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!
What is San Sebastian cheesecake:
San Sebastian cheesecake, also known as “burnt” cheesecake, is a creamy dessert that originated from the Basque region of Spain, specifically San Sebastián. Characterized by its distinctive caramelized top and soft, custardy interior, it is made with cream cheese, sugar, eggs, and heavy cream, without a crust. The cake is baked at a high temperature, creating a dark, burnt exterior while maintaining a rich, smooth texture inside, making it a popular choice for those who enjoy a unique twist on traditional cheesecake.
the origin of San Sebastian Cheesecake
San Sebastian Cheesecake, also known as The Cheesecake Factory’s Original Cheesecake, originates from the 1970s when Evelyn Overton opened a small bakery in Detroit, Michigan. Inspired by a recipe she discovered, she perfected her version of cheesecake, which gained popularity and led to the eventual establishment of The Cheesecake Factory restaurant chain by her son, David Overton.
This San Sebastian Cheesecake recipe is rich, creamy texture and distinctive flavor have since made it a beloved dessert across the globe.
WHAT ARE THE INGREDIENTS FOR THE San Sebastian CHEESECAKE RECIPE?
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Cream cheese
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Sugar
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Flour
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Heavy cream
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Eggs
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Vanilla
HOW TO MAKE THE San Sebastian CHEESECAKE RECIPE
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First, prepare your cake tin by putting 2 pieces of parchment paper in it, it doesn’t matter if it’s messy because we want it messy.
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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.
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Third, then add the sugar and beat well until the sugar is incorporated.
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Fourth, add the eggs one at a time and mix well, then add the vanilla.
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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 in preheat oven to 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 after baking it 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 preheat oven for 35-40 minutes until the top is dark. However, it has to be jiggly in the middle.
What is the difference between Basque cheesecake and normal cheesecake?
San Sebastian Cheesecake (Burnt Basque Cheesecake)
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.