Basque Burnt Cheesecake (a.k.a San Sebastian Cheesecake) is a crustless Spanish cheesecake with a super creamy interior, and a caramelized, almost burnt top. This delicious baked cheesecake has a unique flavor and an incredibly smooth texture. And the best part is that it is extremely easy to make with only 6 simple ingredients!
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Basque Cheesecake has become incredibly popular over the last 30 years. A small restaurant called La Viña in San Sebastian started serving this burnt-topped with silky smooth custardy interior cheesecake in the 1990s.
This very special Basque Burnt Cheesecake - San Sebastian Cheesecake recipe was developed by Chef Santiago Rivera and now it is popular all around the world.
What is Basque Burnt Cheesecake?
Burnt Basque Cheesecake is a crustless baked cheesecake with a smooth - custardy interior and a distinctive burnt top. It is also known as San Sebastian Cheesecake in some countries. It is created by chef Santiago Rivera in the 1990s for a small cafe in San Sebastian.
Same as my other cheesecake recipes The Best Baklava Cheesecake and Cranberry Cheesecake Brownies, this unique Spanish dessert is very easy to make yet extremely impressive. This Basque Cheesecake is much different than the American-style baked cheesecakes or no-bake cheesecakes.
Why This Recipe Works?
- This recipe is foolproof and almost impossible to fail! It is really hard to mess up this Basque Burnt Cheesecake recipe. Even if you are a first-time cheesecake maker.
- You only need 5 simple ingredients you might already have in hand.
- This Basque Burnt Cheesecake recipe is adjustable. You can make the texture firmer or runner by increasing or reducing the baking time.
- You can prepare this delicious Basque-style baked cheesecake up to 3 days in advance.
Ingredients and Substitutes
- Cream cheese - The same as I use for making cream cheese frosting for Carrot Cake, I use full-fat cream cheese (Philadelphia) for the cheesecake filling. I don't recommend reduced-fat versions. Bring it to room temperature before using it.
- Icing sugar - I prefer using icing sugar for the cheesecake filling as it dissolves quicker than caster sugar. However, caster sugar works well too if you prefer.
- Eggs - Use large-size fresh, free-range eggs at room temperature.
- Vanilla paste - I use vanilla bean paste or extract for deep&delicious vanilla flavor. Avoid using artificial vanilla for this recipe. You can substitute it with lemon zest or skip it.
- Cream - I prefer using double cream/heavy cream but you can also use whipping cream. Same as the cream cheese and the eggs, bring it to room temperature before using it.
- Flour - I use plain or all-purpose white flour for the cream cheese filling.
How to Make San Sebastian (Burnt Basque) Cheesecake?
Making this scrumptious Spanish cheesecake is easier than you think. However, you need to follow a few simple steps to achieve the best results:
Preheat the oven to 200° C (390° F).
Line your 23 cm (9") springform cake tin with parchment paper. Make sure that all the edges of the tin are covered by parchment paper. Set it aside.
Place the cream cheese and icing sugar in a bowl and whisk together until fluffy. I prefer using my kitchen aid for this stage but you can also use a hand-held mixer.
Add the vanilla and then the eggs, one at a time, and keep whisking until nicely combined.
Sift the flour and then add it to the mixture along with the salt, and heavy cream, and beat just enough to combine without overmixing it at that stage. We don't want to incorporate too much air into the cheesecake, we just want to mix it until it is smooth.
Scrape down the sides of the bowl with a rubber spatula, and give it one last good mix until everything is entirely mixed.
Pour the mixture into your prepared cake tin, knock the cake tin on the countertop a few times to remove any air bubbles, then put it into the preheated oven.
Bake it for 35 to 40 minutes, until the top is nicely browned, the edges are set, and the middle is slightly wobbly.
Remove it from the oven and let your Basque Cheesecake cool down to room temperature.
You can serve the cheesecake at room temperature if you like the center slightly creamy - custardy, or refrigerate it for a few hours if you want it firmer.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- Make sure the eggs, cream cheese, and double cream are at room temperature before whisking them.
- Line your springform cake pan with parchment paper, making sure that all the edges are fully covered.
- Add the eggs one at a time, beating just enough to incorporate them.
- Don't overmix the cheesecake batter, mix everything until just combined. We don't want to incorporate too much air into the cheesecake, we just want to mix it until it is smooth.
- Scrape the sides of the bowl with a rubber spatula while mixing the cheesecake batter.
- Let the cheesecake totally cool down before removing it from the baking pan and cutting it into portions.
- To get clean cuts, use a thin, sharp knife. Run the knife under hot water between each cut, wiping it clean with a kitchen cloth to prevent any sticking.
How to Serve Basque Burnt Cheesecake?
The best and most popular accompaniment to this delightful and unique cheesecake is a glass of sweet Pedro Ximenez sherry.
This cheesecake is perfect when served plain, but you can garnish it with some fruit compote, fresh berries, or chocolate sauce if you wish.
Recipe FAQs
Yes, it freezes beautifully! Let it totally cool down before freezing, wrap it with a cling film, and keep it in the freezer for up to 3 months.
The leftovers would keep for up to 5 days when refrigerated in an airtight container.
Bask cheesecake doesn't have a base and is much lighter than New York-style baked cheesecake. Also, it has a caramelized top with a silky, gooey middle.
New York Cheesecake is neat in appearance and tastes creamy with a dense and thick texture.
Related Recipes
For more simple yet delicious dessert recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this unique Burnt Basque Cheesecake recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Basque Burnt Cheesecake (San Sebastian Cheesecake)
Equipment
Ingredients
- 900 g full-fat cream cheese
- 350 g icing sugar
- 6 large free range eggs
- 200 ml double cream or heavy cream
- 30 g plain white flour / all-purpose flour
- 2 teaspoon vanilla bean paste
- ½ teaspoon salt
Instructions
- Preheat the oven to 200° C (390° F).
- Line your 23 cm (9") springform cake tin with parchment paper. Make sure that all the edges of the pan are covered by parchment paper.
- Place the cream cheese and icing sugar in a bowl and whisk together until fluffy. I prefer using my kitchen aid for this stage but you can also use a hand-held mixer.
- Add the eggs, one at a time, and keep whisking until nicely combined.
- Sift the flour and add it to the mixture along with the salt, heavy cream, and vanilla, and beat just enough to combine without overmixing it at that stage. We don't want to incorporate too much air into the cheesecake, we just want to mix it until it is smooth.
- Scrape down the sides of the bowl and give it one last good mix until everything is fully mixed.
- Pour the mixture into your prepared cake tin, knock the cake tin on the countertop a few times to remove any air bubbles, then put it into the preheated oven.
- Bake it for 35 to 40 minutes, until the top is nicely browned, the edges are set, and the middle is slightly wobbly.
- Remove it from the oven and let your Basque Cheesecake cool down to room temperature.
- You can serve the cheesecake at room temperature if you like the center slightly creamy - custardy, or refrigerate it for a few hours if you want it firmer.
Video
Notes
- Make sure the eggs, cream cheese and double cream are at room temperature before whisking them.
- Line your springform cake pan with a parchment paper, making sure that all the edges are fully covered.
- Add the eggs one at a time, beating just enough to incorporate them.Don't overmix the cheesecake batter, mix everything until just combined.
- Scrape the sides of the bowl with a rubber spatula while mixing the cheesecake batter.
- Let the cheesecake totally cool down before removing it from the baking pan and cutting it into portions.
- To get clean cuts, use a thin, sharp knife. Run the knife under hot water between each cut, wiping it clean with a kitchen cloth to prevent any sticking.
Nutrition
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Tara S
This is a beautiful cheesecake. Does not taste eggy at all! Great for a big gathering of friends or family.