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San Sebastián Cheesecake Recipe: The Ultimate Guide to the Iconic Burnt Cheesecake



Meta Title: Authentic San Sebastián Cheesecake Recipe | Burnt Basque Cheesecake Guide
Meta Description: Learn how to make the famous burnt San Sebastián cheesecake with this professional recipe and guide. Includes tips, baking methods, yield, and expert secrets.

Introduction: What Is San Sebastián Cheesecake?

San Sebastián cheesecake, often called Basque burnt cheesecake, is a rich, crustless dessert with a caramelized top and creamy, custard-like center. Originating in San Sebastián, Spain, at La Viña restaurant, this cheesecake has become a modern classic, beloved for its simplicity and bold flavor.

This guide is crafted for professionals, serious home bakers, and food bloggers looking to master the technique and showcase the most photogenic and delicious version of this globally trending dessert.

Table of Contents

  1. What Makes It Different?

  2. Ingredients List

  3. Equipment Needed

  4. Step-by-Step Baking Method

  5. Yield and Baking Time

  6. Storage and Shelf Life

  7. Nutrition Information

  8. Expert Tips for the Perfect Burn

  9. FAQs

  10. Serving Ideas & Variations

1. What Makes San Sebastián Cheesecake Special?

Unlike traditional cheesecakes:

  • No crust – The parchment-lined pan creates a rustic, caramelized exterior.

  • High temperature baking – Delivers the signature burnt top while leaving the center luxuriously soft.

  • No water bath – This makes the baking process simple and more forgiving.

2. Ingredients for a Classic San Sebastián Cheesecake

IngredientWeight (grams)Notes
Cream cheese900gFull-fat, room temperature
Granulated sugar300gSuperfine if possible
Eggs5 large (250g)Room temperature
Heavy cream400g35–38% fat, not whipped
All-purpose flour25gSifted
Salt1/4 tspBalances the sweetness
Vanilla extract1 tsp (optional)For aromatic depth

3. Equipment You’ll Need

  • 9-inch (23cm) springform pan

  • High-quality parchment paper

  • Stand mixer or hand mixer

  • Spatula

  • Digital kitchen scale

  • Oven thermometer (for accuracy)

4. Step-by-Step Method

Step 1: Preheat Oven

  • Heat oven to 210°C (410°F) (conventional) or 190°C (375°F) (fan-forced).

  • Line your springform pan with two overlapping sheets of parchment paper, ensuring the paper rises at least 5–6 cm above the pan edges.

Step 2: Cream Cheese & Sugar

  • In a stand mixer fitted with a paddle (or using a hand mixer), beat cream cheese and sugar on medium speed until smooth and fluffy (2–3 minutes). Scrape down as needed.

Step 3: Add Eggs

  • Add eggs one at a time, beating thoroughly between each addition. The mixture should be glossy and lump-free.

Step 4: Add Cream, Salt, Vanilla

  • Pour in the heavy cream, salt, and vanilla (if using). Mix on low to medium until fully combined.

Step 5: Add Flour

  • Sift the flour over the batter and fold gently with a spatula or mix on low speed until incorporated. Avoid overmixing.

Step 6: Pour & Bake

  • Pour batter into the lined pan.

  • Tap the pan lightly to remove air bubbles.

  • Bake in the preheated oven for 50–60 minutes, or until the top is deeply browned and the center is still jiggly.

🔥 The burn is intentional — it creates a rich, caramelized flavor that contrasts beautifully with the creamy interior.

Step 7: Cool

  • Let cool in the pan for 2–3 hours at room temperature.

  • Refrigerate for at least 6 hours (or overnight) before slicing for best results.

5. Yield and Baking Time

MetricValue
Yield10–12 slices
Baking time50–60 minutes
Chill time6+ hours (overnight best)
Total prep + bake~1 hour 15 minutes

6. Storage & Shelf Life

  • Refrigerator: Store tightly wrapped for up to 5 days.

  • Freezing: Freeze slices individually wrapped for up to 2 months.

  • Best Served: Cold or slightly chilled. Texture improves after 12–24 hours.

7. Nutrition Information (Per Slice, 12 servings)

NutrientApproximate Value
Calories410 kcal
Fat32g
Saturated Fat19g
Carbohydrates25g
Sugar20g
Protein6g
Fiber<0.5g

8. Expert Tips for the Perfect San Sebastián Cheesecake

✅ Use room temperature ingredients – Ensures a smooth batter with no lumps.
✅ Don’t overbake – The center should wobble slightly. It will set as it cools.
✅ Parchment height matters – The cheesecake will rise and fall; taller paper prevents overflow.
✅ Bake at high heat – That’s how you get the iconic burn without bitterness.
✅ Chill before slicing – For clean cuts and the right texture.

9. Frequently Asked Questions (FAQs)

Q: Can I make this gluten-free?

Yes. Substitute the all-purpose flour with 1:1 gluten-free baking flour or cornstarch.

Q: Why is my cheesecake not browning?

Ensure your oven is hot enough. Use an oven thermometer to verify accuracy.

Q: Can I reduce the sugar?

Yes, but no more than 15–20% reduction or texture and flavor will be affected.

Q: Can I serve it warm?

Yes, but it will be gooier and less structured. For best presentation, chill first.

10. Serving Suggestions & Variations

  • Serve with a drizzle of salted caramel or espresso syrup.

  • Top with fresh berries or a dusting of cocoa powder.

  • Flavor twists: try a touch of orange zest, matcha, or dark chocolate chunks in the batter.

Conclusion: A World-Class Dessert Made Simple

San Sebastián cheesecake delivers maximum impact with minimal ingredients. Whether you’re running a bakery, hosting a dinner party, or creating content for a food blog, this burnt Basque-style dessert offers drama, indulgence, and simplicity in one irresistible package.

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