San Sebastián Cheesecake (Burnt Cheesecake) Recipe

Step-by-Step Instructions

1. Preheat the oven to 210 °C / 410 °F (top and bottom heat, no fan).

2. Prepare the pan: Line a springform pan with parchment paper, letting the paper hang over the edges. Do not grease the pan.

3. Beat the cream cheese and sugar until smooth and lump-free. You can use an electric mixer or a whisk.

4. Add the eggs, one at a time, beating well after each addition.

5. Incorporate the flour (sifted) and vanilla extract. Mix well.

6. Add the heavy cream and beat until you have a smooth, creamy, and homogenous mixture.

7. Pour the batter into the prepared pan.

8. Bake for 40–45 minutes. The center should jiggle slightly when shaken. The top will puff up and become very golden (almost burnt — that’s exactly what you want!).

9. Cool at room temperature, then refrigerate for at least 4 hours (overnight is best).

To Serve:

Serve cold or at room temperature.

It pairs beautifully with fresh fruit, jam, or just on its own — it’s perfect either way!

Extra Tips:

• Don’t worry if it cracks or sinks while cooling — that’s part of its rustic charm!

• The less you bake it, the creamier the center will be.

• You can use low-fat cream cheese, but the texture will be slightly less rich.

Conclusion:

The San Sebastián Cheesecake is one of those show-stopping desserts that’s surprisingly easy to make. With its creamy texture and deep, rich flavor, it’s irresistible. Perfect for celebrations or simply treating yourself to something special.