How To Make The Best San Sebastian Basque Cheesecake Recipe

I’m sharing my Creamy Basque Cheesecake because an unexpected baking quirk creates a dramatic caramelized top while the whole cake comes together with remarkable ease.

I fell for this Spanish Basque Cheesecake the first time I tasted its burnt top and creamy center. I use lots of cream cheese and a splash of heavy cream to get that silky texture that makes people close their eyes when they take a bite.

It looks rustic and accidentally fancy, like something you’d get at a tiny bakery in San Sebastián. I make it when I need Dessert Inspiration for dinner parties or when life feels like it needs a little celebration, and every time it disappears faster than I expect, so be warned, you might not get a slice.

Ingredients

• Rich and tangy, makes the cake creamy and protein rich, but high in fat.
• Sweetens and browns the top, adds carbs, no real vitamins, too much adds calories.
• Bind and give structure, add protein and richness, help set the custardy center.
• Boosts fat and silkiness, makes it luxuriously smooth, adds calories but soft flavor.
• Light thickener, gives slight body and stability, small carbs, not much flavor.
• Tiny bit of aroma and sweetness, masks tang, no nutrition, big taste bump.

Ingredient Quantities

• Cream cheese 900 g (about 2 lb)
• Granulated sugar 300 g (1 1/2 cups)
• Large eggs 5
• Heavy cream 480 ml (2 cups)
• All purpose flour 30 g (about 1/4 cup)
• Vanilla extract 1 tsp or so
• Fine sea salt 1/2 tsp

How to Make this

1. Preheat your oven to 400 F 200 C and place a rack in the middle. Line a 9 inch springform pan with parchment paper letting the paper rise well above the rim so it can hold the batter.

2. Let 900 g cream cheese come to room temperature, then beat it with 300 g granulated sugar on medium speed until very smooth and no big lumps remain, scraping the bowl as needed.

3. Add 5 large eggs one at a time, mixing just until each is incorporated, don’t overmix or whip a lot of air into the batter.

4. Sprinkle in 30 g all purpose flour and 1/2 tsp fine sea salt and fold or mix just until combined so the batter stays silky.

5. Slowly add 480 ml heavy cream and about 1 tsp vanilla extract, mix on low until the batter is smooth and slightly loose, scrape down the sides so everything is even.

6. Pour the batter into the prepared pan, tap the pan a few times on the counter to pop big bubbles and smooth the top with a spatula.

7. Bake at 400 F 200 C for about 50 to 60 minutes until the top is deeply golden to dark brown and the center still jiggles a little when you gently shake the pan. If it browns too fast move it lower in the oven or tent lightly with foil for the last 10 minutes but you want that caramelized top.

8. Remove from oven and cool on a wire rack to room temperature, the cake will sink and crack a bit, thats normal and part of the charm.

9. Chill in the fridge at least 4 hours or overnight for best texture, though a slightly warm slice is delicious too so you can serve sooner if you like.

10. To serve run a thin knife around the edge then lift out using the parchment, wipe your knife between slices with hot water for cleaner cuts, and remember full fat cream cheese and heavy cream make this rich so its worth the wait.

Equipment Needed

1. Oven set to 400 F / 200 C, rack in the middle
2. 9-inch springform pan (line with parchment that rises above the rim)
3. Parchment paper (extra so it sits high and holds the batter)
4. Electric mixer (stand or hand) for smooth cream cheese batter
5. Large mixing bowl (or the bowl for your stand mixer)
6. Digital kitchen scale plus measuring spoons/cups for grams and ml
7. Rubber spatula and an offset spatula to smooth and scrape the sides
8. Wire cooling rack to cool the cake to room temp
9. Sharp knife and a small cup of hot water to wipe the blade between slices, helps get clean cuts

FAQ

How To Make The Best San Sebastian Basque Cheesecake Recipe Substitutions and Variations

How To Make The Best San Sebastian Basque Cheesecake

Ingredients
– Cream cheese 900 g (about 2 lb), room temperature
– Granulated sugar 300 g (1 1/2 cups)
– Large eggs 5, room temperature
– Heavy cream 480 ml (2 cups)
– All purpose flour 30 g (about 1/4 cup)
– Vanilla extract 1 tsp or so
– Fine sea salt 1/2 tsp

Equipment & prep notes
– 9 inch (23 cm) springform or loose-bottom cake tin works best. Line it very well with parchment, letting the paper extend 4-5 cm (1.5-2 inches) above the rim. The high paper is what makes the signature burnt edges.
– Preheat oven to 400°F (200°C). No need to pre-bake anything.
– Use room temp cream cheese, eggs and cream – they blend smoother and you avoid lumps.

Method
1. Preheat oven 400°F (200°C). Position rack in middle.
2. Beat the cream cheese and sugar together until very smooth. Don’t overbeat or you’ll whip in too much air that can cause cracks. Scrape the bowl often.
3. Add eggs one at a time, mixing just until combined after each. Yes, add them slowly.
4. Pour in the cream, vanilla and salt. Mix until smooth.
5. Sift the flour over the batter and fold it in gently until no streaks remain. The batter should be fairly loose, almost like heavy cream.
6. Pour batter into the prepared pan. Tap the pan once or twice on the counter to release any big air bubbles.
7. Bake 50 to 60 minutes. You want the top to be deeply brown, nearly burnt in spots, and the center still jiggles a little when you shake the pan. Ovens vary so start checking at 45 minutes.
8. Cool on a wire rack to room temperature, then chill at least 4 hours but overnight is best. The cake will sink a bit and set while chilling.
9. Run a knife around the parchment, remove the ring, peel back paper, slice with a hot, dry knife for clean cuts. Let slices sit 10 minutes before serving so they soften a bit.

Tips and tricks
– Room temp ingredients are huge. If cream cheese is cold you’ll get lumps or overmix.
– Don’t be scared of the dark top. That caramelized flavor is the whole point.
– If your oven browns unevenly rotate the pan halfway through.
– For extra silky texture beat the batter slowly and stop as soon as things are combined.
– Serve slightly chilled or at room temp. It tastes different and great both ways.

Substitutions

• Cream cheese: mascarpone 1:1 for a richer, silkier cake; or full-fat ricotta blended smooth 1:1 for a lighter, slightly grainy texture.
• Granulated sugar: caster (superfine) sugar 1:1 for faster dissolving; light brown sugar 1:1 for deeper caramel notes but a bit more moisture.
• Heavy cream: sour cream or crème fraîche 1:1 to add tang and a firmer set; plain full-fat yogurt can work but may thin the batter slightly.
• All purpose flour: cornstarch same weight as flour (30 g) for a silkier set or almond flour 1:1 to go gluten free though texture will be a bit denser.

Go make it. It’s forgiving, rustic and tastes like heaven even when you mess up a little.

Pro Tips

1) Let the cream cheese and eggs actually get soft, not just sorta soft. Cube the cream cheese so it warms faster, and if there are still small lumps chill out and pulse the mixer a few short bursts instead of full speed. If you microwave to speed it up, do 8 to 10 second bursts and press the cubes between your fingers after each burst so you dont melt them, just soften.

2) Fight the air, not the batter. Mix gently on low, add eggs one at a time and stop as soon as they’re combined so you dont whip in extra air that makes big cracks and a spongey texture. If you see bubbles on top, drag a spatula or poke a toothpick across once or twice before baking to break them.

3) Protect the crust while still getting that deep brown top. If your oven broils the top too quick, move the pan down a rack or loosely tent with foil for the last 10 minutes, but dont cover too early or you’ll lose the caramelized color. Also make sure the oven is fully up to temp before you put the cake in, ovens that are still heating will mess with rise and browning.

4) Chill and cut smart. Let it cool fully on the counter then refrigerate at least a few hours for cleaner slices and better texture, but a slightly warm piece is delicious too so you can serve earlier if you must. For neat slices heat a thin knife under hot water, wipe between cuts, and store leftovers tightly wrapped so the top doesnt dry out.