San Sebastian cheesecake

5 from 1 vote

Make a delicious, slightly sweet, creamy San Sebastian cheesecake with this easy recipe. It only needs 8 simple ingredients. Its a crustless cheesecake that bakes at a high temperature to create that burnt cheesecake top.

Prep Time20

Cook Time44

Chilling Time4

Total Time1 4

Course: Dessert

Cuisine: American

Servings: servings

Calories: 556kcal

Author: Heather Perine

Equipment

Ingredients

40 ounces (5 8-ounce blocks) full-fat cream cheese softened to room temperature
1 ¾ cup (350 g) granulated sugar
7 large eggs room temperature
1 teaspoon salt
1 cup (240 ml) heavy cream
1 tablespoon flour
2 teaspoons vanilla extract
1 teaspoon lemon zest

Instructions

Prep oven and pan. Preheat the oven to 425°F (218℃) and line a 9" spring form pan with 2 sheets of parchment paper overlapping each other, making sure to leave 2" border of parchment paper extending from the top of the pan.
Combine cream cheese and sugar. In the bowl of a stand mixer fitted with a paddle attachment, place the cream cheese and sugar and beat on medium-high speed to combine.
Add eggs. Add the eggs One at a time beating to combine.
Add remaining ingredients. Add the salt, heavy cream, flour, vanilla extract, and lemon zest and beat until completely smooth. Scrape down the sides of the bowl as needed.
Bake the cheesecake. Pour the batter into the prepared pan. Bake immediately until the sides of the cheesecake have risen up and set, about 40-45minutes. The top of the cheesecake will get very dark. The center of the cheesecake will still jiggly slightly and look soft.
Cool and serve. Remove the cheesecake from the oven and cool completely on a wire rack. Cover and refrigerate the cake until completely chilled, at least 4 hours. When ready to serve, remove the cheesecake from the pan and peel back the parchment paper, and cut into slices.

Notes

Storage: The San Sebastian cheesecake contains eggs and dairy. 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.
Freezing: Yes, you can freeze San Sebastian cheesecake. Before freezing the whole burnt cheesecake, make sure it is cool completely. Then, remove the baking 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.

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