‘The New York Times’ elevates the Basque cheesecake

Journalist Kim Severson has included it in her list of gastronomic trends for this 2021


Monday, January 18, 2021, 10:00

The New York Times has raised to the altars the traditional Basque cheese cake. In this 2021, it has been selected as ‘flavor of the year’, fantastic news for the gastronomy of the Basque Country, which is thus recognized by one of the great publications internationally.

“Chefs from New York and San Francisco have dedicated themselves to perfecting this cheesecake; whose flavor can be perfect for any birthday cake or shortbread cookies of 2021 “, writes Kim Severson in the pages of The New York Times.

One of the most famous is the one prepared in the Donostia restaurant La Viña, whose fame transcends the borders of Gipuzkoa.

How to make La Viña cheesecake


1 kg of cream cheese (Philadelphia type)

7 eggs

400 gr of sugar

1 tablespoon of flour

1/5 liter of cream


1. Preheat the oven to 220ºC and line a 22 cm mold with moistened baking paper.

2. In a bowl, beat and mix all the ingredients. Starting with the eggs and the sugar, followed by the cheese, the cream and the tablespoon of flour. Pour into the mold and bake at 210ºC for 40 minutes.

3. We remove the cake from the oven and let it cool, it should be somewhat shaky, to maintain the creaminess. After standing for a couple of hours it will be ready to taste.


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