San Sebastian Cheesecake, also known as Basque Burnt Cheesecake, is a delightful dessert that stands out for its rustic, caramelized exterior and incredibly creamy interior. Originating from Spain, this cheesecake breaks all the conventional rules: there’s no crust, and the top is intentionally burnt. This simplicity in preparation and the minimalistic look are part of its charm.
It’s made with just a handful of ingredients and doesn't require a water bath or gradual cooling to avoid cracks, making it nearly foolproof and perfect for both beginner and experienced bakers.
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Why This Recipe Works
What makes San Sebastian Cheesecake particularly appealing is its straightforward, no-fuss approach to baking. Unlike traditional cheesecakes, this recipe doesn’t involve a crust, which cuts down on preparation time and complexity. The batter is simple to mix and pour into the pan, without worrying about air bubbles or cracking. The rustic, burnt top is not only expected but desired, eliminating the common stress of achieving a perfect-looking cheesecake top. This recipe is forgiving in nature, encouraging even the most novice bakers to try their hand at cheesecake-making.
The texture of this cheesecake is another reason why this recipe is a winner. It’s exceptionally creamy and smooth, almost like a custard, but rich with the flavor of cream cheese. The high cooking temperature results in a beautiful burnt exterior that adds a slightly bitter contrast to the sweet, rich interior, creating a complex flavor profile that you don’t find in other cheesecakes. This contrast between the burnt shell and the soft center makes each bite a luxurious experience. Perfect for any occasion, it’s sure to impress with its elegance and decadent taste.
Ingredients
Cream Cheese: The base of the cheesecake, providing a rich, creamy texture. Full-fat cream cheese works best, but you can use low-fat for a lighter version.
Sugar: Sweetens the cheesecake. Granulated sugar is standard, but you can substitute it with coconut sugar for a healthier option.
Eggs: Help to bind the ingredients and add to the creaminess. Use fresh, room temperature eggs for the best results.
Heavy Cream: Adds richness and a smooth consistency to the cheesecake. Half-and-half can be used as a lighter alternative.
Flour: A small amount is used to give the cheesecake structure. Gluten-free flour can be used for those with dietary restrictions.
Tips
- Make sure all ingredients are at room temperature before mixing to ensure a smooth batter.
- Do not overmix the batter; mix just until the ingredients are combined to prevent too much air from being incorporated.
- Bake the cheesecake in a very hot oven to get the iconic burnt exterior.
- Let the cheesecake cool gradually in the oven with the door slightly open to prevent cracking.
- Chill the cheesecake thoroughly in the refrigerator before serving to enhance its flavor and texture.
How to Serve
San Sebastian Cheesecake, known for its burnt exterior and super creamy interior, is a standout dessert that's surprisingly simple to make. Its unique look and decadent taste make it a great conversation starter at any gathering.
- With Fresh Berries: Top slices of the cheesecake with fresh berries like strawberries or blueberries for a touch of tartness and a pop of color.
- With Fruit Coulis: Drizzle raspberry or strawberry coulis over the cheesecake for a bright, flavorful complement.
- Simply Dust with Powdered Sugar: Sometimes, all this rich cheesecake needs is a light dusting of powdered sugar to finish it off beautifully.
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San Sebastian Cheesecake
Ingredients
- 2 lbs about 900g cream cheese
- 1 ¼ cups sugar
- 4 large eggs
- 2 cups heavy cream
- ¼ cup all-purpose flour
- Optional: 1 teaspoon vanilla extract for added flavor
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing just until incorporated after each addition.
- Stir in the heavy cream and flour (and vanilla if using), mixing just until combined.
- Pour the batter into a greased 10-inch springform pan.
- Bake for 40 minutes or until the top is dark brown and the center is still slightly jiggly.
- Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and let it come to room temperature before refrigerating for at least 4 hours.
- Serve chilled.
Nutrition
Notes
• Do not overmix the batter; mix just until the ingredients are combined to prevent too much air from being incorporated.
• Bake the cheesecake in a very hot oven to get the iconic burnt exterior.
• Let the cheesecake cool gradually in the oven with the door slightly open to prevent cracking.
• Chill the cheesecake thoroughly in the refrigerator before serving to enhance its flavor and texture.