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San Sebastian Cheesecake

A famous burnt cheesecake from the Basque region of Spain, this is creamy, rich and unbelievably delicious! You won't believe how easy it is to make.
5 from 6 votes
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Course: Dessert
Cuisine: European
Keyword: cheesecake, dessert
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 10
Calories: 461kcal
Author: Farah Abumaizar


  • 28 ounces cream cheese, softened 800 g
  • 1 1/2 cups granulated sugar 300 g
  • 6 room temperature eggs
  • 2 tsps vanilla extract
  • 1 2/3 cups heavy whipping cream 400 g
  • 1/2 tsp salt
  • 1/4 cup all purpose flour 30 g


  • Preheat oven to 400 F (205 C), making sure oven rack is placed in the center of the oven. Lightly grease a 9 inch springform pan, and layer with a sheet of parchment paper. Lightly butter this parchment paper sheet, then place another sheet of parchment paper overlapping the first. The paper should come up the sides of the pan by 2-3 inches. They might be crumply and uneven, that's good for the rustic cheesecake look!
  • Beat softened cream cheese and sugar in a stand mixer fitted with a paddle attachment on medium speed for 2 minutes or until the sugar has dissolved. Scrape down the sides of the bowl.
  • Add the eggs one at a time, then the vanilla. Reduce mixer speed to low, then slowly stream in the heavy cream, and add salt.
  • Turn off the mixer, sift in the flour, and fold it into the batter until combined.
  • Bake in the preheated oven for 60 minutes, or until top has burn to the color in the photos, the edges are set, but the center still has a jiggle to it.
  • Let the cheesecake cool on the counter until it comes to room temperature, then either enjoy at room temperature, or my preference, let it chill for another few hours in the fridge and eat it cold.
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Calories: 461kcal