Here is a classic San Sebastián (Basque Burnt) Cheesecake recipe, authentic, creamy in the center with a caramelized top, and written with clear step-by-step directions.
San Sebastián Cheesecake (Basque Burnt Cheesecake)
Yield
8–10 servings
Total Time
About 1 hour (plus cooling)
Ingredients
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2 pounds (4 blocks) full-fat cream cheese, room temperature
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1½ cups granulated sugar
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4 large eggs, room temperature
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2 cups heavy cream
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¼ cup all-purpose flour
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1 teaspoon vanilla extract
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¼ teaspoon salt
Step-by-Step Directions
Step 1: Preheat and Prepare the Pan
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Preheat oven to 425°F (220°C).
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Line a 9-inch springform pan with two overlapping sheets of parchment paper, allowing the paper to extend at least 2 inches above the rim.
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Do not grease the pan.
Step 2: Mix the Cream Cheese and Sugar
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Place cream cheese in a large mixing bowl.
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Beat on medium speed until completely smooth and free of lumps.
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Add sugar and continue mixing until fully incorporated.
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Scrape down the sides of the bowl as needed.
Step 3: Add the Eggs
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Add eggs one at a time, mixing on low speed after each addition.
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Mix just until incorporated.
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Avoid overmixing to prevent excess air.
Step 4: Add Cream and Flavoring
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Pour in heavy cream.
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Add vanilla extract and salt.
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Mix on low speed until smooth.
Step 5: Add the Flour
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Sift flour directly into the batter.
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Gently mix until fully combined and smooth.
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Batter should be thick but pourable.
Step 6: Bake
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Pour batter into the prepared pan.
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Tap the pan gently on the counter to release air bubbles.
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Bake for 40–45 minutes.
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The top should be deeply golden to dark brown, almost burnt.
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The center should still jiggle when shaken.
Step 7: Cool
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Remove cheesecake from oven.
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Let cool in the pan at room temperature for at least 1 hour.
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The cake will sink slightly as it cools—this is normal.
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For best texture, refrigerate at least 4 hours before slicing.
Serving Notes
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Serve slightly chilled or at room temperature.
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No topping is traditional; the flavor comes from the caramelized top and creamy center.
Tips for Best Results
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Use full-fat cream cheese only.
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Room-temperature ingredients ensure a smooth batter.
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Do not overbake; the center should remain custard-like.
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Dark top color is essential to authentic flavor.
Optional Variations
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Add lemon zest for brightness
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Substitute part of the sugar with honey
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Make mini versions using parchment-lined ramekins