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Creamiest San Sebastian Cheesecake

Also known as Burnt Basque Cheesecake, San Sebastian Cheesecake has taken the internet by storm over the last few years. Make the creamiest San Sebastian Cheesecake with our easy recipe.

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10 min prep | 25 min cook | 4.5 hrs total
Slice of San Sebastian Cheesecake on a plate
San Sebastian Cheesecake - Spanish Sabores - Source

About the 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.

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Ingredients

900 g Mascarpone

400 g sugar, granulated

7 eggs, large

1 tsp table salt

1 cup thickened cream

Method

1

Preheat the oven to 500°F (260°C). Line a 10″ springform pan with 2 sheets of parchment paper, leaving a 2″ border of paper extending from the top of the pan. The paper will not lie flat against the pan, this is ok.

2

Place the Mascarpone and sugar in the bowl of a food processor. Pulse a few times to combine the ingredients.

3

Add the eggs, salt and cream. Process the batter for 3 minutes to completely emulsify the batter. If you don’t have a food processor the batter can be mixed in a stand or hand mixer. Just be sure to mix the batter until very smooth and glossy.

4

Pour the batter into the prepared pan and immediately place it in the oven. Bake until the top of the cheesecake is very dark brown and the sides of the cake are risen-up and set, about 25 minutes. The centre of the cake will still be quite soft and will jiggle like a liquid if you shake the pan.

5

Remove the cake from the oven and cool to room temperature on a cooling rack. Refrigerate the cake until completely chilled, at least 4 hours. The cake will be soft and fluffy around the edges and custardy in the centre. The centre will be set just enough to slice.

Mascarpone

Even though Santiago Rivera uses Philadelphia cream cheese in his recipe, we wanted to make a little change. In order to take things up a notch, we are going to use Mascarpone in our version.

Mascarpone is an Italian acid-set cream cheese that originates from Lombardia in northern Italy. Moreover, it finds its roots during the seventeenth century and derives its name from the local name for ricotta, mascarpia.

How to serve San Sebastian Cheesecake

The most popular pairing for this cake at La Viña is a glass of Pedro Ximenez sherry wine. Indeed, this fortified Spanish wine is the perfect match for this cheesecake.

In addition to this, you can serve a slice of this cheesecake with some fresh berries on the side.

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Recipe

Slice of San Sebastian Cheesecake on a plate

Creamiest San Sebastian Cheesecake Recipe

San Sebastian Cheesecake is creamiest cheesecake you will ever make
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Resting time 4 hrs
Total Time 4 hrs 35 mins
Course Dessert
Cuisine Mediterranean
Servings 16 people
Calories 512 kcal

Equipment

  • Oven
  • Springform pan

Ingredients
  

  • 900 g mascarpone
  • 400 g sugar granulated
  • 7 eggs large
  • 1 tsp table salt
  • 1 cup thickened cream

Instructions
 

  • Preheat the oven to 500°F (260°C). Line a 10" springform pan with 2 sheets of parchment paper, leaving a 2" border of paper extending from the top of the pan. The paper will not lie flat against the pan, this is ok.
  • Place the mascarpone and sugar in the bowl of a food processor. Pulse a few times to combine the ingredients.
    900 g mascarpone, 400 g sugar
  • Add the eggs, salt and cream. Process the batter for 3 minutes to completely emulsify the batter. If you don't have a food processor the batter can be mixed in a stand or hand mixer. Just be sure to mix the batter until very smooth and glossy.
    7 eggs, 1 tsp table salt, 1 cup thickened cream
  • Pour the batter into the prepared pan and immediately place it in the oven. Bake until the top of the cheesecake is very dark brown and the sides of the cake are risen-up and set, about 25 minutes. The centre of the cake will still be quite soft and will jiggle like a liquid if you shake the pan.
  • Remove the cake from the oven and cool to room temperature on a cooling rack. Refrigerate the cake until completely chilled, at least 4 hours. The cake will be soft and fluffy around the edges and custardy in the centre. The centre will be set just enough to slice.
Keyword Summer

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