San Sebastian cheesecake

Introduction

You’ll adore this dessert for its uniquely burnt exterior and incredibly smooth, creamy interior that melts on the tongue. Its beauty lies in its simplicity and the contrasting textures achieved by baking at a high heat. Unlike traditional cheesecake, this version forgoes a crust for pure, unadulterated creaminess.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 10

Ingredients

• 600 g cream cheese
• 130 g granulated sugar
• 3 large eggs
• 25 g cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 250 ml heavy whipping cream

Instructions

1. In a large mixing bowl, add the 600 g of cream cheese and the 130 g of granulated sugar. Using an electric mixer on medium speed, beat them together until completely smooth and creamy.
2. Add the 3 large eggs, one at a time, beating well after each addition until fully incorporated before adding the next.
3. Sift the 25 g of cornstarch into the batter and beat on low speed until just combined.
4. Add the 1 tbsp of lemon juice, 1 tsp of vanilla powder (use half this amount if you prefer less rich vanilla flavor), and the 250 ml of heavy whipping cream. Mix on low speed until the batter is perfectly smooth, uniform, and silky. Be careful not to over-mix.
5. Pour the batter into the prepared pan. Give the pan a few gentle taps on the counter to release any large air bubbles.
6. Place the pan in the center of the preheated oven and bake for 50 minutes, or until the top is deeply browned and puffed. The center will still look very jiggly.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
8. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cool, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight, before serving.

Variations

• Fruit Swirl: Before baking, gently swirl a few tablespoons of fruit puree (like raspberry or passionfruit) through the top of the batter with a skewer.
• Chocolate Base: Add 50g of melted and cooled dark chocolate to the batter with the cream for a subtle chocolate flavor.
• Salted Caramel Drizzle: Serve each slice drizzled with a generous amount of good-quality salted caramel sauce.
• Burnt Honey Topping: After chilling, drizzle the top with warm, slightly burnt honey for a beautiful flavor contrast.

Tips for Success

1. Use room temperature ingredients, especially the cream cheese and eggs, for a perfectly smooth batter without lumps.

Storage & Reheating

Store the cheesecake, covered in the refrigerator, for up to 5 days. It is best served chilled directly from the fridge. This cheesecake is not typically reheated, but you can let a refrigerated slice sit at room temperature for 15-20 minutes to soften slightly before serving.

FAQ

Should I use a water bath?

No, a water bath is not used for this style of cheesecake. The high, direct heat is essential for creating the signature burnt top and creamy center.

Why is my cheesecake cracked?

A crack or dramatic dip in the center is completely normal for this recipe and part of its rustic charm. It’s caused by the rapid temperature change during cooling.

My cheesecake is very wobbly in the middle after baking. Is it undercooked?

No, a significant wobble is correct. It will set firmly as it chills in the refrigerator.

Can I use a different size pan?

A 20cm (8-inch) pan is ideal. A larger pan will result in a thinner, less creamy cheesecake, and a smaller pan may require a longer baking time.

Why is my top not dark enough?

Your oven may run cool. Ensure it is fully preheated and consider placing the rack in the upper third of the oven for the last 10 minutes of baking, if needed.

Can I make this without a springform pan?

A springform pan is highly recommended as it’s the easiest way to remove the delicate cake. A regular cake pan would make removal very difficult.