Oh, friends, you’re in for a treat today! Thank you for stopping by—your sweet tooth will thank you, too. I’m so excited to share this San Sebastian Cheesecake, also known as Burnt Basque Cheesecake. Unlike the classic New York cheesecake, this beauty is delightfully rustic, with a dark, caramelized exterior that tastes almost like burnt sugar, and a light, fluffy center with the texture of ricotta.
It’s elegant enough for a dinner party but simple enough to whip up on a cozy Sunday. If you haven’t signed up yet, don’t forget to subscribe to my email list—I send out tried-and-true recipes you won’t want to miss!
Overview of Recipe Content
This Basque-style cheesecake is an indulgent dessert that feels both rustic and gourmet. It hails from San Sebastián, Spain, where it became legendary at the famous La Viña restaurant.
- Why you’ll love it: Only 5 ingredients, no crust, no water bath—just pure cheesecake magic.
- Taste: Caramelized, almost burnt-sugar top with a rich yet airy cheesecake interior.
- Occasions: Perfect for holidays, birthdays, or when you need a show-stopping dessert.
- Nutrition: While it’s indulgent, each slice has a beautiful balance of creaminess and protein from the eggs.
Ingredients You’ll Need:
- 600 g cream cheese (room temperature)
- 300 ml heavy cream
- 1.5 cups confectioners’ sugar
- 4 eggs
- 1 tablespoon flour
Tools Needed:
- Springform pan (8-9 inch)
- Parchment paper
- Large mixing bowl
- Electric mixer or whisk
- Spatula
Suggested Substitutions & Additions:
- Swap confectioners’ sugar for granulated sugar if that’s what you have.
- Add a teaspoon of vanilla extract for extra depth.
- Infuse with citrus zest (lemon or orange) for a brighter note.
How to Make San Sebastian Cheesecake
- Prepare the pan. Line your springform pan with parchment, letting it hang over the edges for that rustic crumpled look.
- Mix cream cheese and sugar. Beat the cream cheese and confectioners’ sugar until smooth and creamy.
- Add the eggs. Incorporate eggs one at a time, mixing well after each addition.
- Add cream and flour. Pour in the heavy cream and sprinkle in the flour, mixing until fully incorporated.
- Bake. Pour batter into the prepared pan and bake at 400°F (200°C) for 50–60 minutes, until the top is deeply golden brown and caramelized.
- Cool. Let the cheesecake cool completely in the pan. It will sink a little—that’s part of its charm.
The result? A cheesecake that’s creamy in the middle with that iconic burnt, bittersweet crust.
What to Serve with San Sebastian Cheesecake
- Fresh berries for a burst of acidity.
- A drizzle of salted caramel or honey.
- Espresso or dessert wine for a sophisticated pairing.
Tips for Making It Perfect
- Room temperature ingredients make mixing easier and smoother.
- Don’t worry if the top looks “burnt”—that’s exactly what you want.
- Bake until the center still has a slight jiggle; it will set as it cools.
- Use parchment generously—it prevents sticking and helps you lift the cheesecake out beautifully.
Storage Instructions
- Refrigerator: Store covered for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Best served: Chilled or at room temperature.
General Information
The Burnt Basque Cheesecake was born at La Viña in San Sebastián, Spain, in the 1990s. Unlike classic cheesecakes, this one is crustless, baked at high heat, and celebrated for its imperfections.
Frequently Asked Questions
1. Why does Basque cheesecake look burnt?
The high-temperature bake caramelizes the sugars, creating that dark, almost burnt crust—it’s the signature look and flavor.
2. Can I make it gluten-free?
Yes! Swap the flour for cornstarch or almond flour.
3. Do I need a water bath?
No—this cheesecake is meant to bake dry, without a water bath.
4. How do I know it’s done?
The edges will be set and the center will still jiggle slightly.
Conclusion
This San Sebastian Cheesecake is proof that beauty lies in imperfections. Burnt edges, cracked tops, rustic charm—it’s all part of the magic. If you loved this recipe, you might also enjoy my Easy Chocolate Lava Cake, or this delightful Classic Tiramisu.
Now, I’d love to see your version!
Interactive Elements
- Leave a comment below if you tried it—I love hearing your kitchen stories.
- Share your cheesecake on Pinterest at Poulef Recipes or tag me on Instagram!
Nutritional Information (per serving, based on 10 slices)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 420 | 8g | 30g | 25g | 28g | 16g | 0.5g | 190mg |
San Sebastian Cheesecake – The Irresistible Burnt Basque Dessert
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This glorious San Sebastian cheesecake is light, fluffy, and crowned with a caramelized burnt top. With just 5 ingredients, it’s rustic, elegant, and utterly irresistible.
Ingredients
600 g cream cheese
300 ml heavy cream
1.5 cups confectioners’ sugar
4 eggs
1 tablespoon flour
Instructions
1. Preheat oven to 400°F (200°C). Line a springform pan with parchment paper.
2. Beat cream cheese and confectioners’ sugar until smooth.
3. Add eggs one at a time, mixing well.
4. Pour in heavy cream and mix in flour until incorporated.
5. Pour batter into prepared pan and bake for 50–60 minutes until top is golden brown and caramelized.
6. Cool completely before serving.
Notes
Best enjoyed chilled or at room temperature. Store in fridge for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 130mg
