This luxurious San Sebastian cheesecake is a true masterpiece, boasting a deeply caramelized top with a custard-like center that melts in your mouth. Unlike traditional cheesecakes, this Basque-style dessert requires no crust and is baked at high heat to achieve a signature burnt surface while maintaining an incredibly smooth and creamy interior. With just a handful of simple ingredients, this cheesecake delivers an exquisite balance of richness and sweetness, making it an elegant yet effortless treat for any occasion.
Ingredient Breakdown
At the heart of this cheesecake is cream cheese, which provides a luscious, velvety base, complemented by heavy cream to enhance its silky texture. Sugar is incorporated to balance the richness, while vanilla extract adds a delicate aromatic depth. Eggs play a crucial role in binding the batter, ensuring a firm yet delicate consistency that sets perfectly after baking. A small amount of all-purpose flour is whisked with the cream to create a stable yet airy structure, preventing excessive sinking while keeping the cheesecake light. A pinch of salt ties everything together, subtly enhancing the sweetness and bringing out the caramelized notes in the final bake. With these thoughtfully chosen ingredients, this cheesecake achieves the perfect blend of creamy, airy, and slightly dense textures that make each bite unforgettable.
Step-by-Step Preparation Guide
Preparing the Baking Tin
Properly greasing and lining the tin to ensure easy removal.
Why the parchment paper should extend beyond the edges for structural support.
Mixing the Batter to Perfection
How to incorporate the ingredients without overmixing or trapping excess air.
Ensuring a lump-free, smooth batter for an even texture.
Achieving the Perfect Bake
Why baking at a high temperature creates a golden, caramelized surface.
How to recognize the right doneness—set edges with a soft, jiggly center.
Cooling and Setting for the Best Texture
The importance of letting the cheesecake cool gradually to prevent cracks.
Why refrigeration overnight enhances the creaminess and flavor.
Recipe Tips & Frequently Asked Questions
Using room-temperature ingredients
Ensures a uniform, silky batter.
Avoiding overmixing
Prevents excess air bubbles and a grainy texture.
Letting the cheesecake cool at room temperature
Avoids cracks and ensures the best consistency.
Why does San Sebastian cheesecake have a burnt top?
The high temperature caramelizes the surface, creating its signature look and deep flavor.
Do I need a water bath for this cheesecake?
No, the high heat method eliminates the need for one.
What to Serve With This Recipe
Best toppings: a dusting of powdered sugar, a drizzle of honey, or fresh berries.
Pairing with espresso, sweet dessert wine, or a classic Spanish sherry.
Serving alongside whipped cream or vanilla ice cream for extra decadence.
Enjoying as a standalone treat or with a light fruit compote.
A stunning, creamy, and caramelized cheesecake that is simple to make yet impressive in both flavor and presentation. Whether served as a showstopping dessert or a refined sweet treat, this San Sebastian cheesecake is guaranteed to delight with its irresistibly smooth texture and rich, toasty notes.
Ingredients
800g (28 oz.) cream cheese, softened to room temperature
400g (14 oz.) heavy cream, at room temperature
200g (7 oz.) sugar
5 medium eggs, at room temperature
30g (1 oz.) all-purpose flour
2 teaspoons vanilla extract
1 pinch of salt
Instructions
Preheat the oven to 410°F (210°C) using convection heat. Lightly grease an 8-inch springform baking tin and line it with parchment paper. Cut a round piece for the base and a long strip for the sides, ensuring the paper extends beyond the edges of the tin, as the cheesecake will rise significantly during baking. Set aside.
In a large mixing bowl, combine the softened cream cheese, sugar, and salt. Use a whisk or rubber spatula to blend the ingredients until smooth, ensuring the mixture remains free of excess air bubbles. Add the eggs one at a time, stirring well after each addition until fully incorporated.
In a separate small bowl, whisk the flour with a portion of the heavy cream and the vanilla extract until smooth. Pour this mixture into the large bowl along with the remaining heavy cream, stirring gently to create a well-combined batter.
Transfer the batter into the prepared baking tin, gently shaking the tin to release any trapped air bubbles. If necessary, use a kitchen torch to remove any surface bubbles. Position the tin in the center of the preheated oven and bake for approximately 35 minutes. The edges should be set and slightly caramelized, while the center should retain a soft jiggle when the tin is gently tapped.
Once baked, remove the cheesecake from the oven and carefully run a sharp knife around the edges to separate it from the parchment paper. Allow it to cool completely in the baking tin before transferring it to the refrigerator to set overnight. For best results, serve chilled.
San Sebastian Cheesecake Recipe
Ingredients
- 800 g 28 oz. cream cheese, softened to room temperature
- 400 g 14 oz. heavy cream, at room temperature
- 200 g 7 oz. sugar
- 5 medium eggs at room temperature
- 30 g 1 oz. all-purpose flour
- 2 teaspoons vanilla extract
- 1 pinch of salt
Instructions
- Preheat the oven to 410°F (210°C) using convection heat. Lightly grease an 8-inch springform baking tin and line it with parchment paper. Cut a round piece for the base and a long strip for the sides, ensuring the paper extends beyond the edges of the tin, as the cheesecake will rise significantly during baking. Set aside.
- In a large mixing bowl, combine the softened cream cheese, sugar, and salt. Use a whisk or rubber spatula to blend the ingredients until smooth, ensuring the mixture remains free of excess air bubbles. Add the eggs one at a time, stirring well after each addition until fully incorporated.
- In a separate small bowl, whisk the flour with a portion of the heavy cream and the vanilla extract until smooth. Pour this mixture into the large bowl along with the remaining heavy cream, stirring gently to create a well-combined batter.
- Transfer the batter into the prepared baking tin, gently shaking the tin to release any trapped air bubbles. If necessary, use a kitchen torch to remove any surface bubbles. Position the tin in the center of the preheated oven and bake for approximately 35 minutes. The edges should be set and slightly caramelized, while the center should retain a soft jiggle when the tin is gently tapped.
- Once baked, remove the cheesecake from the oven and carefully run a sharp knife around the edges to separate it from the parchment paper. Allow it to cool completely in the baking tin before transferring it to the refrigerator to set overnight. For best results, serve chilled.
