Burnt Cheesecake from La Viña Bar in San Sebastian 

Had this when I was about 14 yrs old...I'm 73 now. Could not even find out what the name of this cheesecake was, let alone get a recipe. I went to many bakeries and they acted like I must be nuts. Since having this way back then I have never enjoyed another type of cheesecake...and I'm from New York! When I saw this, I knew my quest was over. Going to have my son, the chef make it for us soon. It's the best dessert I have ever tasted! Thank you soo much for posting this!

Finally something I can burn and not fill bad about it

I made this cake and it was amazing. One of my friends said it was the best cake he had EVER had in his life! Thank you for sharing this recipe.

I made the cheesecake. I didnt think I liked it as much as the recipe right on the Philadelphia cream cheese box. The texture wasn't how I like my cheesecake. BUT...the next day, after being refrigerated overnight...I let it come to room temperature and...I CHANGED MY MIND! Creamy delicious. I will make it again for sure.

To avoid flour lumps (not that you had them) you need to pour flour in the cream and not the opposite because you always put a less dense ingredient into a denser one. Thanks for the recipe!

Btw peeps, if any of you own an air fryer then this recipe works wonders in an air fryer too. Same recipe, same process and you bake it at 180 degrees for 25-30 minutes depending on how burnt you'd prefer your cheesecake. Try it guys and you can thank me later 😉

Uncluttered and burnt and still wonderful as an artist statue .. Of the best recipes that I have seen, I have to try it soon😍

Excellent recipe! It's so easy too. Thank you for sharing :) Everyone said the cheesecake was the best they ever had.

Made this and i gotta say, best recipe and cheesecake ive ever had and so easy. Thank you for sharing this recipe!

I have been wanting to make this for awhile and chose YOUR recipe because they have always been both foolproof....and delicious....thank you so much

I made this last night. Just had a slice. Then another. Then a bit more! My goodness, as fascinating as life has been I feel complete! Thank-you, thank-you, thank-you, THANK-YOU for the recipe! The salted caramel balance! Wow! I also want you to know that I teach culinary at a high school in Canada and show many of your videos to my classes. There is a corner in our country where hundreds of young people make your crepes, your doughnuts , and have heard your advice on many and diverse things culinary. Your channel is much appreciated! Cheers!

This looks too good to not try! Thanks for sharing this unique recipe-I've never seen this kind of cheesecake before!

Thank you so much for your kind sharing and instructions. Can’t wait to try it since we have nothing to do at home now.

Looks amazing! I'll certainly have a go at making this

This is sooo good! Thank you for this recipe, it’s perfect ❤

Thank you Helen. This brings back some great memories at La Vina. You also have a really great channel with very practical tips! Please keep on putting up great videos!

WOWWWWW!!! Great job!! This looks AMAZING!!!!

My wife and I went to San Sebastian in June and we had the pleasure of eating the cheese cake at La Vina bar. The cheese cake was delicious. I ordered 1 piece for my wife and I to share, little did I know but they give you 2 slices with each order, we couldn't finish it.

The technique of mixing flour + cream, prior to incorporating them into the cream cheese mix is a winner! ❤ ✨

Tried this and it turns out nice! Everybody loves it 💕

We were in San Sebastian in Sept and went to the La Vina Bar in San Sebastian, twice for this cheesecake and have made it since returning. My husband's birthday is coming up and I'll make it for him, since he loves it. This video is so helpful with great tips. I'm very thankful. I now use plastic wrap to keep the ingredients in the mixing bowl and not all over you. Can't wait to have it again.

I tried it, taste great. Thank you.

I ate this10 years ago at La Vina in San Sebastian, and this is 100% authentic. Do not trust any other recipes that claim to be La Vina cheesecake. Whenever I make this, people RAVE over it... definitely my most requested dessert. Everyone says "It's so light!!!".... that's the crazy thing about this recipe. I have often played with the heavy cream, replacing with half and half or half cream half 2% or whole milk. It's always amazing.

Thank you so much for this recipe..i love cheesecake but dont like the crust on bottom so this is perfect

Thank you so much for this recipe! I've made it a couple of times and it always came out DELICIOUS! Does anyone know how I can adapt this to make a chocolate version?

great video! I've been to La Viña for this cake some years ago, and since then I make this cake often too :) love it!

This look amazing. Do you use top and bottom heat oven? Thank you for the response

I made this cheesecake tonight and thanks to the tips in this video it turned out really well! I'll definitely be making this again 😊

really good cake. I tried and it's magnificent, all the family members loved it .

Muchas gracias dama!

I really want to thank you, this is the best cheesecake I make in my life, I am very grateful to you, I made it a lot with your help Thank you Thank you🥰

lovely accent and sweet description, totally subscribed ❤❤❤❤❤

God bless you, Helen Rennie!

I thought the earl gray chiffon cake was the best thing that I had ever made as far as a dessert. And she attracted me to it because I don’t like cake either. But then I came across this cheesecake! And although it didn’t look appealing it was out of this world! So now the question is which one do I make. They are equally as good. This cheesecake is so much lighter. I’d like to cheesecake a lot but I didn’t like how dense it was. This one’s solves that problem

Magnífico ❤

Love this cheesecake 🤩🎂🎂🎂😋

Wow! A very delicious cheesecake. I also make cheesecake. This recipe is the best! !! Thank you. With love from Japan :)

Thx u it was amazing

This is starting to get traction in my home country. First, thank you for posting this, and second, I apologize for any second-rate versions that will inevitably arise. You do it right.

Amazing💕

The recipe is no secret. Even the restaurant has a video with it! But I agree its really good!

a tip, the oven paper should be wet and wrung out so you can mold it easier ;)

Usually for 1kg if cheese I use 1 cup of sugar. The sweetness just nice, not overwhelming

it was successful and yummy thank to u ✌🏻❤️✌🏻❤️✌🏻

Yuuum, i will try it..thank you. But What about eating the black color in the top? ..it's so dangerous,right?

I love this recipe witch is very similar to our gateau basque

Yes...use those fingers...keeping it real!! Great recipe😊

Fabulous instructions. My Mother Inlaw made this it was amazing. I want to give it a try very soon.

Yours came out gorgeous!👍🏾

You open the oven up and down ?

I made this today. My housemate saw the temperature on the oven, knocked on my door and asked, “hey, did you want the oven to be that hot?” Then started lecturing me on the right temperatures to make a ricotta cheesecake... It’s out of the oven now and it looks gorgeous!

What is the settings of oven ?? top or bottom heater or both with fan ? what is it ? I think that is the most important part when you bake sansebastian..

Terrific video -- thank you !!!

I will try it later..

I heard La Vila Restaurant put out a DVD with the recipe

😐 I liked the video before watching it. Can’t help it, I love her!

❤ yummy

Oven heat up and down, or down and fan, or just down?

The most successful recepie .l made it it is wonderful,thank you.

According to original recipe (La Viña web page), bake it 40 minutes at 210. And soak the paper first and squeeze it for better adjustment at pan.

I don’t know how I got here, but you bet your ass I’m going to make this

I know it's an old post... but I can also see you answer to posts, so I decided to ask you a question. First: thankyou thankyou thankyou I made it and it came out wonderful! And the question is "If I were to cook smaller cakes (say 3 and 5 inches) how would I deal with the cooking time and temperature? You're the best, [ and I suspect that the European DNA has something to do about it.] Greetings from Florence, Italy.

0:20 uuuh shots fired 😂

Thank you so much for this recipe and so well explained. I have never had this cheesecake from the restaurant or any cheesecake like this. I would very much like to make it. wondering, with no added flavorings and many eggs does it have an undertone of eggy flavor? or do you just the fresh creamy cheese flavor after chilling the next day? Thank you!

Why do you need the parchment paper to be at least 3 inches taller than your pan? No vanilla?

Good

Can I use whipping cream instead of heavy cream?

I notice there isn't a lot of flour in the burnt basque cheesecake recipes, but I know it's necessary for the proper structure. My question is: is there a gluten-free alternative for the all-purpose flour? I have celiac disease and while a lot of people can get away with using a gluten-free all-purpose flour, I have to avoid ALL grains. What about 2 T coconut flour? 1/4 cup almond meal? Lupini flour? Thanks!

Can you reduce recipe and get the same result in a smaller pan. Is there a formula to work out the cooking time and temp change? Also, have you tried using any sugar substitutes? Could you use confectioners/icing sugar, in a pinch? Would it make it even lighter or fluffier?

Does it work if I half the recipe? I didn’t get the gooey centre :(

Shout out to Santiago Rivera who created it in 1990!

Well made cake twice..... both times it took 1.5 hours to cook.... i cooked at 425 temp correct for 1 hour then turn down to 350 to finish baking or top would be burnt.... the center stays together in a whole beautiful sheet, but the outside cracks and splits away from the center. The taste and texture was very good just like she says. ANY IDEAS????????????

At la Vina they leave them outside. At least in spring time

Oh I forgot to add...I baked it for 52 minutes and it was perfect. I also chose to add 1 t. Pure vanilla extract. I think for my oven, 60 minutes would have been too long.

Nice one Helen! Do you recommend adding a little salt and vanilla to bring out more flavor or is this recipe leaving them out by design?

I tried to get the recipe via the link above....it does not connect. Can you please update the link?

What burned the cheesecake was not the oven heat. It was the major shade thrown at 00:20

Do you think this recipe would work if I reduce the amount of sugar?

I dont need to visit la vina in san sebastian to discover this cheesecake. Haha.. It is that good. When the whole world is talking about it, that's big.

Hi Helen, I was just wondering if I can bake in a 7” pan with half of the recipe? Will the temperature n time be the same as a 9”cake?

How about for 6inch mold?

It was the very Restaurante La Viña who gives to their costumers a CD with the recipe of the cake.

I always stop by la vina for dessert when I San Sebastián for tapas . I'll make sure to drop a post and let you know how this recipe came out !

Hi Helen! I have a gluten allergy, so was wondering if there is anything I can substitute the flour with?

what is the temperature and how long it takes if i bake using microwave oven?

Can make it marble?

When you don’t use a bain Marie all cheesecakes will soufflé. That the since behind the food. As for burning it, well that’s to taste or for some ones taste.

Wow thanks for sharing:) are you using fan or only down and up heat? Does the fan effect the baking time much? Hope you can help me;)

Is the baking temperature of 425ºF for a fan oven ?

The link to the original blog post in the video description now leads to a redirect site that, among other things, redirects to phishing sites. It would be good to remove that link.

Can the sugar being substituted with condensed milk?

Hi. May I know how long can I store the cake in freezer and refrigerator please? Thank you

Can i use use sugar substitue for this recipe Or at lest have of the amount of the sugar ?? B/c I am in low sugar diet 😊 If yes is the amount of the other ingredints needs To reduced or correct it compare to the less sugar amount or the substitue one ??

What brand of heavy cream u using?

🙏🏻💯👌🏻

Hi, I tired this recipe. But my cake didn't rise much and it has a very cakey texture. It's not smooth and creamy. Am I doing anything wrong?

Hello. May I know why is my cake not puffy? I followed the recipe but my cheesecake is not puffy after one hour. And the center is not creamy. Why is that? Thankyou

San sebastian chesecake is te most delicius.

I have been many many times in San Sebastián but I didn't try this! I'll make it at home (I live in Gijón, Principalty of Asturias, I dare you to remake "Arroz con leche requemado" or "Fabada" they are staples!)

if i use skyr ipo philadephia is it gonna work?