What is San Sebastian Cheesecake?

San Sebastian (or Donostia in the Basque language) is a coastal city nestled in the northern corner of Spain in Basque Country. This cheesecake was developed by a restaurant in the region: La Viña restaurant ! The cheesecake's popularity has exploded in recent years and you can now find it in bakeries and cafes worldwide.

What pan should I use for this recipe?

A 9-inch (23 cm) springform pan works best for this recipe. You could also use a similar sized cake pan -- just be careful lifting the cheesecake out of the pan. It might be a two person job!

What should I serve with San Sebastian cheesecake?

A good glass of sherry is the perfect complement to this rich and decadent cheesecake!

How do I store leftover cheesecake?

Leftover San Sebastian cheesecake can be covered in plastic wrap and stored in the fridge for up to 5 days.

Can you freeze burnt basque cheesecake?

This cheesecake can be frozen for up to 3 months. To freeze, wrap the cheesecake or cheesecake slices in a layer of plastic wrap and then a layer of foil. Please note, while the cheesecake will still taste delicious after freezing, it will lose some of its light and airy texture.

San Sebastian Cheesecake (Burnt Basque Cheesecake)

Name: San Sebastian Cheesecake Recipe
Prep time: 4 h 15 min
Cook time: 55 min
Total time: 5 h 10 min
Yield: 10
Cuisine: Basque
Ingredients: 32 ounces (900 grams) full-fat cream cheese, softened to room temperature; 1.5 cups (300 grams) granulated sugar; 4 large eggs; 1 2/3 cups (400 ml) heavy cream; 1/4 teaspoon kosher salt; 2 tablespoons (15 grams) all purpose flour

Ingredients

32 ounces (900 grams) full-fat cream cheese, softened to room temperature
1.5 cups (300 grams) granulated sugar
4 large eggs
1 ⅔ cups (400 ml) heavy cream
¼ teaspoon kosher salt
2 tablespoons (15 grams) all purpose flour

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Instructions

Preheat oven to 400°F (200°C).
Line a 9-inch (23 cm) springform pan with parchment paper, leaving several inches (5 cm) overhang at the top.*
Use an electric mixer to beat the room temperature cream cheese and sugar on medium speed until smooth. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating after each addition.
Pour in the heavy cream and salt. Reduce mixer speed to low and continue beating until combined.
Sift the flour into the batter and mix until fully incorporated.
Pour the batter into the prepared pan. Place the pan on a rimmed baking sheet and bake for 55-65 minutes.* The edges will be set, but the center should still jiggle.
Let the cheesecake sit for 4 hours at room temperature, then unmold and enjoy or cover and store in the fridge until ready to serve.

Notes

Parchment Paper: To make the parchment paper more pliable and easier to work with, you can sprinkle a bit of water on it and then crinkle it into a ball. Uncrinkle and let dry before lining the pan. Pleat the parchment paper where needed to fit the pan. Use two overlapping pieces of parchment paper if one isn’t large enough.

Cheesecake Temperature: If you’re not sure if your cheesecake is done cooking, you can check the internal temperature with an instant read thermometer. The middle of the cheesecake should be at about 155°F (68°C).

Storing: This cheesecake can be wrapped in plastic or transfered to an airtight container and stored in the fridge for up to 5 days. Bring to room temperature before serving.

Nutrition

Serving Size: 1 slice
Calories: 600.41
Sugar: 34.56g
Sodium: 380.18mg
Fat: 47.23g
Saturated Fat: 27.96g
Unsaturated Fat: 14.70g
Trans Fat: 1.55g
Carbohydrates: 37.34g
Fiber: 0.04g
Protein: 9.33g
Cholesterol: 210.14mg