Legendary Spanish Traditional Basque Burnt Cheesecake from Donostia-San Sebastián. Authentic Recipe of Tarta de Queso.

Agoralia Recipes Traditional Authentic Dishes

Things to know about Tarta de Queso Recipe

I don’t think there’s any other way to put this, but the best Tarta de Queso in entire Spain would have to be the one from La Viña at Donostia-San Sebastián. Nobody does cheesecake as they do and fortunately, we were able to get a glimpse of the recipe and the step-by-step procedure, and we’re here to share it with you.

Cheesecake in general did not originate in the Basque Country, but this specific one did. La Viña opened somewhat 60 years ago, has been serving this cheesecake for about 30 years, and it’s still around until this very day. Always jampacked with tourists and locals, in line to get their cheesecake fix. There’s something just so special about the Basque Burnt Cheesecake, that it’s hard to compare to other regular cheesecakes. The one from La Viña is recognized by pretty much everyone who likes to travel the world, and it sure is a stop to make when visiting San Sebastián. It’s so popular that everyone is raving about it. It’s like a semi-dense cloud cake, it’s ultra velvety, rich with a hint of tang. When you hear about it, you may think it’s exaggerated. But once you get a bite off it, it will all start to make sense. Just let the cheesecake do the talking, okay? But before anything else, let’s get started and not prolong the agony anymore!

Agoralia Recipes Traditional Authentic Dishes

Legendary Spanish Traditional Basque Burnt Cheesecake from Donostia-San Sebastián. Authentic Recipe of Tarta de Queso.

Local Recipe Name with Local Characters: Tarta de Queso
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— General Atributes of This Recipe:

Prep Time 10 mins
Cook Time 50 mins
Resting Time 45 mins
Total Time 1 hr 45 mins


Servings 12 Servings
Calories / Serving 558 kcal


  • 1000 grams (2.2 lb) Cream Cheese Philadelphia at room temp
  • 5 pcs Egg Large
  • 375 grams (13.23 oz) White Sugar – Regular Sugar – Granulated Sugar
  • 30 grams (1.06 oz) Flour Sifted
  • 480 grams (16.93 oz) Whipping Cream – Heavy Cream



  • Preheat the oven to 400°F/200°C.
  • Make sure that the cream cheese is at room temperature.
  • Grease a 10 in (25cm) springform pan and line with parchment paper, leaving 2-3 inches overhanging the top of the pan.

Basque Burnt Cheesecake or Tarta de Queso de La Viña

  • In a large bowl, using a handheld mixer/wire whisk or a metal spoon (the traditional La Viña way), cream together the cream cheese and sugar until smooth, for about 5-8 minutes.
  • Incorporate the eggs one by one, and stir until fully incorporated.
  • Whisk in the cream. Mix continuously.
  • Add the sifted flour to the mixture and gently fold in.
  • Pour the batter into the pan and bake for 50 minutes or until brown or almost burnt looking on top.
  • The center will still be quite jiggly, but it is then ready. Remove from the oven and cool for about 45 minutes.
  • And voila! You know have just prepared the world-renowned Basque Burnt Cheesecake. Now, slice and serve at room temperature, and don’t forget to enjoy!


This Basque Burnt Cheesecake can be stored in the refrigerator for up to 7 days, and in the freezer for about 3-4 months.

Temperature and cooking time varies oven to oven, so you should keep an eye out for it.


This goes harmoniously with a glass of Pedro Ximénez Sherry wine.

— Specific Atributes of This Recipe:


Calories: 558kcalCarbohydrates: 39gProtein: 7gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 131mgSodium: 273mgPotassium: 152mgFiber: 0.1gSugar: 35gVitamin A: 1709IUVitamin C: 0.2mgCalcium: 108mgIron: 0.3mg
Keyword Spanish Traditional Basque Burnt Cheesecake, Tarta de Queso Recipe
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