San Sebastian Cheesecake (Best Recipe)

With its signature burnt top, this easy San Sebastian cheesecake, also known as burnt Basque cheesecake, is a showstopping dessert. The creaminess of the inside and caramelized flavor combined with an adorable appearance makes this dessert absolutely unique.

No one can resist the allure of a delicious slice of cheesecake. But what if I tell you there can be more to this guilty pleasure than meets the eye?

The Basque burnt cheesecake, also known as San Sebastian cheesecake, is a rich and creamy delight with an extra kick from its fiery finish.

Jump to:

• What is San Sebastian cheesecake?
• San Sebastian cheesecake origin
• Why you should try this recipe
• Ingredients
• Recipe variations
• How to make San Sebastian cheesecake
• Expert Tips
• Storage instructions
• Equipment
• Recipe FAQ
• Love easy cakes? Try these next!
• Need to adjust your baking pan size?
• Recipe card
• Comments

It has a burnt and therefore blackened surface that hides a soft and melting center. 

Its truly distinctive and incomparable burnt flavor resembling salted caramel or browned butter is so intense that it must be tasted firsthand.

The texture of Basque cheesecake, also called burnt cheesecake, is creamy, light, and airy, less dense than that of regular cheesecake, and has its own unique flavor.

What is San Sebastian cheesecake?

San Sebastian cheesecake, also known as Spanish Basque cheesecake, is a crustless cheesecake with a scorched top and creamy interior.

You might meet for other names, such as St. Sebastian cheesecake, San Sebastian cake, or even Saint Sebastian cake.

San Sebastian cheesecake origin

In the 1990s, the original San Sebastian cheesecake recipe was first created by chef Santiago Rivera.

It was called tarta de queso, meaning cheese pie, and was served at La Viña bar in San Sebastian's old town in the Basque region of Northern Spain.

In 2013 three American chefs, Grant Achatz, Mike Bagale, and David Beran, flew to Spain for culinary inspiration.

A Spanish chef Andoni Luis Aduriz, the owner of Mugaritz restaurant, provided the American delegation with a "few tips" instead of revealing the original cheesecake recipe.

Andoni's tips were just what American chefs needed; they recreated the la Vina San Sebastian cheesecake. Due to a huge success, this light cheesecake was rewarded by Bloomberg magazine as the "Hottest Dessert of the Year" in 2019.

Why you should try this recipe

• The burnt cheese (a short name for this cheesecake) uniqueness with its light taste of caramel due to the burnt top, cheesy freshness, and melting texture is a must to make.

• Its brown top and burnt appearance are just enough, so you know this isn't any ordinary piece worth trying.

• The cheesecake's caramelized surface provides an unmistakable aroma and contrasts with its intensely creamy texture. Everything together releases a well-controlled interplay of flavors in the mouth.

• The Basque cheesecake recipe calls for a few simple ingredients and is easy to make. It is a truly lazy recipe, even for the first-time cheesecake maker.

• There is no need for a water bath required to make a classic New York-style cheesecake. Instead, the Basque-style cheesecake is baked at high heat without a water bath.

• What's more? It tastes great the next day, and after a few days after making it, it freezes very well.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Use all the ingredients at room temperature. It prevents making a lumpy cheesecake batter that is prone to cracking.

• Cream cheese: The recipe calls for full-fat cream cheese sold in the United States under the brand name Philadephia®.

Bringing cream cheese to room temperature is essential in making the dessert. Please, don't confuse cream cheese with whipped cream cheese or reduced fat.

• Sugar: Use white granulated sugar to make the recipe.

• Eggs: The original Basque cheesecake is famously eggy. The recipe below uses five large eggs, but feel free to go for seven eggs if desired. You should bring eggs to room temperature 1-2 hours before starting.

• Heavy cream: the recipe calls for heavy cream with 36-38% fat content. If desired, you can try to use light whipping cream instead. I haven't tried this recipe with whole milk or a non-dairy alternative, for example, full-fat canned coconut milk.

• Flour: A small amount of all-purpose flour (or cake flour) is essential to make the recipe.

Recipe variations

Modern Spanish dessert has become so popular that you can find it in many pastry shops and high-level restaurants.

Depending on the cheesecake's doneness, you can get it creamy, creamy with the oozy raw-like center, or firm resembling regular cheesecakes, each with its own perks.

• Bake the cheesecake as recommended and serve it at room temperature to get the creamy texture.
• Bake the dessert slightly less than advised and chill well before slicing to achieve the raw texture. Once chilled, bring it to the counter 30 minutes before serving.
• To get the firm-textured cheesecake, bake it as recommended and chill it for at least 12 hours. Then, slice it cold from the fridge.

Don't limit yourself to one type of flavor. As per the inventor of burnt cheesecake, chef Rivera,

If you want salt, add salt; if you want vanilla, add vanilla; some people add lemon zest.

• But why not try to add a teaspoon of vanilla extract, dark rum, or whiskey? You will be surprised at how delicious it tastes.
• While the classic version of San Sebastian cheesecake is well-known, its chocolate version made with dark chocolate is unique.

And if you ever want to make mini Basque cheesecake, there is a recipe on the blog.

How to make San Sebastian cheesecake

Preheat the oven

Preheat the oven to 430 degrees F/220 degrees C for at least 30 minutes; even better, longer!

Extra tip: The oven preheating more extended guarantees the signature burnt look of cheesecake.

Line a springform pan

Butter a 9-inch/23 cm springform pan and line it with two damp, crushed parchment paper. 

Extra tip: Try to overlap two sheets of parchment to match their center and press the paper at the bottom and against the edges to adhere to the pan.

Let the parchment stick up at least 2 inches / 5 cm above the sides of the pan; don't let it overhang down! If you fold down the parchment, some batter might overflow during baking.

Don't try to line the mold perfectly. Instead, the parchment has to be pleated and folded around the outer edges by design to bring the iconic look to Basque cheesecake.

Make cheesecake

In the mixing bowl of a stand mixer fitted with the paddle attachment, beat Philadelphia cream cheese and sugar at medium-low speed for about 2-3 minutes until creamy.

Extra tip: Scrape the sides of the bowl with a rubber spatula regularly while making the cheesecake batter.

Add eggs, one at a time, mixing well between each. Then add heavy cream and mix at low for about 30 seconds. Finish with the sifted flour mixing at a low speed until smooth.

Extra tip: If you use a KitchenAid stand mixer, mix the cheesecake batter on speed "2" from the moment you add eggs.

Pour the cheesecake mixture into the prepared pan, using the back of a spoon, and smooth the top.

Bake it

Bake on the oven rack for 40 minutes, until it is nice dark brown on top. 

Extra tip: Bring the pan into the hot oven fast. Don't let the hot air escape!

Bake the cheesecake on the middle rack with a convection oven with a fan.

With a conventional oven (no fan), bake the cheesecake on a rack higher than the middle one. But make sure to have a space till the oven's ceiling: the paper shouldn't touch the heating element of the oven!

Watch the last 5-10 minutes carefully so that it doesn't burn beyond that. The center must be a little jiggly and shaky, like a flan. 

If the cheesecake doesn't look "burnt" after the recommended bake time, turn it to broil/grill it for 1 to 2 minutes.

But be careful - don't overdo it! Pay close attention - broiling/grilling will darken the cheesecake very quickly!

Let it cool

Take it out of the oven and let it cool to room temperature for at least 4 hours.

Leave the cheesecake with parchment paper until it is ready to be sliced and served; otherwise, it might start to lose its shape.

Serve it the same day or chill it in the fridge overnight. For serving, unmold the cheesecake, carefully peeling away the parchment from the sides of the cake.

Expert Tips

• Make sure all the cheesecake ingredients are at room temperature.
• Always use two sheets of parchment paper to line a springform pan, ensuring that it sticks up at least 2 inches / 5 cm to prevent the batter from overflowing while baking.
• Don’t overmix the batter: add each ingredient, and mix until just combined.
• Don't overbake your cheesecake by extending the baking time; even if the top doesn't brown after 40 minutes of baking, use broil or grill for 1-2 minutes. With overbaking, there is a risk of the filling being curdled: you won't be able to fix it!
• Remember that each oven is different, and you might need to adjust the baking time, but never open the oven door while baking.
• Serve your cheesecake on a serving plate, keeping the browned baking paper: it brings a rustic look.
• To cut cheesecake, dip the knife's blade in hot water, and dry it with a kitchen towel between each cut. Then, with one quick motion, cut the slice to have a clean cut.

Storage instructions

This cheesecake is perfect for those looking to indulge in their favorite dessert warm, at room temperature, or straight from the fridge.

If you prefer your cheesecake cold, leave the dessert in the fridge for 12 hours before tasting. Store the cooled Basque cheesecake in an airtight container in the refrigerator for up to 3 days. Make sure to bring it to room temperature for at least 30 minutes, better longer, before serving.

Can you freeze burnt Basque cheesecake? Yes. To freeze the whole cheesecake, unmold it once cooled, remove the parchment paper, and let it freeze on a plate for at least 1-2 hours.

Then cover it with double plastic wrap and a layer of aluminum foil and freeze the dessert for up to 3 months.

To thaw, bring it to the fridge overnight. The best way to serve your delicious cheesecake is by getting it out of the refrigerator at least 30 minutes before slicing.

To freeze cheesecake slices individually, wrap each in cling film and aluminum foil and freeze for up to 3 months.

Equipment

Have you known that the La Vina cheesecake recipe was made with just a metal spoon?

To make it at home, you will only need a stand mixer (or an electric hand mixer), a rubber spatula, two sheets of parchment paper (not wax paper), and a springform pan with a removable bottom.

Can you make this cheesecake without a springform cake pan? Yes, absolutely.

You can use a regular round cake pan with at least 3-inch/7.5 cm tall sides. Make sure to line it with two sheets of parchment as recommended in the recipe.

If your cake pan is 2 inches/5 cm deep, make sure two-three sheets of parchment paper go at least 4 inches/10 cm above the pan's sides to support the batter.

Recipe FAQ

Love easy cakes? Try these next!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.