Authentic San Sebastian Cheesecake Recipe
San Sebastian Cheesecake is a bold, rustic dessert that brings together the creamy decadence of cheesecake with a beautifully caramelized, almost burnt top. Originating from the Basque region of Spain, this crustless creation is all about contrast deeply golden on the outside, soft and custardy in the center. With just a handful of simple ingredients and no need for a water bath or fancy techniques, it’s a fuss-free showstopper.
Whether you’re hosting a dinner party or just craving something rich and comforting, this cheesecake delivers indulgence in every slice. A smoky, sweet, and creamy treat that stands out from the rest.
What Makes San Sebastian Cheesecake So Unique?
Unlike classic cheesecakes that rely on a crumb crust or water baths for smoothness, this one embraces its imperfections. It rises dramatically in the oven, develops a signature burnt top, and then collapses into a silky, pudding like texture as it cools. The result is a cheesecake that’s lighter than traditional New York-style versions, yet intensely flavorful with a toasted depth you won’t find anywhere else.

There’s beauty in its simplicity no crust, no layers, and no fuss. It’s meant to look a little rustic and wild, like something you’d discover in a hidden café tucked into a Spanish street corner.
Ingredients You’ll Need
You don’t need anything fancy here. Just five basic ingredients come together to create a deeply satisfying dessert.
🧾 Ingredients:
- 900g cream cheese, softened
- 1 cup granulated sugar (about 200g)
- 4 large eggs, room temperature
- 1¾ cups heavy cream (400ml)
- ¼ cup all-purpose flour (30g)
Tools You’ll Want on Hand
To keep things stress free in the kitchen, here’s what you’ll need:
- 9-inch springform pan
- Parchment paper
- Large mixing bowl
- Electric mixer or hand whisk
- Fine mesh strainer or sifter (for the flour)
Lining your pan with parchment paper is essential. Let it stick out above the rim San Sebastian cheesecake rises tall and proud before sinking into its signature shape.
How to Make San Sebastian Cheesecake
This is the part where most people expect long, complicated steps. But this cheesecake? It’s surprisingly easy to pull off.

1. Preheat your oven
Set it to 220°C (430°F). This high temperature is key it gives the cheesecake that rich caramelized top while keeping the inside soft and tender.
2. Line the pan
Use two sheets of parchment paper, crisscrossed to fully line the pan and extend several inches above the edge. Press it in roughly no need to smooth it out. That rustic texture is part of the charm.
3. Beat the cream cheese
In a large bowl, mix the cream cheese until smooth and fluffy. If it’s too cold, let it sit out for a bit or microwave it for a few seconds (without melting it). Creamy texture is what you’re going for here.
4. Add the sugar
Mix in the sugar and continue beating until the mixture is light and smooth.
5. Incorporate the eggs
Add the eggs one at a time, mixing well after each one. Scrape down the sides as needed. The batter should be glossy and rich by now.
6. Pour in the cream
Slowly add the heavy cream and continue mixing. The batter should now look pourable, but still thick.
7. Fold in the flour
Sift in the flour and gently mix until fully incorporated. Don’t overmix just enough to blend everything together.
Bake to Burnt Perfection
Pour the batter into the prepared pan and give it a gentle tap on the counter to release air bubbles. Place the pan on the center rack and bake for 55 to 60 minutes.
The top will puff up and turn a deep golden brownmaybe even darker than you expect. That’s exactly what you want. The edges will be set while the center remains jiggly.
Remove from the oven and let the cheesecake cool completely in the pan. As it cools, the center will deflate slightly and the texture will settle into a soft, custard-like consistency.
Chill Time (The Hard Part)
Once it’s cooled, transfer the cheesecake to the fridge and chill for at least 4 hours, but overnight is even better. The flavor deepens, and the texture firms up just enough to slice cleanly while staying luxuriously smooth inside.
How to Serve It
San Sebastian cheesecake doesn’t need much to shine. But if you want to dress it up a little, here are a few simple ideas:

- Dust lightly with powdered sugar
- Serve with fresh berries or berry compote
- Add a touch of sea salt flakes for contrast
- Drizzle with honey or caramel for extra indulgence
- Pair with espresso or strong black tea
Whether warm, chilled, or somewhere in between, this cheesecake delivers richness with every bite.
Storage Tips
Store any leftovers (if you’re lucky enough to have any) in an airtight container in the refrigerator. It will keep well for 4 to 5 days.
To freeze: Wrap individual slices in parchment paper, then in foil or plastic wrap. Store in the freezer for up to a month. Thaw overnight in the fridge before serving.
Final Thoughts
San Sebastian cheesecake proves that sometimes the most impressive desserts are the ones that don’t try too hard. It’s rustic, bold, and wonderfully rich all with minimal effort and maximum flavor.
Whether you’re baking for guests or just indulging at home, this cheesecake feels like something special. No crust, no water bath, no stress. Just you, a handful of ingredients, and one unforgettable dessert. So go ahead, bake it once… and prepare to get requests forever.