San Sebastian Cheesecake (Gluten Free 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!

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.

⭐ 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 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.