Had this when I was about 14 yrs old...I'm 73 now. Could not even find out what the name of this cheesecake was, let alone get a recipe. I went to many bakeries and they acted like I must be nuts. Since having this way back then I have never enjoyed another type of cheesecake...and I'm from New York! When I saw this, I knew my quest was over. Going to have my son, the chef make it for us soon. It's the best dessert I have ever tasted! Thank you soo much for posting this!

Finally something I can burn and not fill bad about it

I ate this10 years ago at La Vina in San Sebastian, and this is 100% authentic. Do not trust any other recipes that claim to be La Vina cheesecake. Whenever I make this, people RAVE over it... definitely my most requested dessert. Everyone says "It's so light!!!".... that's the crazy thing about this recipe. I have often played with the heavy cream, replacing with half and half or half cream half 2% or whole milk. It's always amazing.

Btw peeps, if any of you own an air fryer then this recipe works wonders in an air fryer too. Same recipe, same process and you bake it at 180 degrees for 25-30 minutes depending on how burnt you'd prefer your cheesecake. Try it guys and you can thank me later 😉

I made this cake and it was amazing. One of my friends said it was the best cake he had EVER had in his life! Thank you for sharing this recipe.

Uncluttered and burnt and still wonderful as an artist statue .. Of the best recipes that I have seen, I have to try it soon😍

Made this and i gotta say, best recipe and cheesecake ive ever had and so easy. Thank you for sharing this recipe!

I made the cheesecake. I didnt think I liked it as much as the recipe right on the Philadelphia cream cheese box. The texture wasn't how I like my cheesecake. BUT...the next day, after being refrigerated overnight...I let it come to room temperature and...I CHANGED MY MIND! Creamy delicious. I will make it again for sure.

I made this last night. Just had a slice. Then another. Then a bit more! My goodness, as fascinating as life has been I feel complete! Thank-you, thank-you, thank-you, THANK-YOU for the recipe! The salted caramel balance! Wow! I also want you to know that I teach culinary at a high school in Canada and show many of your videos to my classes. There is a corner in our country where hundreds of young people make your crepes, your doughnuts , and have heard your advice on many and diverse things culinary. Your channel is much appreciated! Cheers!

Thank you Helen. This brings back some great memories at La Vina. You also have a really great channel with very practical tips! Please keep on putting up great videos!

To avoid flour lumps (not that you had them) you need to pour flour in the cream and not the opposite because you always put a less dense ingredient into a denser one. Thanks for the recipe!

I have been wanting to make this for awhile and chose YOUR recipe because they have always been both foolproof....and delicious....thank you so much

Excellent recipe! It's so easy too. Thank you for sharing :) Everyone said the cheesecake was the best they ever had.

Thank you so much for your kind sharing and instructions. Can’t wait to try it since we have nothing to do at home now.

This looks too good to not try! Thanks for sharing this unique recipe-I've never seen this kind of cheesecake before!

We were in San Sebastian in Sept and went to the La Vina Bar in San Sebastian, twice for this cheesecake and have made it since returning. My husband's birthday is coming up and I'll make it for him, since he loves it. This video is so helpful with great tips. I'm very thankful. I now use plastic wrap to keep the ingredients in the mixing bowl and not all over you. Can't wait to have it again.

Looks amazing! I'll certainly have a go at making this

WOWWWWW!!! Great job!! This looks AMAZING!!!!

This is sooo good! Thank you for this recipe, it’s perfect ❤

The technique of mixing flour + cream, prior to incorporating them into the cream cheese mix is a winner! ❤ ✨

I made this cheesecake tonight and thanks to the tips in this video it turned out really well! I'll definitely be making this again 😊

Tried this and it turns out nice! Everybody loves it 💕

My wife and I went to San Sebastian in June and we had the pleasure of eating the cheese cake at La Vina bar. The cheese cake was delicious. I ordered 1 piece for my wife and I to share, little did I know but they give you 2 slices with each order, we couldn't finish it.

I tried it, taste great. Thank you.

Muchas gracias dama!

Magnífico ❤

God bless you, Helen Rennie!

great video! I've been to La Viña for this cake some years ago, and since then I make this cake often too :) love it!

Thank you so much for this recipe! I've made it a couple of times and it always came out DELICIOUS! Does anyone know how I can adapt this to make a chocolate version?

really good cake. I tried and it's magnificent, all the family members loved it .

I thought the earl gray chiffon cake was the best thing that I had ever made as far as a dessert. And she attracted me to it because I don’t like cake either. But then I came across this cheesecake! And although it didn’t look appealing it was out of this world! So now the question is which one do I make. They are equally as good. This cheesecake is so much lighter. I’d like to cheesecake a lot but I didn’t like how dense it was. This one’s solves that problem

lovely accent and sweet description, totally subscribed ❤❤❤❤❤

Thank you so much for this recipe..i love cheesecake but dont like the crust on bottom so this is perfect

I really want to thank you, this is the best cheesecake I make in my life, I am very grateful to you, I made it a lot with your help Thank you Thank you🥰

This look amazing. Do you use top and bottom heat oven? Thank you for the response

Fabulous instructions. My Mother Inlaw made this it was amazing. I want to give it a try very soon.

Wow! A very delicious cheesecake. I also make cheesecake. This recipe is the best! !! Thank you. With love from Japan :)

Usually for 1kg if cheese I use 1 cup of sugar. The sweetness just nice, not overwhelming

Yours came out gorgeous!👍🏾

This is starting to get traction in my home country. First, thank you for posting this, and second, I apologize for any second-rate versions that will inevitably arise. You do it right.

The recipe is no secret. Even the restaurant has a video with it! But I agree its really good!

Amazing💕

I love this recipe witch is very similar to our gateau basque

Love this cheesecake 🤩🎂🎂🎂😋

The most successful recepie .l made it it is wonderful,thank you.

Thx u it was amazing

it was successful and yummy thank to u ✌🏻❤️✌🏻❤️✌🏻

According to original recipe (La Viña web page), bake it 40 minutes at 210. And soak the paper first and squeeze it for better adjustment at pan.

What is the settings of oven ?? top or bottom heater or both with fan ? what is it ? I think that is the most important part when you bake sansebastian..

Terrific video -- thank you !!!

a tip, the oven paper should be wet and wrung out so you can mold it easier ;)

Yes...use those fingers...keeping it real!! Great recipe😊

Yuuum, i will try it..thank you. But What about eating the black color in the top? ..it's so dangerous,right?

Oven heat up and down, or down and fan, or just down?

Well made cake twice..... both times it took 1.5 hours to cook.... i cooked at 425 temp correct for 1 hour then turn down to 350 to finish baking or top would be burnt.... the center stays together in a whole beautiful sheet, but the outside cracks and splits away from the center. The taste and texture was very good just like she says. ANY IDEAS????????????

I notice there isn't a lot of flour in the burnt basque cheesecake recipes, but I know it's necessary for the proper structure. My question is: is there a gluten-free alternative for the all-purpose flour? I have celiac disease and while a lot of people can get away with using a gluten-free all-purpose flour, I have to avoid ALL grains. What about 2 T coconut flour? 1/4 cup almond meal? Lupini flour? Thanks!

I will try it later..

I know it's an old post... but I can also see you answer to posts, so I decided to ask you a question. First: thankyou thankyou thankyou I made it and it came out wonderful! And the question is "If I were to cook smaller cakes (say 3 and 5 inches) how would I deal with the cooking time and temperature? You're the best, [ and I suspect that the European DNA has something to do about it.] Greetings from Florence, Italy.

You open the oven up and down ?

Thank you so much for this recipe and so well explained. I have never had this cheesecake from the restaurant or any cheesecake like this. I would very much like to make it. wondering, with no added flavorings and many eggs does it have an undertone of eggy flavor? or do you just the fresh creamy cheese flavor after chilling the next day? Thank you!

Why do you need the parchment paper to be at least 3 inches taller than your pan? No vanilla?

At la Vina they leave them outside. At least in spring time

Oh I forgot to add...I baked it for 52 minutes and it was perfect. I also chose to add 1 t. Pure vanilla extract. I think for my oven, 60 minutes would have been too long.

❤ yummy

Can I use whipping cream instead of heavy cream?

I tried to get the recipe via the link above....it does not connect. Can you please update the link?

Do you think this recipe would work if I reduce the amount of sugar?

Does it work if I half the recipe? I didn’t get the gooey centre :(

😐 I liked the video before watching it. Can’t help it, I love her!

Good

I heard La Vila Restaurant put out a DVD with the recipe

Can you reduce recipe and get the same result in a smaller pan. Is there a formula to work out the cooking time and temp change? Also, have you tried using any sugar substitutes? Could you use confectioners/icing sugar, in a pinch? Would it make it even lighter or fluffier?

Nice one Helen! Do you recommend adding a little salt and vanilla to bring out more flavor or is this recipe leaving them out by design?

The link to the original blog post in the video description now leads to a redirect site that, among other things, redirects to phishing sites. It would be good to remove that link.

I made this today. My housemate saw the temperature on the oven, knocked on my door and asked, “hey, did you want the oven to be that hot?” Then started lecturing me on the right temperatures to make a ricotta cheesecake... It’s out of the oven now and it looks gorgeous!

How about for 6inch mold?

Hi Helen, I was just wondering if I can bake in a 7” pan with half of the recipe? Will the temperature n time be the same as a 9”cake?

I don’t know how I got here, but you bet your ass I’m going to make this

Shout out to Santiago Rivera who created it in 1990!

What burned the cheesecake was not the oven heat. It was the major shade thrown at 00:20

I always stop by la vina for dessert when I San Sebastián for tapas . I'll make sure to drop a post and let you know how this recipe came out !

I dont need to visit la vina in san sebastian to discover this cheesecake. Haha.. It is that good. When the whole world is talking about it, that's big.

It was the very Restaurante La Viña who gives to their costumers a CD with the recipe of the cake.

When you don’t use a bain Marie all cheesecakes will soufflé. That the since behind the food. As for burning it, well that’s to taste or for some ones taste.

Hi Helen! I have a gluten allergy, so was wondering if there is anything I can substitute the flour with?

Can make it marble?

Hi. May I know how long can I store the cake in freezer and refrigerator please? Thank you

0:20 uuuh shots fired 😂

Hi, I tired this recipe. But my cake didn't rise much and it has a very cakey texture. It's not smooth and creamy. Am I doing anything wrong?

Is the baking temperature of 425ºF for a fan oven ?

what is the temperature and how long it takes if i bake using microwave oven?

Can i use use sugar substitue for this recipe Or at lest have of the amount of the sugar ?? B/c I am in low sugar diet 😊 If yes is the amount of the other ingredints needs To reduced or correct it compare to the less sugar amount or the substitue one ??

Great recipe. I tried it. It was delish...but i didnt get the creamy center.. it was slight over burnt (bitter) after 44 mins. It wasn't as jiggly, and it didnt sink much. Maybe cos the center was not soft n and creamy. Tasted like baked cheese cake still...:) sweetness was just nice. Not too sweet. Will try it again and watch it closer. I left it out to cool in the pan (for a few hours) but noticed that the cake was 'sweating' when i popped open the spring foam pan. and inside of the cake was also 'wet n sweaty' feel. It was more of a cakey texture. Any idea why?

Hello. May I know why is my cake not puffy? I followed the recipe but my cheesecake is not puffy after one hour. And the center is not creamy. Why is that? Thankyou

What temperature should i use for fan oven please and how long should i bake it for? Thank you

Wow thanks for sharing:) are you using fan or only down and up heat? Does the fan effect the baking time much? Hope you can help me;)

San sebastian chesecake is te most delicius.

دمار للصحة

What brand of heavy cream u using?

I have been many many times in San Sebastián but I didn't try this! I'll make it at home (I live in Gijón, Principalty of Asturias, I dare you to remake "Arroz con leche requemado" or "Fabada" they are staples!)