San Sebastian Cheesecake
Okay, listen up—if you’ve never tasted a San Sebastian Cheesecake, you’re in for a wild ride of creamy, caramelized magic. Imagine this: a cheesecake that’s crustless, with a charred, almost burnt top that cracks charmingly, revealing a silky, custard-like center. It’s like the rebellious cousin of your usual New York-style cheesecake, and honestly, once you try it, you won’t want to go back. I can’t wait to spill all my secrets on how easy it is to get that perfect burnt top without turning your oven into a bonfire. Trust me, this recipe is a keeper for every occasion that calls for a little indulgence and a whole lot of “wow.” Grab your mixing bowl—we’re diving in!
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Ingredients
For the Main Dish:
- 2 lbs (32 oz) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
Preheat your oven to 400°F and line a 9-inch springform pan with parchment paper, making sure it comes up well above the edges—this cheesecake rises! In a large bowl, beat the cream cheese and sugar together until super smooth and creamy. No lumps—that’s key for that silky texture.
Step 2:
Add the eggs one at a time, mixing well after each addition. Then pour in the heavy cream and vanilla extract, stirring gently but thoroughly. Finally, sift in the flour and add a pinch of salt; fold everything together carefully without overmixing.
Step 3:
Pour your batter into the prepared pan. It should have a loose, almost liquidy consistency—this is perfect. Slide it into the oven and bake for about 50 minutes. The top should be deeply golden brown, almost burnt around the edges, while the center still jiggles slightly.
Step 4:
Remove the cheesecake from the oven and let it cool completely in the pan. It’ll deflate a bit—that’s part of its charm! Once cool, refrigerate for at least 4 hours or overnight to set before removing the springform and slicing.
Variations & Tips
- For a subtle twist, add 1 tbsp of lemon zest to cut through the richness.
- Swap vanilla extract for a splash of almond extract for a nutty flavor.
- If your cheesecake cracks deeply, it’s usually because it baked too long or cooled too fast—try lowering the temperature next time.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- Don’t skip the parchment paper high sides; the batter rises and can spill over otherwise.
How I Like to Serve It
This cheesecake is the perfect star for any dinner party or cozy weekend treat. Serve it with fresh berries or a drizzle of honey for a lighter note, or keep it classic and enjoy it straight up with coffee or dessert wine. It’s equally cozy on a chilly evening or impressively indulgent for a birthday or celebration.
Notes
- Store leftover cheesecake tightly wrapped in the fridge for up to 4 days.
- If you want to reheat, pop individual slices in the microwave for 10-15 seconds to soften the center a bit.
Closing: This San Sebastian Cheesecake is a foolproof crowd-pleaser that brings a little luxury and a lot of creamy, burnt-top magic to your kitchen every single time.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
