SAN SEBASTIAN BASQUE CHEESECAKE
This post may contain affiliate links that won’t change your price but will share some commission.
San Sebastian Basque Cheesecake is a traditional Spanish Basque cheesecake recipe. This cheesecake is crustless and has a, purposely, scorched top and velvety smooth inside. It’s perfectly light, creamy, smooth, and perfectly caramelized. It’s unique, delicious, and very easy to make!
SAN SEBASTIAN BASQUE CHEESECAKE
“Burnt” Basque Cheesecake truly is easy-to-make and almost impossible to mess up. I like it served plain but it’s good with ice cream, whipped cream, fresh berries, berry sauce, chocolate sauce, Nutella sauce, and caramel sauce.
This is a great dessert for the holidays if you want something different instead of cake or pie. It’s also better after it sits a day or two so perfect when you need to make some recipes ahead.
Another yummy holiday cheese is this Cranberry Cheesecake.
INGREDIENTS YOU’LL NEED FOR SAN SEBASTIAN CHEESECAKE
The full recipe with ingredient amounts and directions is further down in the recipe card. You can create your free recipe box here to save the recipe so you’ll never misplace it.
- Cream cheese.
- Sugar.
- Salt.
- Eggs.
- Vanilla extract.
- All-purpose flour.
- Heavy whipping cream.
FREQUENTLY ASKED QUESTIONS
What is the difference between San Sebastian cheesecake and normal cheesecake? A San Sebastian Cheesecake has no crust, silky and soft inside. The top of the cake looks charred but does not taste burnt, it is more of a buttery, caramel taste.
What are other names for San Sebastian Cheesecake? It is also known as Burnt Cheesecake and Basque Cheesecake
How long does Basque cheesecake last in the fridge? It lasts 4 to 5 days in the fridge in an airtight container.
Can I freeze a Basque Cheesecake? Yes! Please the cheesecake or slices in a freezer-safe container that can freeze for up to 3 months.
Does freezing Basque Cheesecake change the texture? No! freezing the cheesecake does not change the quality or texture.
How do I serve the San Sebastian cheesecake? It can be served topped with fresh fruits, some powdered sugar, or as is.
CHEF’S TOOLS
LET’S CONTINUE BAKING!
- Skinny Peaches & Cream Greek Yogurt Cheesecake
- German Chocolate Cheesecake
- How to Bake the Perfect Cheesecake
- Cheesecake Layered Carrot Cake Recipe
- Woodford Reserve Bourbon Eggnog Cheesecake
- Strawberry Ripple Almond Cheesecake
- Cheesecake Factory Oreo Cheesecake
- Ultimate Blueberry Cheesecake
- Fig Scones
- Double Chocolate Muffins
- Key Lime Cheesecake
- Rolo Cheesecake
- Lemon Cobbler
- Strawberry Cheesecake with Oreo Crust
- Pecan Pumpkin Cobbler
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
SAN SEBASTIAN BASQUE CHEESECAKE
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 32 ounces cream cheese brick-style, (4)8-oz pkgs, room temp
- 1 and ¾ cups granulated sugar
- ¼ teaspoon salt
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
Instructions
- Preheat the oven to 425 degrees. Line a 9-inch springform pan with parchment paper and set it aside.
- *NOTE* Cut 2 pieces of parchment paper big enough so it covers the bottoms and side. Place them 90 degrees or like an X. So basically you have a layer of parchment paper covering the pan like a bowl. Set aside. Don’t butter or oil the paper or the pan.
- In a large mixing bowl cream together cream cheese, sugar, and salt. I used a hand mixer but you could use a stand-up mixer as well.
- Mix in the eggs one at a time, mixing well in between each.
- Add in the vanilla extract. Mix to combine.
- Add in the flour and heavy cream.
- Mix until combined, but don’t overmix. You will have a thick, smooth, silky batter.
- Pour the batter into the prepared pan. Spread evenly. No need to tap the pan down.
- Bake in the preheated oven for 35 to 38 minutes. Turn the pan halfway for an even color.
- *NOTE* Your oven must be at temperature for at least 10 minutes so the heat is universal throughout the oven. No need to add extra moisture with a water bath. However, take note I used a 9-inch. If you use an 8-inch springform you will have too much batter and if you use a 10-inch, your cheesecake will be thinner, therefore the cooking time will be different.
- The cake is cooked when the edges are set and the center is jiggly. It will have a dark top and it’s ok. *NOTE* You will see when you take the cheesecake out of the oven it is all nice and inflated as a souffle would be. As it cools off, it will sink and crack. That’s ok, that is the style of the cheesecake.
- Allow to cool completely. Leave it in the springform with paper for at least 2 hours, but better overnight.
- When ready to serve, take the cake out of the springform, and keep the parchment paper. When serving, peel the paper off and cut the pieces. Serve and enjoy.
May I substitute mascarpone for some or all of the cream cheese?
Yes, you can.
I’ve already made this twice and it’s become a family favorite!
Can this be made Keto by using swerve and Almond flour, would you use the same amount?
Yes, you can use almond flour. You can also use erythritol or monk fruit sweetener instead of sugar.