5 Ingredients or Fewer

La Viña Basque Cheesecake

January  4, 2022
2 Ratings
Photo by George Philips
  • Prep time 15 minutes
  • Cook time 34 minutes
  • Serves 10
Author Notes

This is hands down the best cheesecake I've ever had. Every person I've served it to has fallen in love with it and I hope you will too! I had it for the first time when I was in San Sebastian. It was a life-changing experience - after never having anything but New York style cheesecake, with the occasional mascarpone cheesecake, I had no idea there could be more, texturally and flavor wise. I set out to recreate that recipe when I got home. This is closely modeled on several recipes that I've seen online. But the part no one seems to get right is the cook time - it's fast! You want it to be gooey and custardy in the middle and like a lightly set cake by the edge. —George Philips

What You'll Need
  • 7 medium eggs, or 6 large eggs
  • 1000 grams cream cheese
  • 400 grams sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon flour
  • 500 milliliters heavy cream
  1. Bring all ingredients to room temperature - I use a stock pot filled with hot water to speed this up
  2. Preheat oven to 400 degrees F
  3. Butter then line a 9 inch springform pan with parchment paper. Aim for about a 2-3" overhang
  4. In a mixer with a paddle attachment, mix the cream cheese and eggs.
  5. Add the sugar and vanilla and continue to mix until well incorparated.
  6. Add the heavy cream and mix until homogenous
  7. Add the flour and mix for 10 seconds
  8. Bake at 400 for 30-35 minutes, then crank the broiler to brown the top for 2-3 minutes.
  9. Remove from oven. Let cool to room temperature. Refrigerate overnight. Take it out 6 hours before serving to let it come to room temperature.

See what other Food52ers are saying.

  • Sego
  • George Philips
    George Philips

2 Reviews

Sego January 30, 2023
Problem w recipe, it doesn't list cream as an ingredient but refers to cream in the instructions. Please correct, looking forward to trying it out
George P. February 3, 2023
Hi Sego, I apologize. I had published it a while ago, then tried to edit it and lost everything, and then re-did it too quickly. The recipe calls for 500 ml of heavy cream. In the US it's sold in pints that are 473 ml and that will work fine too, if you don't want to waste most of an extra container of heavy cream.