Why This Cheesecake Is So Special
Unlike traditional cheesecakes, San Sebastián Cheesecake has no crust, no water bath, and no fussy techniques. The high baking temperature creates its signature burnt top while keeping the center rich, silky, and almost custard-like.
Ingredients
Cream cheese (full-fat, room temperature)
Sugar
Eggs
Heavy cream
All-purpose flour (small amount)
Vanilla extract
Salt
Instructions
Preheat oven to a high temperature (very hot). Line a springform pan with parchment paper, letting it rise above the edges.
Beat cream cheese and sugar until completely smooth.
Add eggs one at a time, mixing gently to avoid air bubbles.
Stir in heavy cream, vanilla, and salt.
Sift in flour and mix just until combined.
Pour batter into the prepared pan.
Bake until the top is deeply golden to almost burnt, while the center remains jiggly.
Remove from oven and cool at room temperature.
Chill for several hours before slicing.
Serving Ideas
Serve plain to highlight the creamy texture
Dust lightly with powdered sugar
Add fresh berries on the side
Drizzle with honey or caramel sauce
Tips for Perfect San Sebastián Cheesecake
Use room-temperature ingredients for a smooth batter
Do not overmix—air causes cracks and dryness
The center should jiggle when removed from the oven
Final Thoughts
San Sebastián Cheesecake is beautifully rustic, intensely creamy, and unforgettable. Its bold appearance hides a delicate, rich interior that has made it a favorite in bakeries and homes around the world.
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