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    Home » Recipes » Dessert Recipes

    San Sebastian Cheesecake

    Published: Nov 22, 2019 · Modified: Mar 12, 2022 by Samantha Ferraro · This post may contain affiliate links · 7 Comments

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    This San Sebastian cheesecake is inspired from the famous La Viña restaurant in San Sebastian, Spain. The "burnt" cheesecake is incredibly light and creamy with a deep caramel burnt top, thanks to the low and slow cooking of the decadent cheesecake.

    Burnt Basque Cheesecake inspired from the infamous La Viña in San Sebastian, Spain. Incredibly light and creamy with a deep caramel burnt top.

    The Famous San Sebastian Cheesecake

    I am still dreaming of the moment we had the first bite of this famous Burnt Basque cheesecake. We were on a food tour with Devour Tours in San Sebastian and the last stop was at La Viña. Known for their San Sebastian cheesecake that is quickly taking off. And for seriously good reason, this is the best cheesecake you will ever have!

    Besides the pintxos that lined the bar tops, the walls were covered with rows of spring form pans filled with creamy cheesecake. And a glass of sweet sherry was the perfect pairing.

    What is burnt basque cheesecake?

    Light and incredibly creamy, this burnt cheesecake is like no other. Still made in a traditional 10 inch spring form pan this burnt cheesecake puffs up like a souffle and then gently deflates as it comes to room temperature.

    The temperature and long cooking time creates an outside caramelized crust that is deep in flavor, a bit "burnt" but not bitter in anyway. The crust almost poaches the cheesecake, creating the most light and creamy cheesecake and not dense like the New York style cheesecakes we're used to.

    All those crinkles you see in the cheesecake are from lining the pan with parchment paper. The batter seeps into the folds of the parchment paper, creating the most fun, rustic look which I absolutely love. Of course if you wanted a most clean look, just take the extra time to straighten out the paper, but I wouldn't bother.

    Burnt Basque Cheesecake inspired from the infamous La Viña in San Sebastian, Spain. Incredibly light and creamy with a deep caramel burnt top.

    What do you need to make this cheesecake?

    The most work you'll do is mixing the cream cheese and cream together. I used my KitchenAid mixer but good ol' fashioned elbow grease works just as well!

    You'll also need a leak resistant spring form pan and a few sheets of parchment paper, which will help the cheesecake rise and not spill over.

    Burnt Basque Cheesecake inspired from the infamous La Viña in San Sebastian, Spain. Incredibly light and creamy with a deep caramel burnt top.

    Basque Style Cheesecake is the Easiest Cheesecake

    I know it's cliche to say, "oh my..this is the easiest recipe you'll ever make" But with a little elbow workout or the help of a mixer, it really is.

    Unlike the classic traditional cheesecakes, the basque cheesecake is crustless, which is great because I never really liked the graham cracker crust much anyway. And it's incredibly light and not dense.

    So what's the "easy" part...just mix everything together..and the best part..no water bath! Lots of eggs, heavy cream, cream cheese and a bit of flour. Then pour into your parchment lined mold and bake away. Though you'll have to patiently wait for the cheesecake to cool once it's done. Just wait, it will be worth it.

    Burnt Basque Cheesecake inspired from the infamous La Viña in San Sebastian, Spain. Incredibly light and creamy with a deep caramel burnt top.
    Burnt Basque Cheesecake inspired from the infamous La Viña in San Sebastian, Spain. Incredibly light and creamy with a deep caramel burnt top

    San Sebastian Cheesecake

    Samantha Ferraro

    LittleFerraroKitchen.com

    San Sebastian cheesecake is inspired from La Viña restaurant in San Sebastian, Spain. The burnt cheesecake is light, creamy with a caramel top.
    4.56 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Cooling 2 hrs
    Total Time 3 hrs 10 mins
    Course Dessert
    Cuisine Spanish
    Servings 8 servings
    Calories 835 kcal

    Ingredients
     
     

    • Non-stick spray
    • 2 pounds full fat cream cheese room temperature
    • 1 ¾ cups sugar
    • 7 whole eggs
    • 2 cups heavy cream cream
    • 2 teaspoons vanilla extract
    • ¼ cup all purpose flour

    Instructions
     

    • Pre-heat oven to 400 degrees Fahrenheit and spray non-stick spray all over the inside of a 10 inch spring form pan, ensuring nothing will stick. Then line the pan with several sheets of parchment paper, making sure that there is a 2 inch overhand along all the sides.
    • Using an electric mixer (you can also with everything by hand), cream the cream cheese and sugar together until smooth.
    • On low-medium speed, add in the whole eggs, one at a time and mix thoroughly then stream in the heavy cream and vanilla extract. You may need to use a spatula to scrape any cream cheese that was stuck on the bottom of the bowl. Just make sure everything is mixed in well.
    • Turn off mixer and remove bowl and fold in the flour with a spatula.
    • Pour the batter into the parchment lined pan and place on a baking sheet to prevent spillage in your oven.
    • Bake for 60 minutes, checking at about 50 minutes if your oven runs hot. You want to see a deep caramel color on the top of the puffed cheesecake but it shouldn't be all the way black. ]
    • Once done, let cool at room temperature in the pan for at least 2 hours so the cheesecake can set, then serve at room temperature.

    Notes

    • Use room temperature cream cheese but if it's still cold, just mix the batter a bit more.
    • Depending on your oven, check the cheesecake at 50 minutes. If it's not caramelized yet, keep it in for another 10 minutes. The color should be similar to the pictures in this post.
    • You must leave the cheesecake to cool to room temperature and do not remove it from the pan while it's hot.
    • The cheesecake should jiggle lightly and will deflate as it cools.
    Recipe adapted from Marti Buckley's cookbook, Basque Country with a few tweaks from a recipe our tour guide gave us.

    Nutrition

    Calories: 835kcalCarbohydrates: 53gProtein: 13gFat: 65gSaturated Fat: 37gCholesterol: 349mgSodium: 442mgPotassium: 254mgFiber: 1gSugar: 48gVitamin A: 2605IUVitamin C: 1mgCalcium: 171mgIron: 1mg
    Keyword basque style cheesecake, burnt basque cheesecake
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    Looking for a more traditional cheesecake? Try my pomegranate cheesecake and for more Spain recipe inspiration, check out some tapas idea such as questo stuffed padron peppers and manchego and pepper stuffed mushrooms.

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    Comments

    1. Nancy says

      November 22, 2019 at 2:02 pm

      5 stars
      Can the cheesecake recipe be halved and baked in a smaller pan?

      Reply
      • Samantha says

        November 23, 2019 at 8:58 am

        Hi Nancy! I haven't tried halving the recipe but if the pan is half the size...so 5-6inches, it could work. The amount of eggs help the cheesecake puff up so that is what I would focus on. I hope you try it and if I do, I'll let you know!

        Reply
    2. Tristin Rieken says

      November 23, 2019 at 6:53 am

      5 stars
      Beautiful photos but the description really sold this non-cheesecake-lover and I was so surprised by how delicious and light it was. Definitely a keeper recipe!

      Reply
      • Samantha says

        November 30, 2019 at 8:03 am

        Thank you Tristin!!

        Reply
    3. Amy Kritzer says

      December 03, 2019 at 10:43 am

      5 stars
      Wow i've never seen a cheesecake like this!

      Reply
    4. sarah says

      May 05, 2020 at 1:59 pm

      5 stars
      Do I use the oven up and down or down only?

      Reply
      • Samantha says

        May 06, 2020 at 12:22 pm

        Hi Sarah, I'm not sure exactly what you are asking, but I place the cheesecake right in the middle of the oven with enough space above for the cheesecake to rise.

        Reply

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