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!
Cheesecake makes a regular appearance for dessert at my house as you may have already seen my 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!
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⭐ 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
- 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.
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.
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).
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).
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).
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.
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.
💡 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
Once cooled store in an airtight container in the refrigerator for up to 5 days.
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.
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.
More Cheesecake recipes
📖 Recipe
San Sebastian Cheesecake (Burnt Basque cheesecake)
Nutritional information is meant as a guideline and all information is approximate.
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
- Don't worry if the cheesecake slightly cracks while cooling it doesn't affect the taste of the finished dish.
Nutrition
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.
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.
Kelsey
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!
Amanda
Thank you Kelsey, I am so happy that you like the recipe. I hope you all enjoyed the cheesecake at book club 🙂