San Sebastian Cheesecake (Burnt Basque Cheesecake)

Quick Summary: San Sebastian cheesecake, also called burnt Basque cheesecake, is a crustless Spanish cheesecake with a creamy interior and a signature burnt top. It bakes at a high temperature with no water bath, needs just five simple ingredients, and takes about 55 minutes plus cooling.

What is San Sebastian cheesecake?

San Sebastian cheesecake, or Burnt Basque cheesecake, is a crustless cheesecake of Spanish origin with a creamy interior and a signature burnt top. It has other names, such as St. Sebastian cheesecake or Saint Sebastian cake.

This cheesecake has a signature burnt surface. Therefore, the name is burnt cheesecake or even burnt cheese (a short name). Its distinctive, singular burnt flavor, reminiscent of salted caramel or browned butter, is so intense that it must be tasted firsthand.

But its golden-brown top and burnt appearance hide a soft, melting center. The texture of Basque cheesecake is creamy, light, and airy, less dense than regular cheesecake, and has its own unique flavor.

Unlike classic New York-style cheesecake, Basque cheesecake is baked at a high temperature without a water bath.

Why you'll love this recipe

Here is why this burnt Basque cheesecake will become a favorite:

• Just five ingredients: It uses cream cheese, sugar, eggs, heavy cream, and a little flour, with no crust to prepare.
• No water bath: Unlike a New York-style cheesecake, it bakes at high heat with no fussy water bath.
• Signature burnt top: The caramelized surface gives it a flavor like salted caramel or browned butter.
• Creamy, custard-like center: The inside stays soft, light, and airy, less dense than regular cheesecake.
• Foolproof and make-ahead: It comes together quickly and tastes even better the next day.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

The Basque burnt cheesecake recipe calls for a few simple ingredients. Use all the ingredients at room temperature. It prevents making a lumpy cheesecake batter that is prone to cracking.

• Cream cheese - full-fat cream cheese sold in the United States under the brand name Philadephia®. It must be at room temperature! Please don't confuse cream cheese with whipped cream cheese or reduced-fat cream cheese.

• Sugar - white sugar (granulated or caster sugar).

• Eggs - five large eggs at room temperature, but feel free to go for seven if desired.

• Heavy cream with 36-38% fat content. You can try using light whipping cream instead, but I haven't tried this recipe with whole milk or a non-dairy alternative, such as full-fat canned coconut milk.

• Flour - a little all-purpose flour is essential.

Equipment

You only need a few basic tools to make San Sebastian cheesecake:

• Stand mixer with a paddle attachment (or a hand mixer)
• 9-inch (23 cm) springform pan
• Parchment paper
• Rubber spatula
• Flour sifter

How to make San Sebastian cheesecake step-by-step

Step 1. Preheat the oven to 430°F (220°C) for at least 30 minutes; even better, longer!

Pro tip: A very hot oven with extended preheating guarantees the signature burnt look of cheesecake.

Step 2. Butter a 9-inch (23 cm) springform pan and line it with two sheets of parchment paper. 

Pro 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 the parchment down, some batter might overflow during baking.

Don't try to line the mold perfectly. Instead, the parchment is designed to be pleated and folded around the outer edges to achieve the iconic look of Basque cheesecake.

Pro tip: If a spring form pan is unavailable, use a regular round 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 to three sheets of parchment paper go at least 4 inches (10 cm) above the pan's sides to support the batter.

Step 3. 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 (photo 1).

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

Step 4. Add eggs, one at a time, mixing well after each addition. Then add heavy cream and mix at low speed for about 30 seconds. Finish with the sifted flour, mixing at a low speed until smooth (photo 2).

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

Step 5. Pour the cream cheese mixture into the prepared pan using the back of a spoon, then smooth the top (photo 3).

Step 6. Bake on the oven rack for 40 minutes, until it is nicely dark brown on top (photo 4). 

Pro 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.

In a conventional oven (no fan), bake the cheesecake on a rack above the middle one. But make sure to leave a space to the ceiling of the oven: the paper shouldn't touch the heating element!

Watch the last 5-10 minutes carefully so it doesn't burn beyond that point. 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!

Step 7. 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

1. Make sure all the cheesecake ingredients are at room temperature.
2. 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.
3. Don't overmix the batter: add each ingredient and mix until just combined.
4. Don't overbake your cheesecake by extending the baking time; even if the top doesn't brown after 40 minutes, use the 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!
5. Remember that each oven is different, and you might need to adjust the baking time. Never open the oven door while baking.
6. Dip the knife blade in hot water to cut the cheesecake, and dry it with a kitchen towel between each cut. Then, with one quick motion, cut the slice for a clean cut.
7. Make-ahead option: Cheesecake can be made up to 1 day ahead. Chill it in the refrigerator overnight. But make sure to let the cheesecake sit at room temperature for at least 30 minutes before serving.

Recipe variations

Texture: 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, then serve it at room temperature for a creamy texture.
• Bake the dessert slightly less than the recipe suggests and chill well before slicing for a 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.

Flavors: Don't limit yourself to just one type.

• "If you want salt, add salt; if you want vanilla, add vanilla; some people add lemon zest, "says the inventor of burnt cheesecake, chef Santiago Rivera.
• Add a teaspoon of vanilla extract, lemon juice, dark rum, or whiskey.
• Add chocolate, matcha, or pistachio paste to make chocolate, matcha, or pistachio variations.

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

How to serve it

Burnt Basque cheesecake tastes great the next day and even a few days after making it. Serve it on a serving plate, keeping the browned baking paper: it brings a rustic look.

It is best served at room temperature with chocolate sauce, a glass of Pedro Ximénez sherry, or another nice dessert wine.

Storing & freezing

Store the cooled Basque cheesecake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature for at least 30 minutes, better longer, before serving.

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

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

Troubleshooting Tips

My cheesecake is runny

Reason: If your cheesecake is still runny after 12 hours of chilling, it is underbaked.
How to prevent it: Bake the cheesecake for a few more minutes next time.

My cheesecake is cracked on top

Reasons: The top can crack from overmixing the batter, from whisking in too much air, or from opening the oven door while baking.
How to prevent it: Don't overmix the batter, tap the cake pan to release air bubbles, and never open the oven door within the first 30-40 minutes of baking.
Rarely, broiling can crack the surface, but the cracks close again as the cheesecake cools.

Recipe FAQ

Why is it called San Sebastian cheesecake?
The cheesecake is named after the city of San Sebastian in the Basque region of northern Spain, where it was first created at the La Viña bar. It is also called Saint Sebastian cheesecake, St Sebastian cheesecake, or simply San Sebastian cake.

What is the origin of San Sebastian cheesecake?
San Sebastian cheesecake was created in the 1990s by chef Santiago Rivera at the La Viña bar in San Sebastian, Spain. Its burnt, crustless style quickly spread worldwide as burnt Basque cheesecake.

Is San Sebastian cheesecake the same as burnt Basque cheesecake?
Yes. San Sebastian cheesecake and burnt Basque cheesecake are two names for the same dessert, a crustless cheesecake baked at high heat until the top is deeply caramelized.

Does Basque cheesecake have a base?
No. Basque cheesecake does not have a base or cookie crust typical of a traditional cheesecake.

What is the difference between Basque cheesecake and normal cheesecake?
The main difference is that Basque cheesecake is crustless, light, and airy, typically unflavored, and baked until burnt at a high oven temperature without a water bath.

How do you know when San Sebastian cheesecake is done?
The cheesecake is done when the top is deeply browned, and the center is still jiggly and shaky, like a flan. It firms up as it cools, so it should not look fully set when it comes out of the oven.

Can you make San Sebastian cheesecake in a different pan size?
Yes. Use a springform or a round pan with tall sides, lined with two sheets of parchment that rise well above the rim. Smaller or larger pans change the baking time, so watch the color rather than the clock.

Is burnt Basque cheesecake gluten-free?
This cheesecake is not gluten-free because it contains a small amount of flour. To make it gluten-free, replace regular flour with rice flour or cornstarch.

Can you make San Sebastian cheesecake ahead of time?
Yes. It can be made one day ahead and chilled overnight. Let it sit at room temperature for at least 30 minutes before serving for the best texture.

Love easy cakes? Try these next!

• Savoy Cake
• Gâteau au Yaourt (Easy French Yogurt Cake)
• Madeleine Cake
• Sponge Apple Cake

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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.