Made with cream cheese, heavy whipping cream, and a touch of vanilla, this easy San Sebastian cheesecake is a crustless cheesecake that you can easily make at home. It has a very creamy and smooth texture with a beautiful caramelized top that adds a contrast of flavors and makes it a truly irresistible dessert.
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Why is it called San Sebastian cheesecake
The San Sebastian cheesecake, also known as Basque cheesecake, or Burnt cheesecake is named after the city of San Sebastian in the Basque Country, Spain. The cheesecake gained popularity due to its unusual appearance and flavor. The recipe intentionally bakes the cake until the top turns dark brown, almost burnt, resulting in a contrast between the creamy, custard-like center and the caramelized outer layer.
Difference between Basque burnt cheesecake and New York cheesecake
They vary in textures. The Basque version skips the crust, featuring a creamy custard-like interior topped with a caramelized layer.
New York Cheesecake is known for its dense and creamy consistency, as well as a graham cracker crust, offering a more traditional cheesecake taste.
Why you should try this recipe
Gluten-free – The Spanish Basque cheesecake is made without a crust, naturally making it a gluten-free dessert.
No water bath – Say goodbye to the fuss of a water bath. The San Sebastian cheesecake recipe doesn't require you to use the water bath technique for baking.
What ingredients you will need
- Cream cheese – Use full-fat cream cheese such as Original Philadelphia cream cheese to make this burnt Basque cheesecake.
- Sugar
- Eggs
- Cornstarch
- Heavy whipping cream
- Vanilla
- Lemon juice
What tool you will need
For this recipe, you won't need any special equipment. A mixing bowl, a metal whisk, and a springform pan will be enough to make this San Sebastian cheesecake. However, if you prefer, you can also use a hand mixer to thoroughly combine all the ingredients. And if you have a stand mixer, you can beat all the ingredients together using a paddle attachment.
Cooking tips
- Room temperature ingredients – To ensure a smooth and lump-free batter, make sure your cream cheese, eggs, and other dairy ingredients are at room temperature before mixing. This allows them to incorporate more easily and evenly, resulting in a creamy and consistent texture. Take the ingredients out of the refrigerator about 1-2 hours before you plan to start baking.
- Patience for cooling – While it might be tempting to dig into the cheesecake as soon as it's out of the oven, allowing it to cool properly is key to achieving the desired taste and texture. After baking, let the cheesecake cool to room temperature on a wire rack before transferring it to the fridge. This gradual cooling process helps the flavors meld and the texture set properly.
Step by step directions
- Preheat the oven to 220C (425F) and line an 8” (20cm) springform pan with parchment paper.
- In a large mixing bowl, add the cream cheese and sugar. Beat with a hand mixer on low until well combined.
- Add one egg at a time and beat on low until fully incorporated.
- Add the cornstarch, lemon juice, and vanilla extract and beat again.
- Pour the heavy cream and beat once again to incorporate.
- Pour the mixture into the prepared pan, tap it several times on a flat surface to remove large air bubbles, and bake for 40-50 minutes or until the cheesecake is jiggly in the center and the top is dark brown, almost burnt.
- Let the cheesecake cool down to room temperature. Then place the cheesecake into the fridge to cool down further for 3-4 hours, or overnight.
- Remove from the pan onto a serving plate and serve.
Serving options
- Variety of Toppings – While the classic San Sebastian cheesecake is delicious on its own, you can experiment with various toppings to suit different preferences. Consider serving a slice of burnt cheesecake with fresh berries, Raspberry coulis, Lemon curd, chocolate shavings, Chocolate ganache, or a drizzle of Salted caramel before serving.
- Flavor Infusions – Modify the recipe by incorporating different flavors into the cheesecake batter. You could fold in lemon zest or orange zest. Mix in 2-3 tablespoons of creamy peanut butter to make peanut butter cheesecake or add a little bit of melted chocolate for a chocolate cheesecake instead.
FAQ
Store in the fridge for up to 4 days.
Yes, you can freeze it for up to 2 months.
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Recipe card
San Sebastian cheesecake
Equipment
- Digital kitchen scale
- Mixing bowl
- Hand mixer or whisk
- an 8" (20cm) springform pan
- Parchment paper
Ingredients
- 600 g cream cheese
- 130 g granulated sugar
- 3 large eggs
- 25 g cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 250 ml heavy whipping cream
Instructions
- Preheat the oven to 220C (425F) and line an 8” (20cm) springform pan with parchment paper so the bottom and the sides are completely covered.
- In a large mixing bowl, add the cream cheese and sugar. Beat with a hand mixer on low until well combined.
- Then, add one egg at a time and beat on low until fully incorporated.
- Add the cornstarch, lemon juice, and vanilla extract and beat again.
- Pour the heavy cream and beat once again to incorporate.
- Pour the mixture into the prepared pan, tap it several times on a flat surface to remove large air bubbles, and bake for 40-50 minutes or until the cheesecake is jiggly in the center and the top is dark brown, almost burnt. The cheesecake will rise and a few cracks can appear during baking.
- Let the cheesecake cool down to room temperature. Then place the cheesecake into the fridge to cool down further for 2-4 hours, or overnight.
- Remove from the pan onto a serving plate and serve.
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