San Sebastian Cheesecake: The Burnt Basque Dessert Worth Obsessing Over 🍰🔥
If you crave a cheesecake experience that’s anything but ordinary, it’s time to discover San Sebastian Cheesecake—sometimes known as San Sebastián cheesecake or simply burnt Basque cheesecake. Hailing from the culinary hotspot of San Sebastián, Spain 🇪🇸, this crowd-pleasing dessert is gaining fame for its signature charred top, lusciously creamy center, and a charming, rustic look that welcomes imperfections.
What Sets San Sebastian Cheesecake Apart? 🤔
Forget the fussy crusts, water baths, and worries about cracks. This is a cheesecake that breaks the rules—and that’s its greatest strength! Instead of a neat, cookie-cutter appearance, you get a striking, almost burnt top and a soft, custardy inside. Burnt Basque cheesecake is about contrast: smoky and caramelized on the outside, silky smooth inside. Every bite is a surprise. ✨
Why You’ll Love Baking This 🥄
After years of traditional cheesecake recipes, making a San Sebastian cheesecake felt surprisingly freeing. There’s no need to stress about the perfect finish; the charm lies in its rustic, golden-brown top and those beautiful ruffled edges from the parchment paper lining. Plus, with just a few basic steps, you get a showstopper that’s always the talk of the table. 🎉
Ingredients for the Creamiest Cheesecake 🛒
The secret to this dessert is using the best, freshest ingredients—each one makes a difference in the final texture.
- 2 pounds (900g) cream cheese (full-fat, such as Philadelphia), at room temperature 🧀
- 1½ cups (300g) granulated sugar
- 5 large eggs, at room temperature 🥚
- 2 cups (480ml) heavy whipping cream 🥛
- ¼ cup (30g) cornstarch
- 2 teaspoons vanilla extract or 1 tablespoon vanilla bean paste 🌱
- ½ teaspoon salt 🧂
Tools 🛠️
- 9- or 10-inch springform pan (2–3 inches high)
- Plenty of parchment paper to cover the bottom and sides 📄
- Large bowl or stand mixer for mixing 🥄
- Sieve (optional, for extra-smooth batter)
- Oven thermometer 🌡️
- Metal binder clips (optional, for securing parchment) 📎
How to Make San Sebastian Cheesecake 👩🍳
1. Prepare Your Pan 🥮
Start by lining your prepared pan (springform pan) with parchment paper, letting it rise at least 2 inches above the edge. Use metal binder clips if you have them—those crinkled edges are all part of the Basque charm!
2. Beat the Cream Cheese and Sugar 🧁
In a large bowl, beat your cream cheese until smooth, creamy, and lump-free. Gradually add the sugar and continue mixing until the batter is silky and uniform.
3. Add the Eggs 🥚
Mix in the large eggs, one at a time. Let each egg blend fully into the batter for that dreamy, custardy finish that makes San Sebastian cheesecake so special.
4. Incorporate Cream, Cornstarch, and Vanilla 🌱
Pour in the heavy cream, then sift in the cornstarch to keep the center from turning runny. Add your vanilla extract and salt, gently folding everything together until just combined.
Pro Tip: For an extra smooth and luscious batter, strain it through a sieve into a clean bowl.
5. Bake to Perfection 🔥
Pour the batter into your prepared pan and smooth the top. Bake at 400°F (204°C) on the center rack. The cheesecake will puff up, the edges will set, and the top will take on a deep, almost burnt color—that’s exactly what you want in a true burnt Basque cheesecake.
6. Cool at Room Temperature 🌬️
Let your cheesecake cool at room temperature for at least 2 hours. This crucial step ensures the center stays soft and creamy, with just the right amount of jiggle.
7. Chill, Slice, and Savor ❄️🍴
Transfer the cake (still in the pan) to the fridge and chill for at least 4 hours, or overnight for best flavor. When you’re ready to serve, unmold and slice with a sharp knife. The creamy center is the star—don’t be surprised if your guests swoon at first bite!
Customizing Your San Sebastian Cheesecake 🎨
San Sebastián cheesecake is delicious on its own, but you can make it your own with simple toppings:
- Fresh strawberries or blueberries 🍓🫐
- Salted caramel drizzle 🍯
- Caramelized white chocolate 🍫
- Citrus zest (lemon or orange) 🍋🍊
- Crushed pistachios 🥜
- Or a swirl of biscoff for something unexpected
Storing and Freezing 🥶
Leftovers? Store slices in an airtight container in the fridge for up to 4 days, or freeze by wrapping tightly in plastic wrap and foil. Let thaw in the fridge overnight or at room temperature for about 30 minutes before serving.
Why This Cheesecake Is a Must-Bake 💛
If you’ve ever felt intimidated by cheesecake or worried about “getting it right,” this Basque beauty is the recipe for you. There’s no pressure for perfection—just pure, indulgent flavor and a creamy texture that’s like nothing else. Whether you’re celebrating a special occasion or just want to wow friends and family, San Sebastian Cheesecake is a dessert everyone will remember.
Have you baked a burnt Basque cheesecake yet? Let me know your favorite toppings and tips in the comments below—I love seeing your creations! ⬇️
San Sebastian Cheesecake (FAQ)
- Why does San Sebastian Cheesecake have a burnt top?
The deep golden, almost burnt top is intentional! Baking at a high temperature caramelizes the sugars and gives this Basque-style cheesecake its signature flavor and rustic look. The charred exterior contrasts perfectly with the ultra-creamy center.
- Do I need a water bath for this cheesecake?
No water bath is needed. San Sebastian cheesecake is designed to bake at high heat without a water bath. This creates the signature dark top and creamy texture—no need to worry about cracks or sinking!
- Can I make this cheesecake ahead of time?
Absolutely! In fact, San Sebastian cheesecake tastes best when chilled for several hours or overnight. This resting time deepens the flavor and allows the center to set perfectly.
- What size pan works best for this recipe?
A 9- or 10-inch springform pan (at least 2 inches deep) is ideal. Lining with parchment paper is important, as the cheesecake rises and the parchment creates those iconic rustic edges.
- How do I know when the cheesecake is done?
The edges should look set, but the center will still jiggle when gently shaken. The top will be deeply browned. Don’t worry—it will continue to firm up as it cools and chills.
San Sebastian Cheesecake (Burnt Basque Cheesecake)
Ingredients
- 2 pounds 900g full-fat cream cheese (such as Philadelphia), at room temperature
- 1½ cups 300g granulated sugar
- 5 large eggs at room temperature
- 2 cups 480ml heavy whipping cream
- ¼ cup 30g cornstarch
- 2 teaspoons vanilla extract or 1 tablespoon vanilla bean paste
- ½ teaspoon salt
Instructions
- Prepare the Pan
- Line a 9- or 10-inch springform pan with parchment paper, allowing at least 2 inches to overhang the edges. Secure with metal binder clips if needed.
- Make the Batter
- In a large bowl or stand mixer, beat the cream cheese until very smooth and creamy.
- Gradually add the sugar, mixing well and scraping the bowl as needed.
- Add the eggs, one at a time, mixing thoroughly after each addition.
- Pour in the heavy cream and mix until just combined.
- Sift in the cornstarch, then add the vanilla extract and salt. Mix gently until you have a silky, lump-free batter.
- (Optional for extra creaminess: Strain the batter through a sieve into a clean bowl.)
- Bake
- Pour the batter into the prepared pan. Smooth the top if needed.
- Bake at 400°F (204°C) for 50–65 minutes, until the top is deeply golden brown and the center still jiggles slightly when shaken.
- (For an extra-dark top, broil for 1–2 minutes at the end, watching carefully!)
- Cool
- Let the cheesecake cool at room temperature for at least 2 hours.
- Chill
- Transfer to the fridge (still in the pan) and chill for at least 4 hours, or overnight for best results.
- Unmold & Serve
- Carefully remove the pan and peel away the parchment paper.
- Slice with a sharp knife (wipe between cuts for clean slices).
- Serve as is, or with your favorite toppings.
Notes
Storage & Reheating Tips
- Refrigerator: Store leftover cheesecake in an airtight container for up to 4 days.
- Freezer: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge or for 30 minutes at room temperature.
- Reheating: Best served chilled or at cool room temperature. Avoid microwaving to preserve texture.
- Fresh berries, salted caramel, caramelized white chocolate, pistachios, citrus zest, or a swirl of Biscoff.
