inch pieces of parchment paper with cold water. Crumple each piece into a ball, then gently flatten them out.
- Slightly overlap the parchment pieces to form a 16-inch square, then press them into a 9-inch springform pan, covering the bottom and sides.
- Fold any overhanging parchment outward over the pan's edge. Use scissors or kitchen shears to trim the excess parchment, leaving about 1 inch extending past the edge.
- Make the Batter: In a large (14-cup) food processor, combine the eggs, sugar, and vanilla extract. Process for 1 minute until the mixture is frothy and pale yellow.
- Add the cream cheese and flour, then pulse 8 to 10 times until the cream cheese breaks into large, even pieces. Scrape down the bowl, then process for about 2 minutes until completely smooth, scraping down the sides as needed.
- With the processor running, slowly stream in the heavy cream until fully incorporated, about 30 seconds. The processor bowl will be very full.
- Bake the Cheesecake: Pour the batter into the prepared pan and place it on a rimmed baking sheet. Bake for 45 to 55 minutes, or until the top is deeply browned, the edges are set, and the center registers 155°F (68°C).
- The center will still be very jiggly. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 2 hours.
- Cool and Serve: Once cooled, remove the springform pan's side. Gently peel the parchment away from the cheesecake until it lies flush against the counter.
- To slice, dip a sharp knife in hot water, wipe it dry, and cut, repeating after each slice. Serve slightly warm (after 2 hours of cooling) or at room temperature.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
