There are as many cheesecake recipes as there are preferences for it. Some are baked, while others are made using a cold method. Some have a biscuit base, while others do without it. Topped with delicious jams or left plain. Some are dense and set, while others are fluffy and moist, melting in your mouth.
The possibilities are so endless that it's hard to decide on one. However, many dessert lovers are clear about it, for them, the best cake in Spain is at La Viña, in the old part of San Sebastián. Open since 1959, anchored in one of the streets of the iconic and charismatic Old Town of the city, La Viña is a bar appreciated for its traditional gastronomic offerings with classics of Basque cuisine, which for the past 10 years has earned fame for one of its desserts: the cheesecake.
The restaurant La Viña, in the Old Town of San Sebastian
A fame that has crossed borders, reaching Japan and passing through Turkey, where a surprising number of establishments have wanted to imitate its recipe. Upon entering the premises, on a wooden shelf as an extension of the counter, you can see the freshly baked cakes displayed like trophies. Their aroma and color already captivate you from the moment you walk through the door. Few leave unsatisfied after visiting.
The commotion over this cake is due to many reasons, all of them the result of hard and long work as told by the owner of the bar, Santiago Rivera, son and nephew of the first owners of the bar. The cake has been served for 28 years, but it was 10 years ago when, aided by the internet, it burst into the numerous rankings of the most famous cheesecakes in our country, Rivera confesses. “It all started with trials, after gathering various ideas from books I had read. Trying different cheeses, sugar levels, and other ingredients until finding the original recipe.”
Its fame has crossed borders, reaching Japan and even Turkey, where a surprising number of establishments have wanted to imitate its recipe
First, they got excited about two cakes, the number kept increasing, and the counter kept filling up. Every detail matters, toasted on the outside, soft and creamy on the inside, the cake, weighing around four pounds, has achieved its success in part by dispensing with the cookie and butter base that other versions opt for. “Pastry chefs do it very well, but in restaurant pastry, the cookie base usually doesn't add anything special. If used, you'll find lumps, but if you do without it, the cake will be much creamier and softer, and it will be more enjoyable,” confesses the owner of La Viña.
Your cake, in particular, is made with five ingredients, and although the recipe is accessible to everyone, the secret lies in its preparation. “The chef's touch or the oven always play a role - they are responsible for the creaminess that characterizes it. We cannot expect that by following the recipe it will always turn out the same, it's a utopia,” says Rivera.
Santiago Rivera with the cheesecake from La Viña restaurant
Still, the creator of the cake, as a curiosity, points out that depending on where this cake is made, the result can vary, both in terms of its preparation and preservation. “If you are in Seville at 38 degrees, you can't leave it out, you have to put it in the fridge, but remember to take it out in time so that it doesn't become too dense,” he advises. In a single day, they can sell more than 20 units, and the constant coming and going of customers leaves the shelves empty by the end of the day. That's why the restaurant decided to offer a service by order to ensure that no one misses out on this treat.
The whole cake costs 45 euros (8-10 people) and half a cake costs 25 (4-5 people). The passions aroused by this dessert have traveled to many corners of the world. In Turkey, the cake is highly popular. We have received news that in Istanbul and the rest of the country they imitate the cake, and even from Japan they brought us the cake to taste and give our verdict. We have also received calls from Korea, and there is even an Arab sheikh in Dubai who has shown interest," confesses Rivera.
The whole cake costs 45€ (8-10 people) and half, 25€ (4-5 people)
Social media is also witnessing the rise of lovers of this dessert, which has been dubbed as #SanSebastiancheesecake. Numerous individuals and establishments have emulated the cake. In Istanbul, this bakery has adopted the cake and turned it into their flagship dish. Their Instagram account pays continuous tribute to it.
Although the cake shines with its own light inside and outside the neighborhood of San Sebastian, the owner of La Viña does not hesitate to show off other pintxos that are served in the bar and that have earned him his fame among locals and visitors, such as his omelettes or his cheese and anchovy roll, which won an award a few years ago.
“The cake has made the restaurant known, but it's not just about what people taste, but also about daring to try the rest of the dishes, and everything helps,” proudly emphasizes Rivera. For those who don't have a visit to San Sebastián in mind soon, in Comer, we reveal its original recipe so that you can try to imitate it. Will you be able to make it just as good?"
Recipe
The cheesecake from La Viña
The cheesecake served on the plate
Ingredients
> 1 kg of cream cheese (Philadelphia style)
> 7 eggs
> 400g of sugar
> 1 tablespoon of flour
> 1/5 liter of cream
Elaboration
1. Preheat the oven to 220ºC and line a 22 cm mold with dampened parchment paper.
2. In a bowl, beat and mix all the ingredients. Starting with the eggs and sugar, followed by the cheese, cream, and a tablespoon of flour. Pour into the mold and bake at 210ºC for 40 minutes.
3. We take the pie out of the oven and let it cool, it should be slightly wobbly to maintain its creaminess. After resting for a couple of hours, it will be ready to taste.
La Viña
ADDRESS
3 31 de Agosto Kalea, 20003 Donostia, Gipuzkoa
943 42 74 95