Now this one is a bit subjective, but I'm going to mark it off as done. Back in July 2024, I was on my Northern Spain shadow tour and got to try the "best cheesecake in the world". Says who? Says lots of people - just Google best cheesecake in the world and there is a good chance that La Viña in San Sebastian would pop up. Good article by Conde Nest Traveller on La Viña here.
Since that day, my love affair with Basque cheesecake began and I decided that I would try and master the art of a great Basque Cheesecake. I ask myself, why Jules could you not try and master the art of something a little healthier (failing on the lose the weight gained since starting my new career), but where would the fun be in that? No I wanted to master the art of that orgasm inducing "liquid gold" centre. You can't get that from a carrot dish (depends what you do with the carrot.....).
1st attempt. I didn't want to use 1kg of cream cheese, so cut the recipe back accordingly. Not bad. Probably a little too cooked to get the liquid gold, but taste wise and nice burnt top was a win. I proudly took some down to my Basque Neighbour Ana (i was living in London at the time) and she was suitably impressed. Or just kind. Either way, it wasn't a complete flop, so I could only improve.
2nd attempt was also in London and much like the first, cut down on the recipe, maybe the centre was a little bit softer. On the right track.
My 3rd attempt was with a new oven - and it was feeding friends on my return to Southampton. The pressure was on. I went the full Monty and used 1kg of cream cheese. Just fitted into the cheesecake tin. I was like a mother hen hovering over that oven, giving the tin a little shake, checking the wobble, checking the "burnt-ness." Taste good, soft, good burnt crust. Still missing the elusive liquid gold. The cake disappeared in a matter of seconds and the crowd was suitably impressed.
Attempts 4 and 5 were both using the full recipe and using the same oven. And while I would still like a little more wobble, they were delicious - although one I was distracted 5 minutes and a little too burnt on the top. That would have affected the wobble. And with that, I'm giving myself a tick - they were pretty damn good! So now I have a signature dish that I will cook every time I have to pull out a dessert.
Does this mean no more eating cheesecake at La Viña? No of course not. I've been back there 4 times this year and I've eaten it each time. I love it. My pax love it. I've also tried others, but the one at La Viña will remain on a pedestal and suitable crowned in my humble opinion, "the best cheesecake in the world."
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