San Sebastian Cheesecake

Why You’ll Love This Recipe

San Sebastian Cheesecake, also known as Basque Burnt Cheesecake, is a rich and creamy dessert with a beautifully caramelized top and a custard-like center. Originating from the Basque region of Spain, it’s intentionally baked at a high temperature to create its signature burnt exterior while keeping the inside luscious and smooth. With no crust and minimal ingredients, it’s both rustic and elegant—a perfect choice for cheesecake lovers seeking something unique.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesegranulated sugareggsheavy creamall-purpose flourvanilla extractsalt

directions

Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the edges to overhang.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Gradually add the sugar and continue mixing until fully incorporated.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and salt.

Sift in the flour and mix until smooth.

Add the heavy cream and blend until the batter is silky and well combined.

Pour the batter into the prepared pan and tap gently to remove air bubbles.

Bake for 50-60 minutes, or until the top is deeply golden brown and the center is slightly jiggly.

Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours or overnight for best texture.

Servings and timing

This recipe yields 10-12 slices.Preparation time: 15 minutesBaking time: 50-60 minutesCooling and chilling time: 4-6 hoursTotal time: 5-7 hours

Variations

Add lemon zest for a bright citrus flavor.

Swirl in raspberry puree before baking for a fruity twist.

Use a touch of espresso powder to enhance richness.

Substitute mascarpone for half of the cream cheese for added creaminess.

Top with caramel sauce or fresh berries for extra flair.

storage/reheating

Store San Sebastian Cheesecake covered in the refrigerator for up to 5 days.For longer storage, freeze slices individually for up to 1 month.To serve from frozen, thaw in the refrigerator overnight—avoid microwaving to preserve texture.

FAQs

What makes San Sebastian Cheesecake different?

Its high baking temperature gives it a burnt top and a custardy interior, unlike traditional cheesecakes.

Can I make this without flour?

Yes, cornstarch or almond flour can be used in small amounts as a substitute.

Why does it crack or puff up?

The high heat causes puffing and occasional cracks—this is part of its rustic charm.

Is it supposed to be jiggly?

Yes, the center should remain slightly jiggly even after baking—it firms up as it cools.

Can I use low-fat cream cheese?

Full-fat is best for texture and flavor, but low-fat can be used with slightly different results.

Do I need a water bath?

No, this cheesecake is baked without a water bath to achieve its signature top.

How do I prevent sticking?

Parchment paper lining ensures easy removal and creates the iconic wrinkled edge.

Can I bake it in a different pan?

Yes, but adjust baking time if using a smaller or larger pan.

Can I make it ahead?

Absolutely—it tastes even better the next day after chilling.

Is it gluten-free?

Use gluten-free flour or cornstarch for a gluten-free version.

Conclusion

San Sebastian Cheesecake is a decadent, no-fuss dessert that impresses with its unique look and indulgent flavor. Its burnt top and creamy center offer a rich contrast that makes every bite unforgettable. Whether served plain or dressed up with toppings, this cheesecake is sure to become a standout in your dessert repertoire.

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