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Basque Cheesecake

Basque Cheesecake

San Sebastián Burnt Cheesecake

This Spanish-style cheesecake deliberately courted its signature blackened top through high-heat baking that caramelizes the surface while keeping the center impossibly silky. The result defies everything you think you know about cheesecake — no crust, no water bath, just pure creamy indulgence with a dramatic burnt crown that tastes far better than it looks.

SpanishDessertParty FoodIndulgentBakingEggs
Prep15 min
Cook1 hr 5 min
Total1 hr 20 min
Servings12
Difficultymedium

Ingredients

  • 2 lbfull-fat cream cheese, room temperature
  • 1½ cupgranulated sugar
  • 5 largelarge eggs, room temperature
  • 1 tspvanilla extract
  • 1¾ cupheavy cream
  • 1 tspfine sea salt
  • ¼ cupall-purpose flour

Instructions

  1. Get your oven cranked to 400°F — this aggressive temperature is what creates the burnt top we're after. Generously butter a 9-inch springform pan, getting into all the corners.
  2. Line your pan with two sheets of parchment paper, pressing them into the bottom and up the sides with at least 2 inches hanging over the rim. Butter between the layers so they won't separate during baking — this overhang is crucial for getting a clean release later.
  3. Beat the cream cheese and sugar together on medium-low speed until completely smooth with no lumps remaining. Don't rush this step — lumpy cream cheese will stay lumpy in the final cake.
  4. Add the eggs one by one on low speed, letting each one fully incorporate before adding the next. Stir in the vanilla until just combined — overmixing now can make the texture dense.
  5. With the mixer on low, slowly drizzle in the heavy cream until smooth. Sift the flour and salt directly over the mixture, then fold everything together gently by hand until no streaks remain.
  6. Pour the batter into your prepared pan and bake for 60-65 minutes until the top is deeply caramelized and almost black — don't panic, this is exactly what you want. The center should still have a gentle wobble when you shake the pan.
    ⏱ 1 hr 5 min
  7. Let the cheesecake cool completely at room temperature for about an hour — it will deflate and crack as it cools, which is perfectly normal. Remove from the pan or chill until set if you prefer a firmer slice.
    ⏱ 1 hr