Saint-Sébastien Cheesecake (Basque Burnt Cheesecake)

 

The Irresistible Burnt Beauty from Spain

The Saint-Sébastien Cheesecake, popularly known as Basque Burnt Cheesecake, hails from the Basque region of Spain, specifically the culinary capital San Sebastián. Unlike classic cheesecakes, this version is intentionally baked at a high temperature to achieve a beautifully caramelized, almost burnt top and a creamy, custard-like center. This rustic and rich dessert has taken the world by storm for its simplicity and deep flavor.

✨ Why You’ll Love It

• No crust, no fuss.
• Golden burnt top with rich, creamy inside.
• Only 6 basic ingredients.
• Perfect for dinner parties or special occasions.

📝 Ingredients

 (Serves 8–10)

• 600g cream cheese, room temperature
• 250g granulated sugar
• 4 large eggs
• 300ml heavy cream (35% fat)
• 1 tsp vanilla extract (optional)
• 30g all-purpose flour (about 2 tbsp)
• 1/4 tsp salt

🍰 Instructions

🔥 Step 1: Prepare the Oven and Pan

1. Preheat your oven to 210°C (410°F) with the fan off.
2. Line a 20 cm (8-inch) springform pan with parchment paper, leaving about 5 cm (2 inches) of overhang on all sides. The parchment will support the rise and protect against leakage.

🧀 Step 2: Cream the Cheese and Sugar

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.
2. Scrape down the sides to ensure there are no lumps.

🥚 Step 3: Add Eggs One at a Time

1. Add the eggs one at a time, beating well after each addition.
2. Continue mixing until the batter is smooth and pale.

🥄 Step 4: Incorporate Cream and Flavour

1. Add the heavy cream, vanilla extract, and salt, mixing just until incorporated.
2. Sift in the flour and gently fold it in until fully combined.

🧁 Step 5: Bake to Burnt Perfection

1. Pour the batter into the prepared pan.
2. Bake in the center of the oven for 45–50 minutes. The top should be deep golden brown—almost burnt, while the center should still jiggle slightly.
3. Remove from oven and let cool to room temperature in the pan.

❄️ Step 6: Chill and Serve

1. Once cool, chill in the refrigerator for at least 4 hours or overnight.
2. For the best texture, bring it to room temperature for 30 minutes before serving.
3. Slice with a hot knife for clean cuts.

👨‍🍳 Tips for Perfect Saint-Sébastien Cheesecake

• Use high-quality cream cheese for the creamiest texture.
• Don’t overbake—the jiggle is key to its creamy center.
• Let it cool completely before chilling to avoid cracks or sinking.
• No crust needed—the caramelized edges are enough!

The Saint-Sébastien Cheesecake is a masterclass in simplicity and flavor. Its burnt top and soft core offer a unique taste experience that balances bitterness with sweet, creamy indulgence. Whether you’re a baking beginner or a pro, this no-crust, no-stress cheesecake deserves a place in your dessert repertoire.