San Sebastian Cheesecake (Burnt Basque cheesecake)

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

5 from 27 votes

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!

Prep Time15

Cook Time35

Chill time2

Total Time2 50

Course: Dessert

Cuisine: Spanish

Servings: servings

Calories: 374kcal

Author: Amanda

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