The La Viña Cheesecake Recipe

It may seem unbelievable that one of the world’s favorite pintxos is a simple slice of cheesecake.  La Viña produces an army of cakes each day to feed the troops that march through their Old Town bar.  And no one leaves dissatisfied. By popular demand, here you have the recipe of the famous tarta de queso, which many of you fell in love with the first time on the Mimo San Sebastián Pintxo Tasting Tour.

Come visit us at Mimo San Sebastián for more special bites.

 


Puede que parezca increíble que uno de los pintxos favoritos del mundo entero sea una simple porción de tarta de queso. La Viña produce un ejército de tartas todos los días para alimentar a las tropas que marchan por su bar de la Parte Vieja. Y nadie se va insatisfecho.

Por demanda popular, y porque muchos os habéis enamorado de esta delicia tras el Tour de DEgustación de Pintxos en Mimo San Sebastián, aquí os dejamos la receta de la famosa tarta de queso de La Viña.

Visítanos en Mimo San Sebastián para más mordiscos especiales.

Ingredientes:

  • 1kg queso crema
  • 7 huevos medianos
  • 400g azúcar
  • 1 cucharada harina
  • 500g nata

Preparación:

  1. Calentamos el horno a 200ºC.
  2. Rompemos los huevos en un bol y batimos bien. En un bol más grande mezclamos, con una cuchara de madera, los huevos batidos con el queso crema.
  3. Añadimos todos los demás ingredientes en el siguiente orden: empezando por el azúcar, después la nata y terminamos con la harina. Mezclamos bien todos los ingredientes con la cuchara de madera hasta que estén bien integrados.
  4. Pasamos la mezcla a una máquina amasadora para crear una consistencia suave.
  5. Cubrimos un molde desmontable de 23cm de diámetro con papel de horno dejando que sobresalgan unos 7-8 cm por los lados del molde, ya que la masa subirá en el horneado. Se recomienda utilizar tijeras.
  6. Vertemos la mezcla en el molde y lo colocamos en la mitad de una bandeja de horno para, a continuación, meterlo en el horno. Horneamos durante 30-40 minutos.
  7. Sacamos la tarta del horno y cortamos el papel sobrante. Dejamos enfriar unos minutos antes de sacar del molde, y dejamos asentar 30 minutos antes de cortar y servir.

¡Disfruta de ese delicioso bocado cremoso!

25 comments

  1. I’ve always wanted this recipe since visiting San Sebastián.
    What type of cream is used? Single cream or double?
    Thank you
    Jacqueline

    Reply

  2. Oops, the oven temperature is 220C or 428F.

    I’ve made this recipe many times but reduced it to 6 large eggs. Now that I see your recipe calls for medium, so it makes sense.

    Reply

  3. I’ve looked at multiple recipes for this cheesecake. Are you certain that the baking temp is 220 F or did you mean Celsius?

    Reply

  4. hello,
    just a question to the recepipe Tarta de Queso- which type of kind of cheese is possible to use?
    I have been eating it many many times in La Vina, and this the best cheese cake ever!
    Thanks,
    Marcy

    Reply

  5. Hi. I just made this and it has come out with a texture more like soufflé than cheesecake – any advice? I was at La Vina last week so I know exactly what I’m shooting for!

    Reply

  6. Hi there. I tried this recipe and my cake didn’t set in time in contrast to it over browning. Any tips?

    Reply

    1. Did you cook at 200 C or 200 F? Make sure it’s at 200 C!
      And the cake traditionally ends up browner than a New York cheesecake…did you snap a picture to see?
      Also, it doesn’t seem set when you pull it out of the oven but then it is perfect upon cooling!

      Reply

  7. Maybe it’s because I used a combi oven so the temperature got too hot? I also used low protein flour. It got abit grainy. Should I use a steam bath? I used whipping cream as we can’t get double cream over here

    Reply

    1. Doubtful it was the flour that caused your issue; most definitely a temperature issue with the eggs setting at the wrong speed. Can you turn off the steam setting, and just do dry convection? Whipping cream should be fine, too.

      Reply

  8. Hi, quick question – Does this recipe exist in ounces/cups? and the type is super small, I can’t see how much cream to use, the fraction part isn’t printing easily.

    The conversion says 35 Oz. Cream cheese – wow, that’s a lot! Just want to make sure it’s correct. Should I use extra heavy whipped cream or regular? We don’t have your lovely cream in the USA. 🙁 Maybe at Wholefoods…

    Reply

    1. It calls for a 1/2 liter of whipped cream, and regular will do just fine. And yes, it’s a LOT of cream cheese 🙂

      Reply

  9. Hi, you wrote 55 minutes for baking time top of the recipe. But in the recipe text wrote “bake 30-40 minutes”. Which one is correct? ? Thanks

    Reply

    1. Hi, Fatma-
      Actually, the time at the top is total time to prepare the recipe, not baking time.
      The recipe text is correct.
      Thanks and enjoy!

      Reply

  10. I’ve tried leaving the cake in for 40 minutes. However the inside of the cake is too cooked. It is suppose to be creamy in the centre. So I tried at 20 minutes the inside was perfect. However the top of the cake did not burn at all. Any advice?

    Reply

  11. Hi, i follow the recipe but the cheesecake doesn’t look creamy inside. it so cakey like a normal cheesecake. Any idea what happen to my cake? is it over bake?

    Reply

    1. Yes, try to bake it for less time. It should be very jiggly when you pull it out. And make sure your oven is at the correct temperature!

      Reply

  12. hi , my cake is not rising like the way i saw in the youtube it become puff little only … i tried every thing

    do you have any idea why ?

    thank you

    Reply

    1. Hi, Rana-
      The important part is the browning on the top, don’t worry if it doesn’t rise a ton, that just means that you didn’t incorporate as much air as others do. We don’t think it will affect the deliciousness of the cake. If you prefer a rise, use a balloon whisk to mix your ingredients.

      Reply

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