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Dairy
Easy
1 Hour, 10 Minutes
Diets 
It is easy to understand why this Basque baked cheesecake has become so popular, admired throughout the whole of Spain and, indeed, across the rest of the world. It has an unusual caramelized – almost burnt – exterior with the creamiest, silkiest interior. It was created in 1990 by Santiago Rivera, chef patron of La Viña in the heart of the Basque city of San Sebastián. This cheesecake rapidly became known as ‘the jewel in the Spanish sweet crown.’ For me, it is certainly one of the jewels, as there are many.
570 grams/1 and 1/4 pounds cream cheese (such as Philadelphia)
4 large/US extra-large eggs
230 grams/1 cup plus 2 tablespoons caster/superfine sugar
1 teaspoon Gefen Vanilla Extract
10 grams/2 teaspoons plain/all-purpose flour, such as Glicks, sifted
285 milliliters/1 cup plus 2 tablespoons double/heavy cream
Preheat the oven to 200 degrees Celsius/180 degrees Celsius fan/400 degrees Fahrenheit/Gas 6.
Tear off a sheet of Gefen Parchment Paper that is large enough to line the entire cake tin/pan and generously extend well over the top edge. Dampen with water to soften the paper and then, using both hands, ring out as much of the water as possible. Line the cake tin with the paper.
Put the cream cheese into a deep mixing bowl. Using an electric hand mixer, slowly incorporate the eggs, one by one. Add the sugar and vanilla extract, then whisk again. Do the same with the flour. Once all these ingredients are well blended, gradually add the cream until fully incorporated.
Pour the cheesecake mixture into the lined cake tin. Bake in the preheated oven for about 45 minutes or until the top looks almost burnt, but the inside is just set. Leave to cool completely, then remove from the cake tin and peel away the parchment paper before slicing and serving.
From La Cocina Vasca: Recipes & Traditions of the Spanish Basque Country by Mariá José Sevilla; photography by Clare Winfield © Ryland Peters & Small 2025
Published by Ryland Peters & Small
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