The Food Lovers' Guide to San Sebastian Cheesecake

San Sebastián cheesecake (sometimes known as Basque or La Viña cheesecake) is the star dessert of Donostia (San Sebastián), the beautiful city in northern Spain celebrated for its rich culinary heritage. A true icon of Basque cuisine, it has become a global phenomenon and can be savoured everywhere from London to Tokyo.

A precise interplay of textures – a melt-in-the-mouth, creamy centre and a toasted, caramelised exterior – gives San Sebastián cheesecake its distinctive flavour. This deceptively simple cake embodies Basque hospitality and creativity. It has enchanted international chefs and food lovers alike, many of whom travel to San Sebastián on a gastronomic pilgrimage to taste the original.

Feeling hungry yet? The good news is that San Sebastián cheesecake is surprisingly easy to make at home – and we’ll show you how at the end of this article.

The origins of today’s beloved Basque cheesecake date back to the 1990s and La Viña restaurant, a family-run tapas and pintxo (bite-sized tapas) bar in the Old Town of San Sebastián. Founded in 1959, its reputation soared when second-generation chef Santi Rivera took the reins. Like all great chefs, he spent hours experimenting in the kitchen and is credited with creating the now world-famous Basque cheesecake: a version without a biscuit base, baked at a high temperature to achieve a caramelised exterior while remaining silky inside. It’s little wonder the dessert was crowned ‘Dessert of the Year’ by The New York Times.

What makes gazta tarta (cheesecake in the Basque language) so special? Perhaps it’s what it lacks.

Basque cheesecake has no biscuit or pastry base – its golden, slightly scorched exterior forms its own delicate crust. It’s lighter than most cheesecakes and served unadorned, without toppings or sauces, allowing its velvety centre to take the spotlight. Enjoyed at room temperature, it’s perfect at any time of day – not just after a meal. Across Spain, bakeries sell slices of Basque cheesecake to go, ready to be enjoyed on the street or at home.

No visit to Donostia is complete without immersing yourself in its legendary food culture, and the best place to begin is its traditional pintxo bars.

Bar-hopping here is an art form. Meander through the narrow lanes of the Old Town, hopping from one lively bar to the next, sampling small, exquisite bites balanced on slices of bread. Locals stand shoulder to shoulder, chatting over glasses of txakoli (a crisp, local white wine served in small ceramic cups) or Rioja. Each stop offers something new – seafood, croquettes, melt-in-the-mouth jamón, or local cheeses drizzled with honey. The night unfolds leisurely, filled with laughter, flavour and unpretentious Basque charm.

And, of course, San Sebastián cheesecake is part of this tradition. Make sure you leave room for this sweet culinary gift to the world.

La Viña is the holy grail of San Sebastián cheesecake – the restaurant where it all began. For food lovers, it’s a must-visit. Start with classic pintxos such as the legendary cheese and anchovy canutillo (a cornet-shaped pastry) or scrambled eggs with wild mushrooms, and finish with a slice of the original San Sebastián cheesecake.

Queues are common, but if you’re here solely for the cheesecake, you can order a whole one in advance and take it back to your hotel for an indulgent treat.

• 31 de Agosto Kalea, 3, 20003 Donostia, Gipuzkoa
• Open Tue-Sun 11am-3pm and 7:30pm-10:30pm

Our gastronomic tour of San Sebastián continues at the ever-busy Bar Sport. Known for its delicious pintxos – from sea urchin cream served in its shell to grilled foie gras – this spot also serves one of the city’s best cheesecakes, rivalled only by La Viña’s. They don’t take reservations, so join the lively local crowd, order a glass of wine and enjoy an unforgettable Basque experience.

• Fermin Calbeton Kalea, 10, 20003 Donostia, Gipuzkoa
• Open Sun 11am-11pm; Mon-Tue and Thu-Fri 9am-11pm; Sat 10am-11:30pm

The joy of San Sebastián cheesecake isn’t confined to the Old Town. Across the River Urumea, Bar Desy is a local favourite. Visitors come for its famous txuleta (matured beef) burger and expertly prepared pintxos, but for those with a sweet tooth, the standout is its Basque cheesecake, known for its creamy, almost molten centre. Prefer beer to wine? Bar Desy also boasts an impressive craft beer selection.

• Ronda Kalea, 4, Local 4, 20001 Donostia-San Sebastián, Gipuzkoa
• Open Mon-Sat 6pm-10pm

Opened in 1995 in the heart of the city, Bar Antonio is a must-visit that perfectly captures San Sebastián’s bar culture: quality ingredients prepared with care. Its tortilla de patatas (potato omelette) is legendary, but adventurous diners might try prawn ravioli in Martini sauce or crispy oxtail.

When it comes to dessert, Bar Antonio takes San Sebastián cheesecake to the next level. Alongside the classic version (served with ice cream), they offer a pistachio-flavoured twist. The bar is so beloved that the owners have opened a second venue just steps from La Concha beach.

• Bergara Kalea, 3, 20005 Donostia, Gipuzkoa
• Open Mon-Sat 9am-11pm

Planning a walk up Mount Urgull to admire the panoramic views of La Concha Bay? You’ll need to fuel up first. Known for its breakfast, brunch and specialty coffee, Maiatza is also celebrated for its San Sebastián cheesecake. Alongside the classic, you’ll find inventive flavours such as dulce de leche, Oreo and pistachio, plus a gluten-free option. Order to take away and enjoy a picnic-style moment at the summit.

• San Bizente Kalea, 7, 20003 Donostia, Gipuzkoa
• Open Mon-Fri 8:30am-7pm; Sat 8:30am-8pm; Sun 9am-8pm

Counting down the days until your next visit to San Sebastián? Dreaming of that creamy, caramelised perfection? The good news is that making your own San Sebastián cheesecake at home is delightfully simple.

You’ll only need a few basic ingredients: cream cheese, double cream, sugar, eggs and a touch of flour.

Ingredients:

• 1 kg cream cheese
• ½ litre whipping cream
• 1 tbsp flour
• 7 eggs
• 400 g white sugar

Preparation:

1. Preheat the oven to 200°C (top and bottom heat, no fan). Line a springform tin with baking paper, letting it hang over the edges.
2. Beat the cream cheese until smooth, then add the sugar and mix well.
3. Add the eggs one at a time, beating gently after each addition. Stir in the flour, then the cream, mixing until silky smooth.
4. Pour the mixture into the tin and bake on the middle shelf for 40 minutes for a soft, creamy centre, or 50 minutes for a firmer cake. If it browns too quickly, cover with foil.
5. Once baked, switch off the oven and leave the cake to cool inside with the door ajar for 4–5 hours.

San Sebastián cheesecake has evolved from the signature dessert of a humble bar into a global icon that continues to enchant dessert lovers everywhere. Whether you recreate it at home or enjoy it at its birthplace, it’s a sweet slice of Basque identity.

After exploring the Old Town’s pintxo bars or soaking in the views from the Torreón restaurant at the Mercure San Sebastián Monte Igueldo, this creamy masterpiece is the perfect finale to your Basque adventure.

On egin! Bon appétit!