Basque Burnt Cheesecake, also known as San Sebastián Cheesecake, is famous for its deeply caramelized top, ultra-creamy center, and rustic cracked edges. Unlike classic cheesecakes, it has no crust, no water bath, and is intentionally baked at high heat to create its signature burnt surface. This recipe is simple, reliable, and perfect for website publishing.
Ingredients
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340 g (12 oz) cream cheese, room temperature
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80 g (2.8 oz) granulated sugar
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3 large eggs, room temperature
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3 ml vanilla extract
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1 g salt (a small pinch)
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150 g (5.3 oz) whipping cream
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10 g (0.4 oz) corn starch
Preparation Notes
All ingredients must be at room temperature to ensure a smooth batter. Overmixing should be avoided to prevent excess air, which can cause cracks beyond the rustic look. Use parchment paper generously so it rises higher than the pan.
Instructions
Preheat the oven to 220°C (430°F). Line a round cake pan (6–7 inch) with parchment paper, allowing the paper to extend well above the rim.
In a large bowl, beat the cream cheese and sugar until smooth and creamy, with no lumps.
Add the eggs one at a time, mixing gently after each addition until just combined. Do not whip.
Add vanilla extract and salt, then mix briefly.
Pour in the whipping cream and mix until smooth.
Sift in the corn starch and gently mix until fully incorporated. The batter should be silky and pourable.
Pour the batter into the prepared pan and tap lightly to release air bubbles.
Bake for 25–30 minutes until the top is deeply golden to almost burnt and the center is still slightly jiggly.
Remove from the oven and let it cool completely in the pan. The cheesecake will deflate slightly as it cools, creating its classic look.
Refrigerate for at least 4 hours, preferably overnight, before slicing.
Serving Suggestions
Serve chilled or slightly at room temperature. Dust lightly with powdered sugar if desired. This cheesecake pairs beautifully with coffee, espresso, or fresh berries.
Storage Instructions
Store in the refrigerator for up to 4 days in an airtight container. This cheesecake is not ideal for freezing due to its creamy texture.
Pro Tips for Perfect Basque Cheesecake
Use full-fat cream cheese and cream for the best texture.
Do not overbake; the center should jiggle when shaken.
High heat is essential for the burnt top flavor.
Do not use a water bath.
Let it chill fully before cutting for clean slices.
Common Problems and Solutions
If the cheesecake is too firm, it was overbaked.
If the top is pale, the oven temperature was too low.
If there are lumps, the cream cheese was too cold.
If cracks appear, it is normal and part of the rustic style.
Frequently Asked Questions (FAQ)
Can I use a larger pan?
Yes, but the cheesecake will be shorter and bake faster. Reduce baking time slightly.
Can I reduce the sugar?
Yes, but reducing too much will affect caramelization.
Is corn starch necessary?
It helps stabilize the cheesecake, but it can be omitted for an even creamier center.
Is this the same as New York cheesecake?
No. Basque cheesecake is lighter, creamier, crustless, and intentionally burnt.
