Dish📝 About This Recipe
Originating from the legendary La Viña bar in San Sebastián, Spain, this iconic dessert has captured the hearts of foodies worldwide. Unlike its New York cousin, this cheesecake defies tradition with its intentionally scorched, caramelized exterior and a center so creamy it almost flows like molten silk. It is a rustic masterpiece that celebrates the beauty of imperfection, requiring no crust and offering a sophisticated balance of smoky char and sweet, velvety cheese.
🥗 Ingredients
The Cheese Base
- 1000 grams Full-fat cream cheese (must be at room temperature; Philadelphia brand is traditional)
- 400 grams Granulated white sugar (superfine sugar also works well)
- 7 pieces Large eggs (at room temperature)
The Liquid & Binding
- 500 milliliters Heavy cream (minimum 35% fat content)
- 1 tablespoon All-purpose flour (sifted to avoid lumps)
- 1/2 teaspoon Fine sea salt (to balance the sweetness)
- 1 teaspoon Vanilla extract (optional, though not in the original, it adds depth)
👨🍳 Instructions
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1
Preheat your oven to 210°C (410°F). For this cake, a high temperature is crucial to achieve the dark, 'burnt' top while keeping the inside creamy.
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2
Prepare a 10-inch (24-26cm) springform pan. Cut two large sheets of parchment paper. Dampen them slightly with water, crumble them up, and then flatten them out—this makes the paper easier to mold into the pan.
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3
Line the pan with the parchment paper, ensuring the sheets overlap and extend at least 2-3 inches above the rim of the pan. The cake will rise significantly like a souffle before settling.
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4
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature cream cheese and sugar together. Beat on medium-low speed until the mixture is completely smooth and the sugar has mostly dissolved.
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5
Add the eggs one at a time, incorporating each fully before adding the next. Mixing at a low speed prevents too much air from entering the batter, which keeps the texture dense and creamy rather than airy.
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6
In a separate small bowl, whisk the flour and salt into a small portion of the heavy cream until a smooth paste forms. This prevents flour clumps in your final batter.
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7
Slowly pour the remaining heavy cream and the flour mixture into the main batter while mixing on low speed. Add the vanilla extract if using.
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8
Once the batter is silky and uniform, give it one final scrape with a spatula to ensure no cream cheese pockets remain at the bottom.
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9
Pour the batter into the prepared pan. Tap the pan firmly on the counter a few times to release any large air bubbles.
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10
Place the pan on the middle rack of the oven. Bake for 45 to 50 minutes. The top should be deeply browned—almost black in spots—but the cake should still have a very pronounced jiggle in the center when moved.
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11
Remove from the oven. The cake will be puffed up high. Let it cool completely in the pan at room temperature. As it cools, it will fall and create the characteristic rustic, sunken look.
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12
Once at room temperature, transfer to the fridge for at least 4-6 hours, though overnight is best for the flavors to develop and the texture to set perfectly.
💡 Chef's Tips
Always use room temperature ingredients to ensure a lump-free, velvety batter. Do not be afraid of the 'burnt' top; that caramelization is exactly what provides the unique flavor profile. Use high-quality heavy cream with high fat content for the most luxurious mouthfeel. If the top isn't browning enough by the 40-minute mark, turn on the broiler for the last 2-3 minutes, but watch it like a hawk. To get clean slices, use a sharp knife dipped in hot water and wiped dry between every single cut.
🍽️ Serving Suggestions
Serve at room temperature to appreciate the full creaminess of the center. Pair with a glass of Pedro Ximénez sherry or a sweet Spanish dessert wine. A small pile of fresh raspberries or blackberries provides a tart contrast to the rich cheese. In San Sebastián, it is often served plain, but a glass of cold milk or a strong espresso is a classic accompaniment. Avoid fruit coulis or heavy toppings; the beauty of this cake is its simplicity.