Here’s a classic San Sebastián Cheesecake recipe—the famous “burnt” Basque-style cheesecake that’s creamy inside with a caramelized, deeply golden top:
San Sebastián (Basque) Cheesecake Recipe
Ingredients (8–10 servings)
- 2 lbs (900 g) cream cheese, room temperature
- 1½ cups (300 g) granulated sugar
- 6 large eggs
- 2 cups (480 ml) heavy cream
- 1 tsp vanilla extract
- ¼ cup (30 g) all-purpose flour
- ½ tsp salt
Instructions
- Preheat oven to 400 °F (200 °C). Line a 10-inch springform pan with two layers of parchment paper, letting the paper extend above the rim (the cake rises and browns dramatically).
- Make the batter:
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating gently after each addition.
- Mix in heavy cream and vanilla extract until combined.
- Sift in flour and salt, fold gently until smooth.
- Bake:
- Pour batter into the prepared pan.
- Bake at 400 °F (200 °C) for 50–60 minutes, until the top is deeply golden brown and slightly cracked. The center should still jiggle slightly—it will set as it cools.
- Cool:
- Let the cake cool completely in the pan. Remove the springform and peel off parchment.
- Refrigerate for at least 4 hours or overnight for best texture.
✅ Tips:
- The “burnt” top is intentional—it gives the signature caramelized flavor. Don’t worry if it looks dark.
- Use full-fat cream cheese and cream for maximum creaminess.
- Slice with a hot knife (dip in hot water and wipe dry) for neat pieces.
If you want, I can give a mini version recipe that bakes in a 6-inch pan—perfect if you want to try it without making a huge cheesecake.
Do you want me to do that?
