San Sebastian Cheesecake (Burnt Basque Cheesecake)
Discover the irresistible charm of San Sebastian Cheesecake—Spain’s famous burnt Basque cheesecake. With its signature caramelized top and ultra-creamy center, this no-crust dessert is a stunning showstopper that’s shockingly easy to make. Perfect for any occasion when you want maximum flavor with minimal fuss!
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.