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.

19 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 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

  6. 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

  7. 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

  8. 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

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