recipe

Super Creamy and Irresistible San Sebastian Cheesecake (Burnt Basque Cheesecake)

Total time: 80 mins.

Difficulty: Low

Serves: 6 people

Join the new Cookist channel on WhatsApp

By Ilaria Canevara

The San Sebastian cheesecake (also known as Basque cheesecake) is a creamy, indulgent dessert that’s slowly gaining popularity around the world. Known for its rich, custardy texture and caramelized top, this cheesecake is much less dense than traditional cheesecakes, making it incredibly smooth and irresistible.

Baked at high heat, the outside becomes dark and slightly caramelized, while the inside remains soft, creamy, and slightly gooey. The perfect finish? A drizzle of melted chocolate to add a rich, decadent touch. This cheesecake is ideal for impressing your guests or simply treating yourself!

Why Everyone Will Love This Recipe

Here’s why this cheesecake is so special:

Rich and creamy: The smooth, velvety texture of cream cheese and heavy cream makes each bite melt in your mouth.
No crust: This cheesecake is traditionally made without a crust, focusing all the attention on the silky filling.
Caramelized top: The high baking temperature gives the cake a beautiful, dark top that adds a slight toasty flavor.
Quick to make: With minimal ingredients and a straightforward method, this cheesecake is surprisingly easy to prepare.
Customizable: Top it with fresh berries, fruit compote, or a drizzle of melted chocolate for a personalized touch.

What Is San Sebastian Cheesecake?

San Sebastian cheesecake, also known as Basque cheesecake, is a unique variation of the classic cheesecake. Unlike traditional cheesecakes that are baked in a springform pan, this cheesecake is baked in a simple round cake pan and is intentionally overbaked to achieve a caramelized top. The texture is creamy and smooth, with the filling slightly wobbly when you slice into it, and the top has a dark, almost burnt appearance, which adds an extra layer of flavor.

This dessert is a hit for those who prefer a less sweet, more creamy cheesecake experience, and it’s often served with a topping of melted chocolate, fruit, or even a dusting of powdered sugar.

Cooking Tips

When mixing the batter, avoid overmixing the ingredients once the eggs are added. Overmixing can cause air bubbles, which may result in cracks as the cheesecake bakes.
Be sure to line the sides of the pan with parchment paper to prevent the cheesecake from sticking. The paper should come above the rim of the pan, allowing the cheesecake to rise freely as it bakes.
To avoid lumps, make sure the cream cheese, eggs, and heavy cream are all at room temperature before mixing. This helps create a smooth batter without clumps.
The high heat is key to achieving the signature dark, caramelized top. Ensure your oven is fully preheated to 200°C (390°F) before putting the cheesecake in.
The cheesecake needs to cool at room temperature before being refrigerated. This helps it set properly and prevents the texture from becoming too soft.
For the best texture, refrigerate the cheesecake for at least 4 hours. However, for an even better result, letting it set overnight is ideal.

Frequently Asked Questions

Can I Use Low-Fat Cream Cheese or Substitutes?

For the best texture and flavor, it's recommended to use full-fat cream cheese. Low-fat or fat-free cream cheese may affect the consistency and creaminess of the cheesecake, resulting in a less smooth filling.

Can I Make This Cheesecake Without the Chocolate?

Yes, you can leave out the chocolate if you prefer a simpler version. San Sebastian cheesecake is delicious on its own, especially when served with fresh berries or a fruit compote for added flavor.

How Do I Know When the Cheesecake Is Done?

The cheesecake is done when the top is deeply caramelized and slightly cracked, but the center should still have a slight wobble when gently shaken. If the center is too firm, the cheesecake has likely been overbaked. The key is to leave it slightly jiggly in the middle.

Can I Make This Cheesecake Without an Electric Mixer?

Yes, you can mix the ingredients by hand with a whisk, but using an electric mixer helps achieve a smoother, creamier texture, especially when incorporating the cream cheese.

Can I Make This Cheesecake Ahead of Time?

Yes! This cheesecake can be made a day or two ahead of time. After baking, allow it to cool completely, then refrigerate for at least 4 hours to set. It will keep well for up to 2 days in the fridge.

How Can I Make the Cheesecake Less Sweet?

If you prefer a less sweet cheesecake, you can reduce the amount of powdered sugar. Start by cutting the sugar down by ¼ and adjust to taste.

Can I Add a Crust to This Cheesecake?

Traditionally, San Sebastian cheesecake is crustless, but you can certainly add a simple crust if you prefer. A crushed graham cracker or biscuit crust would pair nicely with the creamy filling. Just be sure to bake the cheesecake in a pan that accommodates the crust without overcrowding the batter.

How to Store San Sebastian Cheesecake

Store the cheesecake in an airtight container in the refrigerator for up to 2 days. Let it come to room temperature before serving for the best texture and flavor.

How to Freeze San Sebastian Cheesecake

San Sebastian cheesecake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to serve, allow it to thaw overnight in the fridge, and then let it sit at room temperature for a few minutes before serving.