A small bar in the Spanish city of San Sebastian may just be home to the World’s Best Cheesecake!!!

We all know that the Basque Country is a gastronomic paradise and San Sebastian is a foodie mecca. Therefore, it’s no surprise that we hear our guests “oooh” and “ahhh” over devilish pintxos and delicious desserts as their journeys take them to the North of Spain.

If you’ve been to San Sebastian, or are dreaming of going, why not try this spectacular, yet simple, cheesecake recipe at home to excite your taste-buds.


Ingredients for La Vina’s Famous Cheesecake Recipe

  • Butter, softened, for greasing tin
  • 7 whole eggs
  • 1kg Philadelphia cream cheese
  • 400g castor sugar
  • 1 tbsp flour
  • 500ml cream


Method for La Vina’s Famous Cheesecake Recipe

  • Preheat the oven to 220C.
  • Lightly grease a 25cm springform tin with butter.
  • Line the bottom and sides of tin with baking paper; allow the paper to come 2-3cm above the edge of the sides.
  • Using a pastry brush, grease the paper with softened butter.
  • Crack the eggs into a bowl and mix well.
  • Using an electric mixer, work cream cheese until smooth.
  • Add the beaten eggs slowly; making sure each egg is incorporated into the cheese before adding more.
  • Pour in sugar, flour and cream.
  • Blend well until smooth.
  • Pour mixture into the lined cake tin.
  • Bake for 50 minutes.
  • Remove from oven and allow to cool completely in the tin before taking out of the tin.


Taste the famous Cheesecake of the Authentic La Viña of San Sebastian on one of our Private Food, Wine and Cultural Tours. Contact us for your personalised itinerary, to include San Sebastian, and you too could be exciting your taste-buds with this creamy delight!

As temperatures are souring this summer,  cool down with a delicious chilled Gazpacho soup. This quick and easy traditional Gazpacho recipe is not only refreshing it’s packed full of vitamins too! Olé!!


INGREDIENTS for Traditional Gazpacho recipe:

75 g stale bread (Spanish loaf, not packaged bread), crusts removed

1 kg ripe tomatoes (see note below ABOUT TOMATOES), peeled and seeded

3 cloves garlic

2 tsp salt and pepper

6 tbsp olive oil

5 tbsp vinegar

about 300 ml water


GARNISH for Traditional Gazpacho recipe:

100 g green peppers, finely chopped

100 g cucumber, peeled and finely chopped

1 small onion, finely chopped

1 small tomato, finely chopped

2 slices bread, toasted and diced like croutons


METHOD for Traditional Gazpacho recipe:

Put the bread to soak in enough water to cover it for around 10 minutes.

Squeeze out the excess water and put the bread in a blender or processor.

Cut the peeled tomatoes into chunks and add to the blender with the garlic, salt and pepper.

Blend until puréed and with the motor running add the oil in a slow stream, followed by the vinegar.  The mixture will thicken and change color as the oil blends in.

Add a little water and transfer to a serving bowl or pitcher. Stir in the water to the desired consistency and chill until serving time.


For the garnish:

Place the chopped peppers, cucumbers, onion, tomato and croutons in individual small bowls or in a divided dish and serve them as accompaniments.

Gazpacho may also be served in glasses or mugs for sipping but without the garnishes.


Note ABOUT TOMATOES: vine-ripened tomatoes are one of Spain’s treats.  If possible, buy the big, beefy ones.  Even if they are slightly green, they will ripen in a few days. Avoid the all-of-a-size and color long-life tomatoes. They’re bred for shipping long distances and don’t have the flavor of the local varieties. Tomatoes can be skinned before making the gazpacho by dipping them in boiling water or try running the blunt edge of a knife across the skin, then pulling it off.  Otherwise, crush the tomatoes, and then sieve them to remove the skin and seeds.


Gazpacho Ingredients

Learn to cook tasty local Spanish dishes with an excellent in situ chef as part of your Private Luxury Food, Wine and Cultural Tour in Spain.  Our  wonderful Spanish Cooking and Wine Tour takes you into the world of Spanish Cuisine, and Spanish Wine, the best way to learn about Spain!

This quick and easy classic Spanish dish is not only finger-lickin’ tasty but can be adapted to suit your tastes.  Not a fan of sherry? Then add white wine instead! Like a bit of spicy? Then add some paprika or chilli!

Pollo al Ajillo – Chicken sautéed with Garlic – A Traditional Spanish Recipe

Pollo al Ajillo - Garlic chicken

Ingredients for Pollo al Ajillo Traditional Spanish Recipe : Makes 12 tapas or 6 main dishes.

  • 900g/2lb chicken wings or a whole chicken cut into bite-sized pieces
  • Salt & pepper
  • 1 head garlic (about 12 cloves)
  • 4 Tablespoons olive oil
  • 1 bay leaf
  • 120ml/4 fl oz dry or medium-dry sherry
  • Chopped parsley

Method for Pollo al Ajillo Traditional Spanish Recipe :

Cut off the wing tips and discard (or save them if you’re making stock).

Divide each wing into two and sprinkle the chicken pieces with salt and pepper.

Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in a deep frying pan or anearthenware casserole.

Add the chicken pieces and garlic to the oil and sauté very slowly.

When the chicken pieces are browned on all sides, add the bay leaf and sherry.

Continue cooking until the liquid is reduced and the chicken begins to sizzle again.

Serve hot garnished with chopped parsley.

If serving as a main meal why not accompany with salad and crusty bread.


Learn to cook tasty local dishes with an excellent in situ chef as part of your Private Luxury Tour.  Our  wonderful Spanish Cooking and Wine Tour takes you into the world of Spanish Cuisine and Spanish Wine  …….. the best way to learn about Spain!

spanish tortilla recipe small

How many times have you visited Spain and sitting in a bar ordered Spanish Omelette/Tortilla  No doubt, like I did years ago, you arrived home eager to prepare this wonderful potato omelette, but once made, it didn´t somehow taste the same – well with this tried and tested recipe it will! Read more


There really is no one recipe for traditional Spanish paella. In the same way pizzas are made with endless combinations of ingredients, paella can be made with various kinds of meats and vegetables. But, just in case you feel like experimenting sometime, we’ve helped you out by leaving an asterisk next to all the essential ingredients you should never leave out. Everything else can be left out or substituted as you wish.

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The simplest things in ife are often the best and this is the secret to making traditional Spanish Alioli. How to pronounce it, well it isn´t very difficult… “Al-ee-ohlee”, the Spanish version as opposed to the French aïoli. So then, how much difference is there between the two? Well, you could say that alioli is the less polite relative of aïoli and we mean that in the nicest possible way, because with its pungent garlic flavour combined with fruity extra-virgin olive oil, it’s not for the faint-hearted.

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Ingredients for Basque Chicken – typical Spanish recipe:

8 Chicken joints to include all parts of the chicken or Joint a 1.70 kg chicken yourself into 8 pieces

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Ingredients for traditional Spanish Recipe- Asparagus & Romesco Sauce (4 servings) Read more

Sauteed Asparagus with Romesco Sauce Traditional Spanish Recipe

24 green asparagus

sea salt

For the traditional Spanish romesco sauce

40 gr of toasted hazelnuts

40 gr of toasted almonds Read more

Ingredients to make Traditional  Spanish Quince Alioli:

400g Stewed Quince or Quince Paste (Dulce de Membrillo in Spanish shops or Delicatessens)

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