San Sebastian Cheesecake (Basque Cheesecake)

San Sebastian cheesecake is quite a bit different from a traditional cheesecake. There’s no crust, no water bath, and instead of trying to prevent the top from browning, you actually want it to get quite dark.

Baking at a high temperature gives it that deeply caramelized top while the center stays soft, creamy, and almost custard-like. Even the crumpled parchment and rustic edges are part of what makes this cheesecake so distinctive.

The cheesecake originated at La Viña restaurant in San Sebastián, Spain, where chef Santiago Rivera developed it in the 1990s. It’s also known as Basque cheesecake or Basque burnt cheesecake.

Here’s Why This San Sebastian Cheesecake Recipe Works

High heat creates the deeply browned top: San Sebastian cheesecake bakes at a higher temperature than a traditional cheesecake. This allows the top to caramelize and develop its characteristic dark color while the center stays soft and creamy.

A little flour adds structure: There is just enough flour to help the cheesecake set and hold its shape when sliced without taking away from the creamy, custard-like texture.

An extra egg yolk adds richness: Whole eggs provide the structure, while an extra yolk makes the filling richer and gives it a smoother texture.

Mixing the flour with the sugar helps prevent lumps: Combining the flour and sugar first helps distribute the flour evenly, so it blends smoothly into the cream cheese mixture without forming pockets of flour.

Ingredient Notes

Cream cheese: Use full-fat, block-style cream cheese and bring it to room temperature before mixing. Cold cream cheese is one of the main causes of lumpy cheesecake batter.

Granulated sugar: Regular granulated sugar works best here. It gets mixed with the flour before adding it to the cream cheese, which helps the flour incorporate smoothly.

All-purpose flour: You only need a small amount. Avoid packing it into the measuring cup, since too much flour can make the center firmer than intended.

Eggs and egg yolk: Bring the eggs to room temperature so they blend easily into the batter. Add them gradually and avoid overmixing once they go in.

Heavy cream: Use heavy cream or heavy whipping cream. The high fat content contributes to the rich, creamy texture of the filling.

Vanilla extract: Vanilla rounds out the cream cheese and gives the filling a little warmth.

If you prefer a more traditional baked cheesecake, my New York Cheesecake is denser and firmer, with the classic texture you expect from a New York-style cheesecake.

How to Know When Basque Cheesecake Is Done

The top should be deeply browned, the edges should look puffed, and the center should still jiggle when you gently move the pan. It will look a little underdone compared with a classic cheesecake, but it continues to set as it cools and chills.

For a more precise check, insert an instant-read thermometer into the center. It should register about 152°F to 158°F. This gives the cheesecake enough structure to set while keeping the center soft and creamy.

Sauces and Toppings

San Sebastian cheesecake is excellent plain, but the caramelized top also pairs well with fruit sauces. Try strawberry topping, homemade blueberry sauce, or raspberry sauce for a bright contrast to the rich, creamy filling.

For something richer, try salted caramel sauce or rich chocolate sauce. The caramel is especially good with the deeply browned top of the cheesecake.

My triple lemon cheesecake is another creamy cheesecake, with lemon in the crust, filling, and topping.

Frequently Asked Questions

Basque Cheesecake

This is one of those cheesecakes where the imperfections are part of the appeal. Let the top get dark, don’t worry about the wrinkled sides, and pull it from the oven while the center still has plenty of jiggle.

Once it chills, you’ll have that contrast between the caramelized exterior and creamy center that makes Basque cheesecake so good.