Classic San Sebastian Cheesecake Recipe You’ll Love

If you’ve ever tasted a San Sebastian cheesecake, you know it’s unlike any other dessert — creamy, rich, and crowned with a distinctive burnt top that adds a smoky sweetness. Today, I’m excited to share an authentic san sebastian cheesecake recipe that’s straightforward to bake yet delivers incredible flavor and texture every time.

this Recipe

This recipe will guide you through crafting this iconic Basque treat with simple ingredients and minimal fuss. Whether you’re making it for a special occasion or just a cozy weekend dessert, you’ll love how easy it is to create this creamy masterpiece right at home.

Why You’ll Love This Recipe

• Rich and creamy interior with a custard-like texture.
• Distinctive burnt top adds a slightly smoky, caramelized flavor.
• Minimal ingredients with no crust required.
• Quick prep and baking for an impressive homemade dessert.
• Versatile enough to serve alone or with fresh berries and whipped cream.

Ingredients

Gather these simple ingredients to make your own San Sebastian cheesecake from scratch.

• 2 pounds cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 5 large eggs
• 2 cups heavy cream
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Calories: Approximately 480 per serving

How to Make san sebastian recepie

1. Preheat your oven to 400°F (204°C) and line a 9-inch springform pan with parchment paper, letting it extend 2 inches above the rim.
2. In a large bowl, beat the cream cheese with sugar until smooth and creamy, about 3 minutes, scraping down the sides as needed.
3. Add the eggs one at a time, mixing on low speed until fully incorporated. Avoid overbeating to keep the batter silky.
4. Pour in the heavy cream, then sift in the flour, salt, and vanilla extract. Mix gently until combined and no lumps remain.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50 minutes to 1 hour until the top is deeply golden brown and the center is slightly jiggly.
6. Remove from the oven and let it cool completely in the pan. The cheesecake will deflate slightly and set as it cools.
7. Chill in the refrigerator for at least 4 hours or overnight for the best texture and flavor.
8. Carefully remove the parchment and slice with a sharp knife, wiping the blade clean between cuts for neat servings.

Tips for the Best Results

• Use full-fat cream cheese and heavy cream for the creamiest texture.
• Don’t overmix the batter to avoid incorporating too much air, which may cause cracks.
• Let the cheesecake cool fully and chill well to develop its signature creamy consistency.
• Line your pan generously with parchment paper to catch batter overflow and help with removal.
• For a more pronounced burnt top, bake near the upper rack of your oven.

Storage and Reheating

Store leftover San Sebastian cheesecake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 4 days. This cheesecake is best enjoyed chilled, so avoid reheating.

If you want to freeze it, wrap tightly and place in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving for the best texture.

Frequently Asked Questions

What makes a San Sebastian cheesecake different from regular cheesecake?

San Sebastian cheesecake is unique due to its burnt, caramelized top and crustless design. Its interior is creamy and custard-like, without the dense texture of traditional cheesecakes.

Can I use low-fat cream cheese or milk instead of heavy cream?

For best results, full-fat cream cheese and heavy cream are recommended to achieve the signature rich and creamy texture. Using low-fat alternatives may result in a less smooth and less flavorful cheesecake.

Do I need a water bath for this cheesecake?

No water bath is necessary for San Sebastian cheesecake. Its high baking temperature creates the characteristic burnt top and creamy interior without the need for additional moisture.

How do I prevent the cheesecake from cracking?

Avoid overmixing the batter and don’t overbake. Cooling the cheesecake gradually and chilling it thoroughly helps prevent cracks and ensures a smooth texture.