San Sebastian Cheesecake is a crustless baked dessert known for its creamy center and caramelized top. This easy Basque-style cheesecake recipe uses simple ingredients like cream cheese, heavy cream, and eggs, and is perfect for special occasions, holidays, or dinner parties. No water bath needed—just high heat for a signature burnt finish and rich, smooth texture.

This rustic Basque-style cheesecake, known as San Sebastian Cheesecake, is baked at a high temperature for a signature caramelized top and ultra-creamy center. With just a few ingredients and no crust, it’s simple to make and absolutely unforgettable—perfect for those who love bold flavor and texture contrast in their desserts.

Ingredients

3 cups (680g) cream cheese, room temperature
1⅔ cups (400g) heavy cream, room temperature
4 large eggs, room temperature
1 large egg yolk, room temperature
1 cup (200g) granulated sugar
¼ cup (30g) cake flour

Instructions

1. Prepare the Pan and Oven

Preheat your oven to 425°F (220°C). Line an 8-inch springform pan with two overlapping sheets of parchment paper, allowing the edges to extend above the rim. No need to grease or smooth out the paper—rough edges are part of the charm.

2. Make the Cream Cheese Mixture

In a large mixing bowl, beat the cream cheese and sugar together on medium speed until smooth and lump-free.

3. Incorporate the Eggs

Add the eggs, one at a time, mixing well between each addition. Add the egg yolk last, and beat again until fully incorporated.

4. Combine the Flour and Cream

In a separate bowl, whisk the cake flour with a splash of the heavy cream until it forms a smooth paste. Gradually whisk in the rest of the cream, making sure there are no lumps.

5. Combine and Mix

Slowly pour the cream-flour mixture into the cream cheese base, mixing gently until fully combined and smooth.

6. Bake the Cheesecake

Pour the batter into the prepared pan and tap it gently on the counter to release large air bubbles. Bake on the middle rack for 35–45 minutes, or until the edges are set and the center still jiggles. The top should develop a deep golden brown or burnt color—this is exactly what you want.

7. Cool and Serve

Let the cheesecake cool completely in the pan at room temperature. It will sink slightly and may crack as it cools—this is normal.

For a creamy, custard-like texture, serve at room temperature.
For a firmer texture, chill in the fridge for at least 2 hours before slicing.

Tips

Make sure all ingredients are at room temperature to ensure a smooth batter.
Use high-fat cream cheese for a richer result.
Don’t worry about cracks or the burnt top—they are key features of this style.
Tap the pan before baking to reduce large air pockets.

Variations and Substitutions

Cake flour substitute: Use all-purpose flour sifted with a little cornstarch if cake flour is unavailable.
Flavored versions: Add a splash of vanilla extract or a bit of lemon zest for subtle flavor changes.
Mini cheesecakes: Use a muffin tin lined with parchment for smaller servings—adjust baking time accordingly.
Dairy-free: Try plant-based cream cheese and heavy cream alternatives, though texture may vary slightly.

FAQs

Is it supposed to look burnt on top?
Yes, that’s the signature look of San Sebastian cheesecake. The dark top adds a rich, slightly caramelized flavor.

Can I make it in advance?
Absolutely. It tastes great the next day, especially if you prefer a firmer texture.

What size pan should I use?
An 8-inch springform pan works best. For a thinner cheesecake, use a 9-inch pan and reduce bake time slightly.

Why did mine crack or sink?
Cracking and sinking are normal and expected for this rustic cheesecake. It won’t affect the flavor or texture.

Serving Suggestions

Dust with powdered sugar for a pretty finish
Serve with fresh berries or a berry compote
Add a spoonful of whipped cream or crème fraîche on the side
Pair with espresso, dessert wine, or a glass of sherry

Why You’ll Love This Recipe

Deep caramelized flavor from high-temperature baking
No crust required—all filling, all flavor
Simple ingredients with impressive results
Customizable texture: creamy at room temp or firm when chilled
Visually striking with its signature burnt top and rustic look