San Sebastian Cheesecake (Burnt Basque Cheesecake Recipe)

San Sebastian Cheesecake is a delicious and irresistible dessert, also known as "Burnt Basque Cheesecake", because it was born in San Sebastian, a town in the Basque Country, for the characteristic burnt color on the surface. It is a tall and super creamy dessert, which resembles the classic New York cheesecake in appearance, but without the crunchy base.

The preparation is really simple and only requires the use of a pair of electric whisks: all you need to do is mix the spreadable cheese and Greek yogurt in a bowl, add the cream and whip everything until you get a frothy mixture. Add the sugar, the eggs, one at a time, a little flour and the vanilla extract: the smooth and homogeneous mixture is transferred to a mold, carefully lined with baking paper , and cooked for about 45 minutes at 360°F/180 °C.

The result is a cake that melts in the mouth, with a dark outer crust that contrasts perfectly with the enveloping interior It will be ideal to serve as  a dessert during a dinner with friends, but also to celebrate a birthday or a special occasion.

What is San Sebastian Cheesecake? Origins and History

San Sebastian cheesecake, also known as Basque burnt cheesecake, originated in the city of San Sebastián, located in Spain’s Basque Country. This unique dessert was first created in the 1990s by Santiago Rivera, the owner of La Viña, a small yet renowned bar in the city. Unlike traditional cheesecakes, the San Sebastian version is baked at a high temperature, resulting in a beautifully caramelized, almost burnt top, while the inside remains creamy and custard-like. The recipe quickly gained popularity due to its simplicity—requiring just a few ingredients like cream cheese, eggs, sugar, and heavy cream—but delivering a rich and intense flavor. Over the years, it has spread beyond Spain, becoming a global sensation in bakeries and restaurants worldwide. Its rustic, cracked appearance and deeply caramelized crust set it apart from classic cheesecakes, making it a favorite among dessert lovers who appreciate both its bold flavor and creamy texture.

What's The Difference Between San Sebastian And Regular Cheesecake?

San Sebastian cheesecake is baked at a high temperature, which creates a deeply caramelized, "burnt" top and a soft, custard-like center. It does not have a crust and is intentionally rustic and cracked. In contrast, regular cheesecake (like New York-style) is typically baked at a lower temperature, resulting in a smooth, dense, and creamy texture with a more uniform appearance. Regular cheesecakes also often have a cookie or graham cracker crust, while San Sebastian cheesecake is baked directly in the pan without one.

Why is This Cheesecake so Popular in Istanbul?

San Sebastian cheesecake has become hugely popular in Istanbul due to its rich, creamy texture and caramelized flavor, which perfectly aligns with Turkish dessert preferences. Turkey has a deep love for smooth, indulgent sweets like Kazandibi and Güllaç, making this cheesecake a natural favorite. Additionally, Istanbul’s café culture thrives on aesthetic and Instagram-worthy desserts, and the cheesecake’s rustic, burnt look makes it highly shareable. Many trendy cafés and bakeries have embraced it, often serving it with Turkish tea or coffee, further cementing its place in Istanbul’s dessert scene.

Pro Tips for The Best San Sebastian Cheesecake

• Opt for full-fat cream cheese to ensure a rich and creamy texture. Use fresh, high-quality eggs for a smooth consistency.
• Mix the ingredients just until combined. Overmixing incorporates too much air, which can affect the texture.
• Bake at a high temperature (200-210°C / 390-410°F) to create the signature caramelized, burnt top while keeping the inside creamy.
• Use parchment paper to fully line the baking pan, allowing for easy removal and preventing sticking.
• Allow the cheesecake to cool at room temperature before refrigerating for at least 4-6 hours to set properly.
• Enjoy it slightly chilled or at room temperature for the best balance of creamy and caramelized flavors.

How Do I Know When This Cheesecake is Done Baking?

To know when your San Sebastian cheesecake is perfectly baked, look for a deep golden brown or slightly burnt top, which indicates proper caramelization. The edges should be set, but the center should still jiggle slightly when you gently shake the pan—this ensures a creamy, custard-like texture.

Additionally, the cheesecake may begin to pull away from the parchment paper, signaling that the outer layer is baked while the inside remains soft. Avoid overbaking, as the cheesecake will continue to firm up as it cools.

Why is My Cheesecake so Runny?

If your San Sebastian cheesecake is too runny, it’s likely due to underbaking or not letting it cool properly. The cheesecake should have a slightly jiggly center when removed from the oven, but if it’s too liquid, it may need more time to bake. Another reason could be using low-fat cream cheese, which affects the texture. Also, skipping the chilling step (at least 4-6 hours in the fridge) can prevent it from setting properly.

Why Didn't My Cheesecake Get The Burnt Top?

If your San Sebastian cheesecake didn’t develop its signature burnt top, it’s likely due to a low baking temperature or not enough baking time. The cheesecake needs to be baked at a high temperature (200-210°C / 390-410°F) to properly caramelize the surface. If your oven runs cool, try increasing the temperature slightly or placing the cheesecake on a higher rack. Additionally, using dark-colored baking pans can help absorb more heat and enhance browning.

Can I Add Any Flavoring to This Cheesecake?

Yes, you can add flavorings to San Sebastian cheesecake while keeping its creamy texture intact. Popular options include vanilla extract, citrus zest (lemon or orange), cinnamon, or even a splash of liqueur like rum or Grand Marnier. For a richer twist, you can mix in espresso powder, melted chocolate, or caramel. However, avoid adding too much liquid, as it can affect the texture—stick to concentrated flavors for the best results!

How To Serve San Sebastian Cheesecake

San Sebastian cheesecake is best served slightly chilled or at room temperature for the perfect balance of creamy and caramelized flavors. Let it rest for a few minutes after taking it out of the fridge to soften slightly. You can serve it plain or with fresh berries, a dusting of powdered sugar, a drizzle of honey, caramel, or chocolate sauce. It pairs wonderfully with coffee, tea, or dessert wine for an indulgent treat!

Can This Cheesecake Be Made Ahead of Time?

Yes, and in fact, it tastes even better after chilling for at least 4-6 hours, allowing the flavors to develop and the texture to set. You can prepare it a day in advance.

Does This Cheesecake Freeze Well?

Yes! Let it cool completely, then wrap it tightly in plastic wrap and place it in an airtight container. It can be stored in the freezer for up to a month. To serve, thaw it overnight in the refrigerator, then let it sit at room temperature for a few minutes before slicing for the best texture.

How to Store San Sebastian Cheesecake

To store, keep it covered in the refrigerator for up to 3-4 days. Use plastic wrap or an airtight container to prevent it from drying out or absorbing odors.

How to Make San Sebastian Cheesecake

Gather the Greek yogurt and cream cheese in a large bowl.

Work them with an electric whisk for about 1 minute.

Pour in the fresh liquid cream, continuing to whip with the whisks.

You should get a fluffy and frothy mixture.

At this point, add the sugar.

Start adding one egg at a time, incorporating the next one only when the previous one is completely mixed with the rest of the mixture.

Finally, add the flour.

Scent with vanilla extract or the seeds of a pod.

Transfer the mixture into a 22cm diameter springform pan, carefully lined with a disc of baking paper on the bottom and a fairly high strip along the edges: the ideal is that it protrudes by at least 2 or 3 fingers, so that the cake can be unmolded more easily later.

Pour all the dough, bake the cake at 360°F/180°C for 40-45 minutes.

Bake the cheesecake until the surface is nicely amber, with dark and almost burnt edges. Let it cool to room temperature, then place it in the refrigerator for at least 4 hours before unmolding it.

Once the resting time has elapsed, remove the edges of the mold and gently remove the baking paper.

Using a spatula, transfer the cheesecake to a serving plate. Cut it into slices: for a precise, clean cut, wet the blade of the knife with a drop of water.

You'll be able to eat it with a spoon, because it's so creamy!

Enjoy!