San Sebastián Cheesecake (Basque Burnt Cheesecake) — deeply caramelized outside, unbelievably creamy inside, and intentionally rustic. No crust, no water bath, no fuss. 🍰🔥
🧁 San Sebastián (Basque Burnt) Cheesecake
Ingredients (8-inch pan)
- 24 oz (680g) full-fat cream cheese, room temp
- 1 cup (200g) granulated sugar
- 3 large eggs, room temp
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp all-purpose flour
Instructions
1️⃣ Prep the Pan
- Preheat oven to 425°F (220°C).
- Line an 8-inch springform pan with parchment paper, letting it come up high over the edges (it will rise a lot).
2️⃣ Make the Batter
- Beat cream cheese and sugar until very smooth (no lumps).
- Add eggs one at a time, mixing gently.
- Mix in heavy cream, vanilla, and salt.
- Sift in flour and mix just until combined.
(Don’t overbeat — too much air causes cracking.)
3️⃣ Bake
- Pour batter into pan.
- Bake 40–50 minutes until:
- Top is deeply dark brown (almost burnt)
- Center is still very jiggly
The dramatic dark top is correct — that’s the signature caramelized flavor.
4️⃣ Cool
- Let cool completely at room temperature.
- It will deflate — that’s normal.
- For best texture, chill at least 4 hours or overnight.
Texture Guide
- Slightly warm → custardy and soft
- Fully chilled → creamy and rich
- Next day → even better flavor
🔥 Pro Tips
- Room temperature ingredients are crucial.
- Don’t under-brown the top — that bitterness balances the sweetness.
- Use full-fat cream cheese only.
Optional Variations
- Add 1 tbsp lemon zest for brightness
- Swap vanilla for 1 tsp espresso powder
- Add a splash of rum
- Top with macerated berries (though traditionally served plain)
If you’d like, I can also give you:
- A smaller 6-inch version
- A chocolate Basque cheesecake
- A no-flour version
- Or the authentic La Viña–style measurements by weight only 😊