Home AllRecipes San Sebastian Cheesecake (Basque Cheesecake)

San Sebastian Cheesecake (Basque Cheesecake)


by admin
San Sebastian Cheesecake


Our family fell in love with San Sebastian Cheesecake the first time we tried it. My husband raves about its perfectly burnt top and creamy interior, while the kids adore its melt-in-your-mouth texture. It’s become our go-to dessert for special occasions, and every time I bake it, the house fills with the irresistible aroma of caramelized sugar and vanilla. This cheesecake has turned ordinary moments into cherished memories for us.


What makes this San Sebastian Cheesecake special?

Unique Texture: With a creamy, custard-like center and a beautifully burnt top, this cheesecake offers a delightful contrast in every bite.
Simple Ingredients: Made with basic pantry staples, yet the result is extraordinary.
No Crust Needed: The rich, caramelized top and edges eliminate the need for a traditional crust.
Versatile Serving Options: Delicious on its own or paired with a warm chocolate sauce for an extra indulgence.
Make-Ahead Dessert: Perfect for preparing in advance, it tastes even better the next day.

San Sebastian Cheesecake


San Sebastian Cheesecake

San Sebastian Cheesecake (Basque Cheesecake)

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

San Sebastian Cheesecake, also known as Basque Cheesecake. This rich and creamy dessert, famous for its deeply caramelized top and custard-like center, is a must-try for any cheesecake lover.


  • For the Cheesecake:
  • 1 kg (36 ounces) cream cheese, at room temperature
  • 300 grams (1½ cups) granulated white sugar (for a sweeter cheesecake use 400 grams / 2 cups)
  • 7 large eggs, at room temperature
  • 180 ml (¾ cup) heavy cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1 tablespoon all-purpose flour
  • For the Optional Chocolate Sauce:
  • 340 grams (12 ounces) dark or milk chocolate
  • 180 ml (¾ cup) heavy cream
  • 1½ teaspoons vanilla extract


For the Cheesecake:

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven. Line a 10-inch (25 cm) springform or round baking pan with parchment paper, ensuring the paper extends beyond the edges of the pan for easy removal. Wet the parchment paper, squeeze out the water, and pat it dry to make it more flexible.
  2. In a large bowl, use an electric mixer, whisk, or a metal spoon to cream together the sugar and cream cheese until smooth.
  3. Add the eggs one at a time, beating until fully incorporated after each addition.
  4. Mix in the heavy cream, vanilla extract, and lemon juice until well combined.
  5. Add the flour and gently mix on low speed or by hand until just incorporated.
  6. Pour the batter into the prepared pan and bake for 35 to 50 minutes, or until the top is browned and almost burnt. The center will still be wobbly.
  7. Remove the cake from the oven and let it cool completely in the pan on a cooling rack. The cake will rise during baking and sink as it cools.
  8. After about an hour, transfer the cake to the refrigerator to chill completely, ideally overnight. Keep the parchment paper on until ready to slice and serve.

For the Optional Chocolate Sauce:

  1. Before serving, combine the chocolate and cream in a microwave-safe bowl. Microwave, stirring every 45 seconds until the chocolate is fully melted.
  2. Stir in the vanilla extract until well combined.
  3. Slice the cheesecake into wedges and serve either at room temperature or chilled. Drizzle each slice with the warm chocolate sauce for an extra delicious touch.


  • Refrigeration: Cover the cheesecake with foil or plastic wrap and store it in the refrigerator for up to a week.
  • Freezing the Whole Cheesecake: Wrap the entire cheesecake in plastic wrap, then in aluminum foil or place in an airtight container. Freeze for up to 3 months.
  • Freezing Slices: For individual slices, pack tightly in an airtight container, place inside a freezer bag, and squeeze out excess air. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.


Frequently Asked Questions

Can I use low-fat cream cheese?
For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat versions may not yield the same creamy consistency.
What can I substitute for heavy cream?
Heavy cream can be substituted with whipping cream, but avoid using milk as it will alter the texture of the cheesecake.
Can I make this cheesecake without flour?
Yes, the flour helps with structure, but the cheesecake can still be made without it. The texture will be slightly different, more creamy and less firm.
How do I prevent the cheesecake from cracking?
This cheesecake is meant to have a rustic, burnt top, so cracks are part of its charm. Ensure the ingredients are at room temperature to minimize cracks.
Can I make the cheesecake in advance?
Yes, this cheesecake tastes even better the next day, making it an ideal make-ahead dessert.

You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy
Skip to Recipe