The origins of the San Sebastián cheesecake: why it’s so popular, where it was created, and the best places to try it

The San Sebastián cheesecake, also known as the Basque burnt cheesecake, was created in the 1990s at La Viña restaurant in San Sebastián, Spain. It is characterised by its caramelised burnt exterior, creamy centre and the absence of a biscuit base. From a small family restaurant in the Basque Country, it has become one of the most popular desserts in the world.

What is the San Sebastián cheesecake?

The San Sebastián cheesecake is, without a doubt, my favourite dessert. I discovered it for the first time in Spain (in Málaga and Seville) and fell in love with it immediately — to the point that I now look for it everywhere! Even in Vienna, where I live, it has become quite popular and can be found in several cafés. Among the most famous spots are Vitavien and Café Truth, where I’ve tried both. But to be honest, my favourite is still the one from Seven North, which has a unique creaminess and flavour that’s truly unmatched.

While scrolling through social media, I learned that this cheesecake is also hugely popular in Turkey, where it seems to have become an iconic dessert, featured on café menus everywhere. But the real question is: where was the famous San Sebastián cheesecake actually born?🧀✨

The two most famous cheesecakes in Vienna: Vitavien and Café Truth
Seven North restaurant in Vienna
La Tarta de la Madre de Cris, tasted in Seville

Where was the San Sebastián cheesecake invented?

The famous San Sebastián cheesecake originated in the heart of Parte Vieja in San Sebastián, at the restaurant La Viña. Founded in 1959 by brothers Eladio and Antonio Rivera and their wives, Carmen and Conchi, La Viña is a family-run establishment where this culinary delight was born.

In the 1990s, Santiago Rivera, Eladio’s son and the current owner of the restaurant, decided to expand the dessert menu. After months of experimentation and refinement, he created a unique cheesecake characterised by its caramelised exterior and creamy centre. What sets this cheesecake apart is its high-temperature baking method, which gives the surface its “burnt” appearance and distinctive flavour, while keeping the interior soft and velvety. Unlike the classic cheesecake, it also lacks a biscuit base.

Santiago’s dedication to perfecting the recipe led to the creation of a dessert that, initially served only to local patrons, quickly gained international fame. Today, the San Sebastián cheesecake is celebrated worldwide, with numerous chefs offering their own interpretations.

My experience at La Viña: is it worth the visit?

My experience at La Viña exceeded all expectations — and then some. After trying countless San Sebastián cheesecakes in Spain and beyond, I can confidently say that the original version served here is by far the best. Every bite is a perfect balance of sweetness, creaminess, and the slight caramelised flavour from its “burnt” surface.


But La Viña isn’t just about cheesecake — their savoury menu also deserves a special mention. Of all the dishes I tried, the cod stole my heart. Expertly prepared, it had the perfect texture and an incredible flavour. It’s a dish that alone makes the trip worthwhile and has stayed with me ever since.

If you’re planning a visit to San Sebastián, La Viña is an absolute must — not only to taste the world’s most famous cheesecake but also to experience authentic Basque cuisine that celebrates simple, genuine flavours. You can find the video I made about my experience at La Viña here. 🙂

Frequently asked questions about the San Sebastián cheesecake (FAQ)

Where was the San Sebastián cheesecake invented? It was invented at La Viña restaurant in San Sebastián, in the Basque Country, Spain, by Santiago Rivera in the 1990s.

What makes the San Sebastián cheesecake different from a classic cheesecake? It is baked at a very high temperature, which gives it a caramelised burnt exterior and an extremely creamy, almost liquid centre. It also has no biscuit base.

Why is it called “burnt” cheesecake? Because of its dark, caramelised surface, which is the result of baking at a very high temperature. The “burnt” exterior is intentional and is what gives it its distinctive flavour.

Where can I try the original San Sebastián cheesecake? The original is at La Viña in San Sebastián. For those visiting Vienna, good options include Vitavien, Café Truth and Seven North.

Why is the San Sebastián cheesecake so popular in Turkey? It spread rapidly through social media and quickly became a staple in Turkish cafés, where it is now considered an iconic dessert.

 

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