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Close up of the deeply caramelized, nearly black top and rustic cracked texture of a San Sebastian Burnt Cheesecake.

San Sebastian Burnt Cheesecake: The Ultimate Creamy Basque Classic

An authentic San Sebastian Burnt Cheesecake featuring a deeply caramelized, scorched top and a velvety, ivory-pale custard center. This crustless, rustic Basque dessert is easy to make and visually stunning.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Basque, Spanish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Ingredients
  • 2 lbs Cream Cheese Full-fat, room temperature (900g)
  • 1 1/4 cups Granulated Sugar (250g)
  • 6 large Eggs Room temperature (approx. 300g)
  • 2 cups Heavy Cream Min 35% fat (480ml)
  • 1/4 cup All-Purpose Flour (30g)
  • 1 tsp Vanilla Extract (5ml)
  • 1 pinch Sea Salt (5g)

Equipment

  • 1 9-inch springform pan Essential for easy removal of the crustless cake.
  • 2 Parchment Paper Crumpled sheets to create rustic, uneven edges.
  • 1 Stand Mixer Used to create a smooth, ivory-colored batter.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Crumple two large sheets of parchment paper and line a 9-inch springform pan, ensuring the paper rises 2 inches above the rim with rustic folds.
Mixing the Batter
  1. Beat room temperature cream cheese and sugar until smooth and ivory-colored with no visible lumps.
  2. Incorporate eggs one at a time on low speed. Slowly pour in heavy cream and vanilla, then sift in flour and salt, mixing until just combined.
Baking and Cooling
  1. Pour batter into the pan and bake for 45-55 minutes. Look for a deeply caramelized top, nearly black in spots, and a wobbly, custard-like center.
  2. Cool completely in the pan at room temperature to allow the center to set into a thick, velvety consistency.

Notes

Ensure all ingredients are at room temperature to prevent a lumpy batter.
Do not overbake; the center must jiggle when removed from the oven to stay gooey.