San Sebastián Cheesecake

Ohhh yes 😍🍰 San Sebastián Cheesecake—also called Basque Burnt Cheesecake—is gloriously creamy in the middle with that dramatic caramelized top. No crust, no water bath, no stress.

---

🖤 San Sebastián Cheesecake (Basque Burnt Cheesecake)

Ingredients (8-inch cake)

• 2 lbs (900 g) full-fat cream cheese, room temp

• 1½ cups sugar

• 5 large eggs, room temp

• 2 cups heavy cream

• 1 tsp vanilla extract

• ¼ tsp salt

• ¼ cup all-purpose flour (or cornstarch for ultra-creamy)

---

Instructions

1. Heat oven high

   • Preheat to 425°F (220°C).

   • Line an 8-inch springform pan with parchment, letting it rise above the sides (wrinkles are good!).

2. Mix

   • Beat cream cheese and sugar until completely smooth (no lumps).

   • Add eggs one at a time, mixing gently.

   • Mix in cream, vanilla, and salt.

   • Sift in flour; mix just until combined.

3. Bake

   • Pour batter into pan.

   • Bake 45–50 minutes until deeply golden (almost burnt) on top and very jiggly in the center.

4. Cool

   • Cool at room temp for 2–3 hours.

   • Chill at least 4 hours (overnight = perfection).

5. Serve

   • Slice cold or slightly room temp.

   • No toppings needed… but berries are welcome 😌

---

What Makes It Special

• High heat = caramelized top

• No crust = pure creaminess

• Jiggly center = custard magic

Pro Tips

• Don’t overmix = silkier texture

• Dark top is the goal, not a mistake

• Wrinkled parchment gives the classic look

Variations

• Lemon zest for brightness

• Chocolate swirl

• Matcha or espresso version

This cheesecake is effortless, dramatic, and wildly luxurious—the kind of dessert that makes people pause after the first bite 🤍

Want a smaller 6-inch version or a less-sweet Spanish-style ratio next?