This San Sebastian Cheesecake recipe is the perfect dessert for any occasion. Also known as Burnt Basque Cheesecake, this cheesecake is creamy, rich, and has a slightly burnt top layer that gives it a unique and delicious flavour. In this blog post, we will tell you about its origins. And following our simple recipe, you will be able to make your own at home.
Why You Need Our Recipe
- This recipe is incredibly easy to make and requires only a few ingredients, making it perfect for anyone who wants to make a homemade dessert without spending hours in the kitchen.
- The San Sebastian Cheesecake is a crowd-pleaser that will impress your guests, whether it’s a dinner party or a potluck.
- The cheesecake has a unique flavour that is different from your standard cheesecake. It is creamy, rich, and has a slightly burnt top layer that adds an extra layer of depth and flavour.
About San Sebastian Cheesecake
San Sebastian Cheesecake is a modern Spanish dessert also known as La Viña Cheesecake or Burnt Basque Cheesecake. Indeed, this decadent dessert derives its name from a café in San Sebastian, Spain, called La Viña. Owner Santiago Rivera spent most of the 1990’s experimenting with cheesecake recipes.
Prior to his breakthrough, he had been baking a single new cake every day. Presently, it is safe to say that he makes more than one cake a day. Indeed, its instantly recognisable charred top and creamy insides have made this cheesecake a social media phenomenon.
Star Ingredient
Mascarpone
Mascarpone is a popular Italian cheese that is renowned for its creamy texture and subtle flavour. This cheese has gained popularity worldwide and is used in a wide range of culinary applications, from savoury dishes to sweet desserts.
While the original recipe uses Philadelphia Cream Cheese, we recommend that you use Mascarpone in your cheesecake for some extra richness and decadence.
Scroll to the bottom to find the full list of ingredients and detailed recipe.
READ MORE: Why Mascarpone is Italy’s most famous cream cheese →
Step-By-Step Instructions
- Preheat your oven to 200°C (400°F).
- Line the bottom and sides of a 20 cm (8 inch) springform pan with parchment paper.
- In a large mixing bowl, beat the Mascarpone with an electric mixer or whisk until smooth.
- Gradually add the sugar and beat until well combined.
- Beat in the eggs, one at a time, until fully incorporated.
- Add the thickened cream (also known as heavy cream), flour, vanilla extract, and salt, and beat until smooth and creamy.
- Pour the batter into the prepared springform pan.
- Bake for 35 minutes or until the top is golden brown.
- Halfway through baking, cover the top of the cheesecake with aluminium foil to prevent it from getting too burnt.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once the cheesecake has cooled, remove it from the springform pan and transfer it to a serving plate.
- Slice and serve at room temperature.
Prepping Tips
- Make sure all ingredients are at room temperature before starting.
- Line the bottom and sides of the springform pan with parchment paper to prevent the cheesecake from sticking.
- Cover the top of the cheesecake with aluminium foil halfway through baking to prevent it from getting too burnt.
How to Serve San Sebastian Cheesecake
This recipe makes 8 servings. The cheesecake is best served at room temperature. And you can garnish it with fresh berries or a dollop of whipped cream.
Recipe FAQs
There are some of the most frequently asked questions about this amazing dish.
Can I make this recipe ahead of time?
Yes, you can make this cheesecake a day ahead and store it in the refrigerator until you are ready to serve it.
Can I use a different type of cheese?
Actually, the original recipe from San Sebastian used Philadelphia Cream Cheese! So, you can use this as an alternative, or even any type of cream cheese. Just be aware that you might have to slightly alter the baking time if changing ingredients.
How do I store the cheesecake?
Store the cheesecake in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or aluminium foil to prevent it from drying out.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Once it has cooled completely, wrap it tightly with plastic wrap and then aluminium foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Printable Recipe Card
The San Sebastian Cheesecake is a delicious and unique dessert that is perfect for any occasion. With this easy-to-follow recipe, you can impress your guests and satisfy your sweet tooth. The rich and creamy texture combined with the slightly burnt top layer makes this cheesecake stand out from the rest. Try it today and see for yourself why it’s a crowd-pleaser!
Creamiest San Sebastian Cheesecake Recipe
Equipment
- Oven
- Springform pan
Ingredients
- 900 g Mascarpone
- 400 g sugar granulated
- 6 eggs large
- 1 1/2 cup thickened cream (also known as heavy cream)
- 2 tbsp plain flour (also known as all-purpose flour)
- 1 tbsp vanilla extract
- 1 pinch table salt
Instructions
- Preheat your oven to 200°C (400°F).
- Line the bottom and sides of a 20 cm (8 inch) springform pan with parchment paper.
- In a large mixing bowl, beat the Mascarpone with an electric mixer or whisk until smooth.900 g Mascarpone
- Gradually add the sugar and beat until well combined.400 g sugar
- Beat in the eggs, one at a time, until fully incorporated.6 eggs
- Add the thickened cream (also known as heavy cream), flour, vanilla extract, and salt, and beat until smooth and creamy.1 1/2 cup thickened cream, 2 tbsp plain flour, 1 tbsp vanilla extract, 1 pinch table salt
- Pour the batter into the prepared springform pan.
- Bake for 35 minutes or until the top is golden brown.
- Halfway through baking, cover the top of the cheesecake with aluminium foil to prevent it from getting too burnt.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once the cheesecake has cooled, remove it from the springform pan and transfer it to a serving plate.
- Slice and serve at room temperature.
Notes
- Make sure all ingredients are at room temperature before starting.
- Line the bottom and sides of the springform pan with parchment paper to prevent the cheesecake from sticking.
- Cover the top of the cheesecake with aluminium foil halfway through baking to prevent it from getting too burnt.
Best cheesecake I’ve ever had. Thank you for sharing
Definitely need to give this a try
Love this recipe! I modified it to half mascarpone and half cream cheese, added vanilla and lemon zest, and cooked it for 35 mins on mid rack.
When you say half cream cheese and half mascarpone you mean 450 g of each right?