Today I’m making a rich and creamy San Sebastian Cheesecake, also known as Basque Burnt Cheesecake. It has a deeply caramelized top, soft edges, and a smooth, custard-like center—all without a biscuit crust or water bath.
This famous cheesecake was created in 1988 by Santiago “Santi” Rivera at La Viña, a small family-run pintxo bar in the Old Town of San Sebastián, Spain.
Instructions
Add the cream cheese to the mixing bowl and mix on low speed.
Add the sugar and continue mixing until combined.
Scrape down the sides and bottom of the bowl.
Add the cream and mix on low speed.
Add the eggs one at a time, mixing after each addition.
Add the vanilla extract.
Sift in the flour, then add the salt.
Mix only until combined. Avoid mixing at high speed, as this can incorporate too much air into the batter.
Line the bottom of a 20 cm springform pan with parchment paper.
Grease the pan with oil or cooking spray.
Line the sides with parchment paper that extends above the rim of the pan.
Pour the batter into the prepared pan. A springform pan may leak slightly, so you can place it on a baking tray.
Bake at 220°C / 428°F for approximately 50 minutes.
The top should be deeply browned while the center remains slightly jiggly.
Let the cheesecake rest at room temperature for at least 3 hours before slicing.
Enjoy, and don’t forget to like the video and subscribe for more homemade recipes!