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    Home » Desserts

    San Sebastian Cheesecake

    Published: Aug 17, 2022 · Modified: Nov 4, 2024 by Karina

    Jump to Recipe Print Recipe

    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.

    san sebastian cheesecake slice on the pie server this recipe
    Jump to:
    • Types of Cheesecake
    • San Sebastian Cheesecake
    • What makes this cheesecake so special
    • Crustless Cheesecake
    • Useful Tips:
    • Ingredients
    • Equipment you will need
    • How to make San Sebastian Cheesecake
    • Important notes and FAQs
    • Storage
    • San Sebastian cheesecake

    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

    overhead shot baked san sebastian 
cheesecake

    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

    slice for 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

    ingredients for san sebastian cheesecake

    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

    1. Preheat the oven to 425 degrees F.
    2. Cut 2 pieces of parchment paper.
    3. 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

    1. 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.
    2. Once it is all combined, add the eggs, one at a time, mixing well in between each.
    3. Add the vanilla extract. Mix it until incorporated.
    4. Add the flour and the heavy cream. Mix all ingredients until well combined, but don’t overmix. Your batter will be thick, and smooth.
    5. Pour the filling into the prepared springform pan.
    6. Spread evenly.
    cream cheese filling in clear bowl with hand mixer whisk in bowl
    overhead san sebastian cheesecake uncook

    Cooking

    1. Bake in the preheated oven for 35 to 38 minutes. Turn the pan halfway through the baking for an even color.
    2. The cake is cooked when the edges are set and the center is still jiggly. The top will be dark and it is normal.
    3. Allow the cheesecake to cool in the pan for at least 2 hours, preferably overnight.
    overhead shot of san sebastian out of oven
    slice cut off san sebastian cheesecake

    You can find all the instructions and ingredients amount at the end of this post in the printable recipe card.

    Important notes and FAQs

    Is it normal that the San Sebastian cheesecake sinks when it comes out of the oven and cools off?

    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.

    I don’t have a 9-inch springform will other sizes work?

    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.

    Why is my cheesecake coming out of the oven all puffed up like a souffle?

    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.

    slice of san sebastian cheesecake in a plate with a bite on a fork next to it

    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?

    A slice of San Sebastian cheesecake coming out of the whole cake.

    San Sebastian cheesecake

    Karina
    The Kitchen Bucket List wants you to have a worry-free sweet treat.
    What better than cheesecake done San Sebastian style?
    How easy and fun was that to make?
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Cooling 2 hours hrs
    Total Time 2 hours hrs 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 People

    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℉.
    • 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.

    Baking

    • Bake in the preheated oven for 35 to 38 minutes.
    • Turn the pan halfway through the cook for an even color.
    • The San Sabastion cheesecake 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.
    • Serve and Enjoy!
    Keyword Baque Cheesecake, Burnt Cheesecake, cheesecake, Easy, San Sebastian Cheesecake

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    Filed Under: Baking, Desserts, Holidays, Recipes

    Comments

    1. Risa says

      April 06, 2025 at 11:23 pm

      I’ve never made this kind of cheesecake, it looks so creamy and delicious! Can’t wait to try this recipe!

      Reply
    2. Liz says

      December 19, 2024 at 6:47 pm

      5 stars
      We love this recipe !! We want to make them in small individual serving aluminum pans. Would that be okay? I’m assuming it will take less time.

      Reply
      • Karina says

        December 21, 2024 at 8:37 am

        I haven’t personnaly tested it but I am pretty sure it would work. Make sure to line them with parhcment paper and adjust the time accordingly. Let us know how they turn out.

        Reply
    3. Maritza says

      May 20, 2023 at 8:03 pm

      What size springform pan please, thank you!

      Reply
      • Karina says

        May 21, 2023 at 12:15 pm

        I used a 9-inch springform pan.

        Reply
        • Maritza says

          May 22, 2023 at 3:05 pm

          Thank you!
          I have a 10-inch springform, would I be able to use it or is it too big?
          Thanks again!

        • Karina says

          May 22, 2023 at 5:20 pm

          Yes, it should work. Your cheesecake won’t be as thick and you may need to adjust the cooking time by a few minutes. Look for the edge being set the middle will still be jiggly.

        • Maritza says

          May 22, 2023 at 3:38 pm

          I’m sorry Karina, I found the answer to my previous question about the size of the pan in the article. Thank you!
          Also, do you have a good recipe for a crustless chocolate cheesecake?

        • Karina says

          May 22, 2023 at 5:14 pm

          No worries, we are currently testing different chocolate cheesecakes and one of them will be crustless. Check back in June or if you are on our mailing list you will get an email when it is available.

        • Maritza says

          May 22, 2023 at 7:43 pm

          Thanks again Karina.
          I guess I will have to buy a
          9-inch springform.
          Looking forward to the crustless chocolate cheesecake recipe!
          I like cheesecake without a crust.👍🏼

    4. Jj says

      April 29, 2023 at 4:37 pm

      Can i reduce the amount of sugar ?

      Reply
      • Karina says

        April 30, 2023 at 7:25 am

        I tested it with 1 1/2 cup and it was as delicious.

        Reply
    5. Jessica says

      September 18, 2022 at 1:09 pm

      5 stars
      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!

      Reply
    6. Jess says

      August 19, 2022 at 3:31 pm

      5 stars
      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!

      Reply

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    I'm Karina,

    After years of cooking and baking with my girls, where even dad shows up from time to time, especially for BBQ. The Kitchen Bucket List was created.
    I hope you enjoy these Simple, Easy, and Tasty Recipes with your friends and family.

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    Modern footer. Welcome to The Kitchen Bucket List's Recipes & About footer. My name is Karina and I am very excited to share with you our Simple, Easy, and Tasty recipes. After years of cooking and baking with my girls, where even dad shows up from time to time, especially for the BBQ, The Kitchen Bucket List was created in the Spring of 2020.

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