How To Make Best San Sebastian Cheesecake (Burnt Basque Cheesecake)

This easy San Sebastian Cheesecake recipe is a traditional Spanish cheesecake. It’s amazingly delicious, creamy, light, and custardy center. this cheesecake is unlike any cheesecake you ever tried and tasted!

Burnt Basque Cheesecake, burnt is the most important thing in this recipe because it’s really burnt. So if you love cheesecakes and you’re a little bit scared making them because you feel you will fail when making cheesecakes. Then you have to try this recipe because we want it to burn and crack.

It’s the easiest cheesecake recipe you will ever make in your life because you will whip the ingredients together put them in the pan and put it in the oven until burnt. Just that! and most importantly it’s crustless it doesn’t require a water bath.

Equipment YOU WILL NEED FOR THE san Sebastian cheesecake

•  Scale

• Cheesecake pan/springform pan or any cake pan

• Stand mixer

• Spatula

• Parchment paper

• Measurements cups:

1 cup = 250 ml

1/3 cup = 85 ml

• TeasponTeaspoon & Tablespoon

WHAT ARE THE INGREDIENTS FOR THE San Sebastian CHEESECAKE RECIPE?

• Cream cheese

• Sugar

• Flour

• Heavy cream

• Eggs

• Vanilla

HOW TO MAKE THE San Sebastian CHEESECAKE RECIPE 

• First, prepare your cake tin by putting 2 pieces of parchment paper in it, and it doesn’t matter if it’s messy because we want it messy.

• Second, in a stand mixer add the cream cheese and beat it for 2 minutes until it’s smooth and there are no lumps on it. And always scrapes down the edges of the bowl.

• Third, then add the sugar and beat well until the sugar is incorporated.

• Fourth, add the eggs one at a time and mix well, then add the vanilla.

• fifth, add the flour and mix until incorporated, pour the heavy cream into the cheesecake mixture and mix for 2-3 minutes.

• Finally, the cheesecake mixture is ready to bake, bake it at 200 Celsius for 35-40 minutes.

Pro Tips for this recipe

• All the ingredients should be at room temperature to ensure you get a smooth texture. 

• preheat your oven to make sure your cheesecake will bake evenly.

• If your cheesecake is getting too dark on the top cover it with foil.

• Use a spatula to always scrape the bowl to ensure the mixture is well incorporated.

• Don’t worry if it juggles in the middle because we want it like this and once it cools it will firm up.

• You have to leave it at room temperature for 3-4 hours before serving it, or if you want it cold leave it at room temperature for 3-4 hours, then put it in the fridge for 4-5 hours or overnight.

• You have to line your tin with 2 pieces of parchment paper or the cheesecake will not release.

• Use 7 or 8 inch tin in this recipe.

FREQUENTLY ASKED QUESTIONS

HOW LONG DOES san Sebastian cheesecake LAST IN THE FRIDGE?

Your Cheesecake will last about a week in the fridge if kept covered. 

WHAT PAN DO I HAVE TO USE?

I used a cheesecake pan and you can use a springform pan. However, if you don’t have both you can use a normal pan. But make sure to line it with two pieces of parchment paper.

HOW TO BAKE IT?

Bake on high temperature and preheated oven for 35-40 minutes until the top is dark. However, it has to be jiggly in the middle.

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San Sebastian Cheesecake (Burnt Basque Cheesecake)

Farah’s Recipes

This easy San Sebastian Cheesecake recipe is a traditional Spanish cheesecake. It's amazingly delicious, creamy, light, and custardy center. this cheesecake is unlike any cheesecake you ever tried and tasted!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting Time : 4 hours hrs

Course Dessert

Cuisine Spain

Servings 10 pieces

Ingredients

  

• 600 g cream cheese
• 1 cup sugar
• 4 eggs
• 4 tablespoon flour 30 g
• 1⅓ cup heavy cream 335 ml
• 2 teaspoons vanilla

Instructions

 

• First of all, preheat your oven to 200 Celsius.
• Line your 7 or 8 inch tin with 2 pieces of parchment paper, and it doesn't matter if it's messy because we want it messy.
• in a stand mixer add the cream cheese and beat it for 2 minutes until it's smooth and there are no lumps on it. And always scrapes down the edges of the bowl.
• Then add the sugar and beat well until the sugar is incorporated. Don't forget to scrape the bowl.
• Add the eggs one at a time and mix well, then add the vanilla.
• Add the flour and mix until incorporated.
• Then pour the heavy cream into the cheesecake mixture and mix for 2-3 minutes.
• Then pour the cheesecake mixture into the tin and bake it in preheated oven for 35-40 minutes.
• Don't worry if it juggles in the middle because we want it like this and it will firm up as it cools.
• leave it at room temperature for 3-4 hours before serving it, or if you want it cold leave it at room temperature for 3-4 hours, then put it in the fridge for 4-5 hours or overnight.

Notes

• The ingredients should be at room temperature.
• after baking it you should leave it at room temperature for 3-4 hours.

Keyword burnt basque cheesecake, san sebastian cheesecake