San Sebastian Cheesecake

This San Sebastian cheesecake is famous for its burnt top and for being a crustless cheesecake. It has a creamy texture with a sweet and slightly burnt taste, perfect if you want a cheesecake but can’t handle too much richness. This recipe only needs 8 simple ingredients and no water bath is required!

 

Me and my family have a sweet tooth and love cheesecake. The richness, sweetness, and delicious combination of flavors in cheesecakes, like my key lime pie cheesecake, pumpkin cheesecake, and triple chocolate cheesecake, are hard to resist. But there are times when too much of a good thing, and eating them every day, can be boring.

To spice things up and make my family love cheesecake again, it is necessary to introduce something that will cut the richness of the regular cheesecake. Then, I thought of San Sebastian cheesecake, which I haven’t made before.

I specially made this recipe for first-time San Sebastian cheesecake bakers. You’re welcome!

What Is San Sebastian Cheesecake?

San Sebastian cheesecake is also known as Spanish Basque cheesecake or burnt cheesecake. It is a crustless cheesecake with a creamy texture and scorched top.

Unlike your New York cheesecake, this Spanish cheesecake has a more pudding-like and smoother texture and consistency. When it comes to taste, San Sebastian cheesecake has a lighter and smoother taste, close to a custard or creme brulee, and is less heavy on the stomach. It is not too sweet and the scorched exterior adds a depth and slightly bitter, toasted flavor to the Basque cheesecake.

Ingredients Needed

For the full recipe, scroll to the bottom of the post for the recipe card.

• Cream Cheese – I used full-fat cream cheese block type. Don’t use the tub type, which has a whipped texture. Also, ensure your cream cheese is at room temperature before using it. Here is my tutorial on how to soften cream cheese.
• Eggs – These should also be at room temperature. Place the eggs in a bowl of warm water for 10 minutes before using. Here is my tutorial on how to bring eggs to room temperature quickly.
• Heavy Cream – The fat content of your heavy cream is crucial for making burnt Basque cheesecake. I used heavy cream with 36% to 38% fat content. Most whipping cream, double cream, and heavy cream contain at least 33% fat. If you are not sure about the fat content of your heavy cream, always check the label. Do not use half-n-half or milk, you want that richnesss.
• Granulated Sugar
• Flour – I used all-purpose flour for this burnt Basque cheesecake. But you can also use cake flour. This will help thicken the cheesecake filling.
• Vanilla extract – A traditional Basque cheesecake doesn’t have vanilla, so this is optional but I love the extra flavor.
• Lemon zest – This is optional and will give the cheesecake extra flavor.

How To Make San Sebastian Cheesecake

Remember, all ingredients should be at room temperature, especially the full-fat cream cheese and eggs.

1. Preheat Oven

Preheat your oven to 425°F/218°C. This cheesecake bakes at a higher temperature than most regular cheesecakes which is what gives it that signature burnt look.

Prepare a 9-inch springform pan. This cheesecake is baked without a crust and baked within parchment paper instead.

Crush 2 large sheets of 2 parchment paper. The parchment paper should be bigger than the pan so there is overhang. Overlap the parchment paper and press at the bottom. Let the parchment paper stick at the top, at least 2 inches. There’s no need to make it look perfect! And there’s no need to grease the parchment paper.

2. Mix Ingredients

To make cheesecake batter, combine at room temperature cream cheese and sugar. Mix using a stand mixer with a paddle attachment at low speed. It will take about 2 to 3 minutes to fully incorporate cream cheese with sugar. Scrape the sides to ensure there are no lumps.

You can prevent cracking by avoiding overmixing your burnt cheesecake batter. When you mix at room temperature cream cheese mixture, air bubbles are trapped inside the batter. So it’s best to not overmix.

Add eggs, one at a time, to your cream cheese mixture while mixing the batter. Ensure the egg is incorporated well before adding another one.

When all the eggs are incorporated, add heavy cream. Mix for 30 seconds at low speed.

Lastly, add the flour, and vanilla and lemon zest if adding to the cheesecake batter.

3. Transfer

Pour the cheesecake mixture into the prepared pan with parchment paper. Smoothen the top with a rubber spatula or the back of the spoon.

Tap the cake pan to remove air bubbles before baking.

4. Bake

Bake cheesecake batter for about 40-45 minutes or until the top has a dark brown burnt color. Avoid opening the oven’s door while your cheesecake is baking.

The cheesecake will have a burnt top, but also still have a bit of a wiggle to it.

5. Cool And Serve

When it’s done baking, remove from the oven and let the cheesecake cool for about an hour, then refrigerate until firm. It will take at least 4 hours.

You can serve it after cooling it or store it in your fridge to chill. To serve, remove the springformpan and carefully peel off the parchment paper. To cut and get clean slices, use a sharp knife. Dip it in hot water and wipe it clean and dry with a towel. Then, slice the cheesecake. Repeat the process when the slices are becoming a little messy.

You can pour chocolate ganache on the baked cheesecake slices before serving. You can also add any sauce or toppings you have in your pantry such as fresh berries, salted caramel sauce, whipped cream, or strawberry topping.

Storage Instructions

It is best to store cheesecake in the fridge. Place it in an airtight container to prevent contamination and to keep it fresh. It will last for up to 3 days covered well in the fridge.

You can also freeze any leftovers. Before freezing, make sure it is cool completely. Then, remove the parchment paper, place it on a freezer-safe plate, and freeze for about 1 to 2 hours. Remove from the freezer. Wrap it with plastic wrap and aluminum foil, and place it back in your freezer. For individual slices, wrap each one with plastic wrap and aluminum foil. Frozen cheesecake can last up to 3 months.

To thaw frozen cheesecake, transfer it to your fridge and leave it there overnight. Let your cheesecake sit at room temperature for about 30 minutes before serving.

More Recipes To Try

Craving more cheesecake? Try my popular Oreo cheesecake and Strawberry cheesecake recipes!

Or if you’re baking for a small crew, try my small batch cheesecake that’s baked in a loaf pan!