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Holding a slice of San Sebastian Cheesecake on a spatula, displaying its creamy texture and caramelized edges.

San Sebastian Cheesecake (Basque Cheesecake)

  • Author: chefjar
  • Total Time: 55 minutes
  • Yield: 10 1x


Indulge in the rich, caramelized goodness of Burnt Basque Cheesecake. A dessert masterpiece with a beautifully charred top and velvety interior. Irresistible simplicity.



San Sebastian Cheesecake

  • 36 ounces cream cheese, at room temperature
  • 1 1/2 cups sugar (for a slightly sweeter cheesecake use 2 cups)
  • 7  large eggs, at room temperature
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1 tablespoon all-purpose flour

Chocolate Sauce ( Optional)

  • 12 ounces dark or milk chocolate
  • 3/4 cup heavy cream
  • 1 1/2 teaspoon vanilla extract


  • Place a rack in the middle of the oven and turn it on to 400 degrees to preheat. Line a 10-inch (25 cm) springform or round baking pan with wax or parchment paper. Ensure the paper extends beyond the edges of the pan; this will help with easy cheesecake removal and prevent sticking. Helpful tip: Make the parchment paper wet, then squeeze out the water and pat it dry. Now, it's flexible and can fit your pan without needing lots of cuts or layers.
  • Using an electric mixer, a whisk, or even a metal spoon (like they do at La Viña), cream the sugar and cream cheese until smooth.
  • Add the eggs one at a time and beat until they are completely incorporated.
  • Add the heavy cream, vanilla and lemon juice, and mix it in.
  • Add in the flour and gently mix it in on low speed or by hand.
  • Pour the batter into the prepared pan and bake until browned and almost burnt on top, 35 to 50 minutes. The center will still be a bit wobbly when you take it out of the oven. Once it's done, remove the cake from the oven and let it cool completely on a cooling rack. It will have risen quite a bit, possibly even above the top of the pan, but as it cools, it will sink in the middle.  We like the center to be very soft, so we take it out at the 35-minute mark.
  • About an hour later, transfer the cake to the refrigerator to let it cool completely. After it has spent a few hours in the fridge (or even better, overnight), it should be cold enough to slice. Don't remove the parchment paper until you're ready to cut it. Removing it too early can cause it to lose its shape.

Chocolate Sauce ( Optional)

  • Before serving, make the chocolate sauce. Put the chocolate and cream in a microwave-safe bowl, then microwave it, stirring every 45 seconds until it's fully melted. Add the vanilla and give it a good stir.
  • Slice the cheesecake into wedges and serve it either at room temperature or chilled. Drizzle each slice with the warm chocolate sauce for that extra delicious touch!



  • Cover the cheesecake with foil or plastic wrap.
  • Place it in the refrigerator, where it can be stored for up to a week.

Freezing the Whole Cheesecake:

  • Wrap the entire cheesecake in plastic wrap.
  • Then, wrap it again with aluminum foil or place it in an airtight container that's big enough to hold it.
  • Properly sealed, it can be frozen for 3 months.

Freezing Slices:

  • For individual slices, tightly pack them in an airtight container.
  • Place the container inside a freezer bag, squeezing out excess air to prevent freezer burn.
  • When you're ready to enjoy a slice, you can thaw it in the refrigerator overnight or bring it to room temperature for a few hours before serving.
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Category: Cheesecake recipe
  • Cuisine: Spanish


  • Calories: 350 kcal
  • Sugar: 17 g
  • Sodium: 180 mg
  • Fat: 27 g
  • Saturated Fat: 15 g
  • Carbohydrates: 14 g
  • Fiber: 0 g
  • Protein: 7 g
  • Cholesterol: 125 mg

Keywords: san sebastian cheesecake, burnt basque cheesecake, cheesecake,