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. Baked at a high temperature for a rustic, cracked look and deep flavor, this crustless cheesecake is incredibly simple yet elegant. Its slightly burnt surface balances the sweetness perfectly, making it a standout treat for any occasion.

ingredients

this Recipe

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

cream cheesesugarheavy creamlarge eggscornstarch (or all-purpose flour)vanilla extractsalt

directions

Preheat your oven to 400°F (205°C). Line a 9-inch springform pan with parchment paper, allowing the paper to rise above the pan edges.

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

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

Pour in the heavy cream, vanilla extract, and salt, and mix until fully combined.

Sift in the cornstarch and stir until smooth and lump-free.

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

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

Let the cheesecake cool to room temperature in the pan, then chill for at least 4 hours or overnight.

Remove from pan, peel away parchment, and slice to serve.

Servings and timing

This recipe yields 8-10 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 note.

Infuse with espresso or cocoa powder for depth.

Top with whipped cream or berries for contrast.

Use a touch of almond extract for a nutty aroma.

Replace part of the cream with sour cream for tanginess.

storage/reheating

Store San Sebastian Cheesecake in the refrigerator for up to 5 days.Keep it covered to maintain freshness and prevent drying.Do not freeze, as the texture may change dramatically.Best served chilled or at room temperature.

FAQs

Why is it called San Sebastian Cheesecake?

It originated in San Sebastian, Spain, and is known for its signature burnt top and creamy center.

Do I need a water bath?

No, this cheesecake is intentionally baked at a high heat without a water bath to create its unique texture and appearance.

Why is the top dark?

That’s intentional—the caramelized top adds flavor and character.

Can I use a different pan size?

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

What if I don’t have cornstarch?

All-purpose flour works as a substitute.

Is it supposed to crack?

Yes, cracking and uneven edges are part of the charm of this rustic cheesecake.

Can I serve it warm?

It’s best chilled, but you can serve it at room temperature for a softer texture.

Is it overly sweet?

No, it has a balanced sweetness with a hint of savory from the cream cheese.

Can I add a crust?

Traditionally it’s crustless, but you can add one if desired.

Can I make it in advance?

Yes, it tastes even better after resting overnight in the fridge.

Conclusion

San Sebastian Cheesecake is an effortlessly stunning dessert with a bold look and luscious texture. Its simple ingredients and striking results make it a must-try for cheesecake lovers and home bakers alike. Serve it chilled, and let the rich, creamy, slightly burnt flavor speak for itself.

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