Looking for an easy flourless cheesecake recipe that tastes like it came from a bakery? This 10-Minute San Sebastian Cheesecake, also known as Basque Burnt Cheesecake, is rich, creamy, and incredibly simple to make. With no crust, no water bath, and minimal prep, it’s the perfect dessert for beginners and experienced bakers alike. Let's bake cake!
What Is San Sebastian Cheesecake?
San Sebastián cheesecake, also known as Basque burnt cheesecake, originated in the Basque region of northern Spain and is closely associated with the city of San Sebastián. It was first created at the renowned La Viña restaurant, where it quickly gained popularity for its distinctive appearance and rich, creamy texture. Unlike traditional cheesecakes, this version is intentionally baked at a high temperature, resulting in a deeply caramelized, almost burnt exterior while maintaining a soft, custard-like center. Its rustic, crustless style and bold contrast between the dark top and smooth interior have made it a celebrated dessert both in Spain and around the world. This cheesecake breaks all the traditional rules, and that’s exactly why it works.
Ingredients
- 900 g (31.75 oz) Philadelphia Cream Cheese
- 550 g (19.4 oz) Whipping Cream (32% Fat)
- 6 Eggs (medium size)
- 250 g (8.81 oz) Sugar
- 2 Bourbon Vanilla Pods or 5 g natural Vanilla Aroma
- 90 g (3.17 oz) Corn Starch
- 1 Lemon
Preparation: 10 minutes
Baking Time: 30 minutes, top and bottom heat at 240 degrees Celsius (464 F) in a 26 cm springform pan
Method
Line the springform pan with parchment paper. Pre-heat the oven to 240 degrees Celsius.
In a large mixing bowl, add the cream cheese, whipping cream, eggs, and sugar. Slice the vanilla pods lengthwise, scrape out the seeds, and add them to the bowl. Squeeze the fresh lemon juice directly into the mixture.
Using a handheld mixer, blend all the ingredients until smooth and fully combined. Make sure the batter is creamy with no visible lumps.
Next, sift the cornstarch and gently add it to the batter. Once the corn starch is added, give the batter one final gentle mix to ensure all ingredients are evenly incorporated. Avoid overmixing, as excessive mixing can affect the final texture.
Pour the cheesecake mixture into the prepared parchment-lined springform pan. Bake at 240°C / 464°F for approximately 30 minutes, or until the top is deep golden brown and the center remains slightly jiggly.
It is recommended to loosely cover the springform pan with parchment paper for the first 20 minutes of baking. This helps prevent the top from burning too quickly while allowing the cheesecake to bake evenly. After 20 minutes, remove the parchment paper so the top can develop its signature golden-brown, caramelized finish during the remaining baking time.
Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the texture and flavor to fully develop.
How to Serve San Sebastian Cheesecake
This gluten-free cheesecake can be served chilled or at room temperature and is delicious on its own or with simple enhancements. Fresh berries offer a refreshing balance, whipped cream adds lightness, and dark chocolate ganache brings a decadent touch. A gentle dusting of powdered sugar completes the presentation with subtle sweetness and elegance.
Final Thoughts
The 10-Minute San Sebastian Cheesecake recipe is proof that you don’t need complicated steps to create a stunning dessert. With its creamy interior, burnt caramel top, and effortless preparation, it’s one of the best easy cheesecake recipes you will ever make.
Whether you are baking for guests or treating yourself, this Basque Burnt Cheesecake will never disappoint.
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