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    Home » Holiday recipes » San Sebastian Cheesecake (Gluten Free Basque cheesecake)

    San Sebastian Cheesecake (Gluten Free Basque cheesecake)

    Published: Dec 12, 2022 by Amanda · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    San Sebastián cheesecake only requires a few ingredients and very little effort to make a beautiful rustic looking Spanish dessert. This burnt Basque cheesecake with a caramelized exterior and a light creamy center is one of the easiest cheesecakes to make!

    Basque cheesecake on brown parchment paper with a slice being lifted out.

    Cheesecake makes a regular appearance for dessert at my house as you may have already seen my lemon curd cheesecake, Millionaires cheesecake, gluten free strawberry cheesecake, or gluten free vanilla cheesecake.

    When I'm looking for something a little simpler without the need to make a base or a slightly lighter cheesecake then this Basque cheesecake is my go-to dessert. It only requires 6 ingredients, is super simple to make, and gluten free!

    As it doesn't require a water bath just like my carrot cake cheesecake makes it even easier.

    Reader review of Basque cheesecake recipe.
    Jump to:
    • ⭐ Why we love this recipe
    • 💭 What is San Sebastian cheesecake
    • 📋 Ingredients notes
    • ⚡ Substitutions & Variations
    • 🥣 Step by Step Instructions
    • 💡 Pro Recipe Tips
    • ❔ Recipe FAQs
    • More Cheesecake recipes
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why we love this recipe

    • So easy to make - this really is the easiest cheesecake to make. A crustless Baked cheesecake without a water bath.
    • Make ahead - Can be made up to 5 days in advance and served straight from the fridge.
    • Gluten free - This recipe uses a little cornstarch instead of flour making this a delicious gluten free basque cheesecake.
    • Beautiful rustic dessert - This Spanish cheesecake is smooth and creamy on the inside with a golden caramelized exterior that gives it some rustic charm.

    💭 What is San Sebastian cheesecake

    San Sebastián cheesecake also known as basque cheesecake, Spanish cheesecake, or tarta de queso. Originates from the Basque region of Spain. Created by Chef Santiago Rivera at the La Viña restaurant has become a much-celebrated and loved dessert around the world.

    Basque cheesecake is very different from cheesecakes as we know it. Made crustless, baked at a high temperature without the need for a water bath. It has a beautiful golden burnt look on the outside but don't be fooled as it tastes amazing with the caramelized exterior and a light and creamy center.

    📋 Ingredients notes

    Labeled ingredients for Basque cheesecake.
    • Full fat cream cheese - Allow the cream cheese to come to room temperature. Always use full fat cream cheese as the higher fat content is required for a firm setting. I used Philadelphia full-fat cream cheese as this is my preferred brand of cream cheese.
    • Granulated sugar - I have tested this recipe with less sugar and it still tastes delicious. I feel that the recipe has the perfect amount of sugar for my taste but I have tested this recipe with slightly less sugar at 130 grams and is still delicious just with less sweetness.
    • Eggs - Use large eggs at room temperature.
    • Heavy cream - Also known as Double cream in the UK. Be sure to use cream with a high fat content.
    • Vanilla extract - Adds a subtle flavor to the cheesecake. Use good high-quality vanilla extract for best results.
    • Cornstarch - Known as Cornflour in the UK. See my cornflour v cornstarch. Using cornstarch makes this basque cheesecake gluten free. You can also use All purpose flour or gluten free all purpose flour if you don't have cornstarch available.

    See the recipe card below for ingredients measurements.

    ⚡ Substitutions & Variations

    As this recipe requires very few ingredients there isn't really much room for substitutions but I have included a couple of suggestions below.

    • Flour - Replace the cornstarch with all-purpose flour just be sure to use gluten free all purpose flour if you require the basque cheesecake to be gluten free.
    • Flavor options - I prefer the simplicity of the vanilla extract but if you are feeling a little adventurous you can substitute the vanilla extract for orange extract or lemon zest.
    • Serving suggestions - Although a slice of San Sebastian Cheesecake tastes amazing on its own it can be paired with your preferred sweet sauce, syrup, or topped with fresh fruit when serving.

    🥣 Step by Step Instructions

    Below is a brief step-by-step process with photos of how to make San Sebastian Cheesecake. See the recipe card below for more detailed recipe instructions.

    Cream cheese and sugar mixed together in a silver bowl.

    Step 1: In a large bowl or stand mixer beat the cream cheese for a few minutes until smooth. Sieve in the sugar to the cream cheese and beat for at least 3 minutes until the sugar has fully incorporated and lump-free.

    Egg added to the cream cheese mixture.

    Step 2: Add the eggs beating one at a time until fully incorporated. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).

    Scraping the cheesecake mixture from the side of the silver bowl with a spatula.

    Step 3: Mix in the cream and vanilla extract beating well. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).

    All ingredients fully combined in a silver bowl to make a smooth cheesecake filling.

    Step 4: Spoon in the cornstarch and beat until the cheesecake mixture is smooth and lump free. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).

    Round baking dish lined with parchment paper and filled with cheesecake mixture ready for the oven.

    Step 5: Transfer the mixture to the lined baking tin and spread evenly. Carefully tap the tin on a hard surface to help release any trapped air bubbles.

    Finished Basque cheesecake on brown parchment paper with a slice being removed.

    Step 6: Place in the oven for approx 30 - 40 minutes until the cake is caramelized brown color on top or may even be nearly black around the edges. It will be set around the edges but will still be wobbly in the middle. It is not undercooked as it will fully set while cooling.

    Notes: The cheesecake will rise when in the oven and start to deflate when cooling. This is what it's meant to do. The color and rustic look will add to its overall finished appearance.

    A slice of Basque cheesecake on a white plate with the remaining cheesecake in the background.

    💡 Pro Recipe Tips

    • Don't worry if the cheesecake slightly cracks while cooling it doesn't affect the taste of the finished dish.
    • Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and grams as baking is a science. When baking it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
    • Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.

    ❔ Recipe FAQs

    How to store Basque cheesecake

    Once cooled store in an airtight container in the refrigerator for up to 5 days.

    Can I make this recipe in advance?

    Yes, The beauty of Basque cheesecake is it is best made at least the day before serving and lasts up to 5 days in the fridge.

    Is Basque cheesecake gluten free?

    This Basque cheesecake is made gluten free by using cornstarch. If you require a gluten free Basque cheesecake always be sure to check what ingredients are used as some recipes include flour that is not gluten-free.

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    📖 Recipe

    Basque cheesecake on brown parchment paper with a slice being lifted out.

    San Sebastian Cheesecake (Burnt Basque cheesecake)

    San Sebastián cheesecake only requires a few ingredients and very little effort to make a beautiful rustic looking Spanish dessert. This burnt Basque cheesecake with a caramelized exterior and a light creamy center is one of the easiest cheesecakes to make!
    5 from 26 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Spanish
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Chill time: 2 hours hours
    Total Time: 2 hours hours 50 minutes minutes
    Servings: 12 servings
    Calories: 374kcal

    Nutritional information is meant as a guideline and all information is approximate.

    Author: Amanda
    Prevent your screen from going dark

    Equipment

    • 9 inch round baking tin I used a springform baking tin.
    • Whisk Electric or stand mixer
    • Parchment paper

    Ingredients

    Ingredients for San Sebastian cheesecake

    • 600 grams Full fat cream cheese (Room temperature) Always use full fat cream cheese as the higher fat content is required for a firm setting. I used Philadelphia full-fat cream cheese.
    • 200 grams Granulated sugar
    • 3 Large Eggs Room temperature
    • 300 ML Heavy cream AKA Double cream
    • 2 teaspoon Vanilla extract
    • 30 grams Cornstarch AKA Cornflour in the UK

    Instructions

    How to make San Sebastian Cheesecake

    • Line the baking tin with parchment paper. Press the parchment paper onto the bottom and sides of the tin with around at least 2 inches overhang at the top. Don't worry the paper doesn't have to be neatly wrapped as the rustic look with add to the finished cheesecake.
    • Preheat the oven to 220°C/425°F/Gas mark 7
    • In a large bowl or stand mixer beat the cream cheese for a few minutes until smooth.
    • Sieve in the sugar to the cream cheese and beat for at least 3 minutes until the sugar has fully incorporated and lump-free. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).
    • Add the eggs beating one at a time until fully incorporated. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).
    • Mix in the cream and vanilla extract beating well. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).
    • Spoon in the cornstarch and beat until the cheesecake mixture is smooth and lump free. (Scrape the sides of the bowl with a spatula to be sure that all the mixture is evenly distributed).
    • Transfer the mixture to the baking tin and spread evenly. Carefully tap the tin on a hard surface to help release any trapped air bubbles.
    • Place in the oven for approx 30 - 40 minutes until the cake is caramelized brown color on top or may even be nearly black around the edges. It will be set around the edges but will still be wobbly in the middle. It is not undercooked as it will fully set while cooling.
    • The cheesecake will rise when in the oven and start to deflate when cooling. This is what it's meant to do. The color and rustic look will add to its overall finished appearance.
    • Carefully remove the baking tin from the oven and leave it to fully cool in the tin. Once fully cooled place in the refrigerator for at least 2 hours preferably overnight to fully firm up.
    • Enjoy!

    Notes

    Chilling time: 
    For a traditional smooth, slightly runny gooey center serve after 2 hours of chill time. 
    For a firm texture serve after chilling for at least 12 hours. 
    • Don't worry if the cheesecake slightly cracks while cooling it doesn't affect the taste of the finished dish.
    Room temperature ingredients - Be sure to use room temperature eggs and cream cheese. Using cold cream cheese and not beating until light and fluffy may result in a grainy texture. 

    Nutrition

    Serving: 1Serving | Calories: 374kcal | Carbohydrates: 22.6g | Protein: 5.2g | Fat: 29.7g | Saturated Fat: 18.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.9g | Cholesterol: 97mg | Sodium: 175mg | Potassium: 84.7mg | Sugar: 18.7g

    Disclaimer

    Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.

    Tried this Recipe? Tag me Today!Mention @glutenfree.tranquility or tag #glutenfreetranquility!

    I hope you enjoyed this San Sebastián cheesecake recipe.

    I would love your feedback.  Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.

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    Comments

    1. April says

      May 06, 2025 at 5:44 pm

      I’ve made this recipe several times now, and every single time I’m blown away by how simple and foolproof it is. The steps are easy to follow, the ingredients are straightforward, and the end result is always amazing. I’m making it again right now for my partner’s birthday and just wanted to say thank you for creating a gluten-free recipe that’s not only delicious but also affordable. Truly appreciate it!5 stars

      Reply
      • Amanda says

        May 20, 2025 at 11:41 am

        Thank you April for the great review. I am so happy you like the recipe, it's one of my favorites!

        Reply
    2. Hamza says

      January 22, 2025 at 10:54 pm

      Hi, quick question about this as I’ve never made oven baked cheesecakes before, only no bake ones. Let’s say I’ve left it in the fridge overnight, would it be okay to be left at room temp the next day? The reason I ask is because I made a no bake cheesecake for a party and it started to melt and lose shape a little when left on the table at room temp5 stars

      Reply
      • Amanda says

        January 27, 2025 at 6:51 pm

        Hi Hamza, Yes the cheesecake should be fine at room temperature for a party and shouldn't lose its shape.

        Reply
    3. San says

      April 20, 2024 at 7:23 am

      Made this twice and it was excellent on both occasions. Everyone loved it. Just a lovely dessert.

      Thanks for recipe and tips. They really help.5 stars

      Reply
      • Amanda says

        April 23, 2024 at 9:18 am

        Thank you San for the lovely review. I am so happy that you liked the recipe.

        Reply
    4. Denise S says

      January 31, 2024 at 9:21 pm

      This turned out amazing! I made it over the Christmas holiday and everyone LOVED it. I was nervous but it came out great exactly as the recipe was written. Making it again soon. Delicious.5 stars

      Reply
      • Amanda says

        February 03, 2024 at 10:23 am

        Thank you Denise for the lovely review. I am so happy you liked the recipe it is always a popular dessert in my house.

        Reply
    5. Kelsey says

      August 07, 2023 at 1:28 pm

      Just made this last night and it’s chilling in my fridge until tonight for my book club! I love the gluten free option (one of my friends i the book club I’m hosting has celiac) and the texture felt and tasted perfect before baking. I’m excited to try a slice tonight but i know it’ll be great! Thank you!5 stars

      Reply
      • Amanda says

        August 08, 2023 at 5:47 pm

        Thank you Kelsey, I am so happy that you like the recipe. I hope you all enjoyed the cheesecake at book club 🙂

        Reply
    5 from 26 votes (21 ratings without comment)

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    Hi, I'm Amanda! I am passionate about creating gluten free versions of all the foods that I enjoy. I love sharing them with others looking for easy but delicious gluten free recipes.

    More about me →

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