Silky and smooth, San Sebastian Cheesecake is an easy sweet treat. With no crust and no cracking to worry about, it is a breeze to make for any occasion. The texture is one of a kind with a buttery exterior and a hint of caramel in each bite.
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Types of Cheesecake
Cheesecakes have been around as far back as Ancient Greece. It is a refreshingly sweet dessert, normally made with a cream cheese mixture and a crust. Many types of cheesecakes were created over the years. You probably have heard of the most popular types like:
- New York Cheesecake: The most well-known, with its rich and creamy smooth filling and graham cracker crust. The filling is mainly cream cheese which gives it a dense consistency. For those who like a little tanginess, lemon juice is added.
- No-Bake Cheesecake: The name says it all. You can indulge in a nice slice of cheesecake without heating up the kitchen. This unique method sets up like a thick pudding. It is a cool and smooth dessert perfect for a get-together with friends.
- Classic Cheesecake: This cheesecake comes in a wide variety of flavors with the addition of fruits or coulis, usually. The most popular is vanilla. The classic cheesecake has a lighter texture than New York. It traditionally gets this from adding heavy cream to the cream cheese filling.
There are many other types of cheesecake, some known some still waiting to be discovered…all are delicious. If you have been to the Cheesecake Factory you have only reached the tip of the iceberg in the varieties of cheesecake.
I love creating easy and tasty recipes like Pretzel Bites or Apple Pie Dip with Cinnamon Tortilla Chips. So, when I heard about a San Sebastian cheesecake, I had to make my own.
San Sebastian Cheesecake
Another name for this cheesecake is the Burnt Basque cheesecake. It originated in northern Spain. Chef Santiago Rivera of La Vina Rivera created the dessert in a town called San Sebastian in 1990.
What makes this cheesecake so special
First, it is so easy to make and is one of the best desserts I have ever had. The texture is light, smooth, and silky. Second, all you need to do is mix your ingredients and pour them directly into the prepared springform pan. Let it bake and that’s it. Don’t be fooled by the burnt look when it is done. San Sebastian is incredibly buttery with a taste of caramel. Now, you may wonder where is the crust?
Crustless Cheesecake
It is crustless, per se. As it cooks, the filling does form a thin-outer layer which aids the San Sebastian to hold its structure. It also helps the top of the cake not to crake while cooling.
Useful Tips:
- Preheat the oven and make sure it is at temperature for at least 10 minutes before baking.
- Use room temperature ingredients
- Rotate halfway through the bake
- Don’t undercook the cheesecake
Ingredients
Only 7 ingredients to make San Sebastian, how cool is that!
- Cream cheese, room temperature
- Granulated sugar
- Salt
- Eggs
- Vanilla extract
- Unbleached all-purpose flour
- Heavy Cream
*See the recipe card for quantities
Equipment you will need
- Springform pan
- Parchment paper
- Hand mixer or stand-up mixer
How to make San Sebastian Cheesecake
Preparation
- Preheat the oven to 425 degrees F.
- Cut 2 pieces of parchment paper.
- Place one parchment paper into the springform then place the second one 90 degrees from the first. Press down so the parchment paper can take the shape of the springform. Don’t butter or oil the paper or the pan.
Making the filling
- In a large mixing bowl, mix the cream cheese, granulated sugar, and salt with a hand mixer. NOTE: The hand mixer will give a nice smooth texture.
- Once it is all combined, add the eggs, one at a time, mixing well in between each.
- Add the vanilla extract. Mix it until incorporated.
- Add the flour and the heavy cream. Mix all ingredients until well combined, but don’t overmix. Your batter will be thick, and smooth.
- Pour the filling into the prepared springform pan.
- Spread evenly.
Cooking
- Bake in the preheated oven for 35 to 38 minutes. Turn the pan halfway through the baking for an even color.
- The cake is cooked when the edges are set and the center is still jiggly. The top will be dark and it is normal.
- Allow the cheesecake to cool in the pan for at least 2 hours, preferably overnight.
You can find all the instructions and ingredients amount at the end of this post in the printable recipe card.
Important notes and FAQs
Yes, that is the normal process as the air is released from the filling. It is also why the top is less prone to crack like a classic cheesecake.
This recipe was tested in a 9-inch springform. If using an 8-inch you will have too much batter and risk overflowing. A 10-inch springform will give you a thinner cake so baking time will need to be adjusted accordingly.
If your cheesecake is all puffed up it might be because it was overmixed. When mixing the batter, you incorporate air, which will make the cake inflate as the air bubbles are trapped inside. It will deflate as it cools off.
Storage
This cheesecake stores well. So, it is ideal to make a day ahead. If you did make it a day ahead leave it in the springform. Then cover it with plastic film and store it in the refrigerator overnight. You can store leftover slices in an airtight container in the fridge for up to 3 days.
If you like this simple and fun recipe, there are a few more:
- Edible Chocolate Chip Cookie Dough
- Honey-Roasted Pistachios
- Cheesy Garlic Bread
- Smoked Chicken Drumsticks
How fun was that to make? I love not worrying about the top cracking. What do you think?
San Sebastian Cheesecake
Equipment
- Springform pan
- Parchment paper
- Hand mixer or stand-up mixer
Ingredients
- 32 oz. Cream cheese, room temperature (4) 8 oz. packages
- 1 3/4 cups Granulated sugar
- 1/4 teaspoon Salt
- 4 Eggs, room temperature
- 2 teaspoons Vanilla extract
- 1 tablespoon Unbleached all-purpose flour
- 1 cup Heavy cream
Instructions
Preparation
- Preheat the oven to 425 degrees F.
- Cut 2 pieces of parchment paper. Place one parchment paper into the springform pan then place the second one 90-degree from the first. Press down so the parchment paper can take the shape of the springform pan.
- Don't butter or oil the paper or the pan.
Making the filling
- In a large mixing bowl mix the cream cheese, granulated sugar, and salt with a hand mixer.
- Once it is all combined, add the eggs, one at a time, mixing well between each.
- Add the vanilla extract. Mix until it is incorporated.
- Add the flour and the heavy cream. Mix until all ingredients are well combined, but don't overmix.
- Your batter will be thick, and smooth. Pour the filling into the prepared springform pan. Spread evenly.
Cooking
- Bake in the preheated oven for 35 to 38 minutes.
- Turn the pan halfway through the cook for an even color.
- The cake is cooked when the edges are set and the center is still jiggly.
- The top will be dark and it is ok. Allow the cheesecake to cool in the pan for at least 2 hours, preferably overnight.
I’ve never heard of San Sebastian or Burnt Basque cheesecakes – thanks for sharing, Karina! This looks like it would also be perfect for our family as we have a few gluten-free people (and we could easily swap out the tbsp of flour for gf flour). Fantastic!
Oh my gosh!! This cheesecake is the VERY best. I could not believe how easy it was to make… but it was because of your tutorial! Thank you!