If you are after a gluten-free cheesecake, you have to try this Creamy San Sebastian Cheesecake! Also going by the name of Burnt Basque Cheesecake, this delicious creamy dessert is as delicious as it is easy to make! A handful of everyday ingredients and minimal hands-on time will create a beautiful creme-brulee-like exterior with a gooey creamy custardy interior. This Spanish cheesecake is definitely a must-try!
- What Is San Sebastian Cheesecake And How Is It Different From Your Typical Cheesecake?
- Equipment Needed
- Ingredients and Substitutes
- How To Make San Sebastian Cheesecake?
- Watch How To Make It
- Tips & Tricks For Success
- How To Serve San Sebastian Cheesecake?
- Toppings For San Sebastian Cheesecake
- Storing Leftovers
- Recipe FAQs
- Other Cheesecake Recipes To Try
- Recipe Card
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What Is San Sebastian Cheesecake And How Is It Different From Your Typical Cheesecake?
Typically, baked cheesecake is cooked ‘low and slow’ in a water bath. It ensures minimal browning and an even surface of the cheesecake. San Sebastian Cheesecake is intentionally cooked at high temperatures to create a signature brown top. It also puffs up whilst cooking, then sinks down when cooling, giving it a ‘sunk-in-the-middle’ look! What is more, San Sebastian Cheesecake is made without the crust (no buttery biscuit base).
Equipment Needed
Most home cooks will have the equipment needed to make this Spanish Cheesecake. So have a look in your utensils and kitchen equipment cupboards for the following tools:
- Handheld Electric Mixer: if you don’t have one, you can use a stand mixer with a flex edge beater attachment.
- Large Bowl: a metal or plastic bowl that is sturdy enough to withstand a vigorous beating.
- 21cm (8in) Loose-Bottom Cake Tin.
- Baking Parchment. Choose high-quality, non-stick baking parchment to ensure it doesn’t tear and the cheesecake mixture doesn’t run out.
Ingredients and Substitutes
You will need 5 ingredients to make this deliciously creamy San Sebastian Cheesecake recipe! Yes, it’s that simple!
- Cream Cheese: also known as Soft Cheese in the UK. Make sure to use full-fat cheese, and bring it to room temperature before you start mixing.
- Heavy Cream: also known as double cream in the UK. You need cream with a high-fat content (40-48%). It should be used at room temperature too to ensure the best results.
- Creme Fraiche: whilst typically San Sebastian Cheesecake is made with heavy cream only, we find that adding creme fraiche enhances its flavour immensely. It also helps reduce the greasy aftertaste that heavy cream can leave on your to tongue in very rich and creamy desserts. However, you can substitute creme fraiche with more heavy cream.
- Caster Sugar: also known as superfine or castor sugar. Due to its fine texture, it dissolves more quickly.
- Eggs: use large eggs in the UK, and extra large in the US.
How To Make San Sebastian Cheesecake?
Preheat the oven to 240°C (460 F) Fan. Line a 21cm (8 in) loose-bottom cake tin with 2 sheets of good-quality baking parchment, making sure it sticks out the sides by at least 5 cm. Scrunching up the sheets of paper in your hands before lining the tin will help with it staying in the cake tin.
Place the cream cheese, caster sugar and ½ teaspoon of salt in a large bowl. Using a handheld electric mixer, beat them together for 1 minute until there are no lumps of cream cheese. Make sure to scrape down the sides of the bowl halfway through beating.
Add the eggs, heavy cream and creme fraiche. Beat the mixture again for 2-3 minutes, until you have a smooth and glossy cheesecake filling. Again. make sure to scrape down the sides of the bowl, as cream cheese tends to stick to the walls.
Pour the cheesecake mixture into the parchment-lined cake tin and place it on the higher rack in the preheated oven. Bake for 30 minutes. The cheesecake will have risen and will have a heavily torched top but it will look very jiggly and undercooked in the centre. And that’s exactly what you want to see.
Take the cheesecake out of the oven and set it aside on the countertop to cool down to room temperature. Then transfer the cheesecake to the fridge for at least 5 hours.
When you’re ready to serve, take the cheesecake out of the cake tin and take it to the table still in the baking parchment. Peel the baking parchment off the sides and slice it into portions. San Sebastian Cheesecake is known for its soft and creamy interior, but you should be able to cut a slice without the centre running out. If your cheesecake seems too firm, leave it out at room temperature for 30 minutes to soften slightly.
Watch How To Make It
Tips & Tricks For Success
Here are a few tips and tricks we’ve picked up along the way. To ensure the best results:
- Use room temperature ingredients, as they will incorporate into a cohesive batter quicker and emulsify easier.
- When beating the cheesecake filling, make sure to regularly scrape down the sides of the bowl, as cream cheese tends to stick to the walls.
- Use good quality baking parchment, and double-line your spring-form cake tin to ensure the filling doesn’t leak out.
- Scrunch up the baking parchment in your hands before lining the cake tin. It will make it easier to make it stay inside the tin.
- Cool and chill San Sebastien Cheesecake properly before serving. It has a very soft and gooey interior. If you try and slice it too early, the centre won’t have time to set and will be too runny to get a slice.
- Serve San Sebastien Cheesecake the traditional way – on the baking parchment. Simply peel off the parchment at the table and slice!
How To Serve San Sebastian Cheesecake?
We all have our preferences on how we like our cheesecake, right? Even more so, when it comes to San Sebastian Cheesecake. Some like its extra gooey, almost runny interior, others prefer it set more firmly.
- If you like your cheesecake firm, chill it in the fridge for 12 hours or overnight and serve cold.
- If you like it more custardy, chill it for 4 hours, then take it out of the fridge for 30 minutes before serving. It will be slightly messier to slice, but the signature creamy texture of the cheesecake centre will win you over!
Toppings For San Sebastian Cheesecake
San Sebastian Cheesecake is (almost) like a blank canvas to add toppings. Since it isn’t flavoured, you can use your imagination and add all your favourite dessert sauces and fruit! Try it with:
- Strawberry Sauce
- Cherry Sauce (or try our Cherry Cheesecake instead)
- Caramel Sauce
- Raspberry Coulis
- Mango Coulis
- Passionfruit Puree
Storing Leftovers
Store leftover cheesecake in the fridge for up to 4 days. Make sure to cover it in order to for the cheesecake not to absorb other odours in your fridge.
Recipe FAQs
Yes! It actually freezes very well. Make sure to chill the cheesecake before slicing it into portions. Wrap individual slices well in cling film and store in the freezer for up to 3 months. Defrost in the fridge.
Not all recipes of San Sebastian Cheesecake are fluten free. Many actually use a small amount of flour to help it set. However, our recipe is natrally gluten-free.
Are you wondering: “Is San Sebastian famous for Cheesecake?”. You are absolutely right. This bautiful Spanish cheesecake was first created in the town of San Sebastian by a chef Santiago Rivera.
Other Cheesecake Recipes To Try
If you love Cheesecake in any shape or form, you are in the right company! We have a recipe for every season and every occasion! If you are looking to reduce your refined sugar intake, why not try our Refined Sugar-Free Burnt Basque Cheesecake instead.
Cannot be bothered to turn the oven on and bake anything? Try our most cherrished No-Bake Biscoff Cheesecake!
And if you love your baked cheesecake, here are some of our absolute favourite recipe below:
- Caramel Apple Crumble Cheesecake
- Pumpkin Cheesecake With Gingersnap Crust
- Irresistible Honey Cheesecake with Salted Honey Caramel
Recipe Card
Creamy San Sebastian Cheesecake
Ingredients
- 600 g cream cheese full-fat
- 260 g caster sugar
- ½ teaspoon salt
- 80 g heavy cream (double cream)
- 80 g creme fraiche full-fat
- 4 eggs large
Instructions
- Preheat the oven to 240°C (460 F) Fan. Line a 20cm (8 in) loose-bottom cake tin with 2 sheets of good-quality baking parchment, making sure it sticks out the sides by at least 5 cm. Scrunching up the sheets of paper in your hands before lining the tin will help with it staying in the cake tin.
- Place the cream cheese, caster sugar and ½ teaspoon of salt in a large bowl. Using a handheld electric mixer, beat the ingredients together for 1 minute until there are no lumps of cream cheese. Make sure to scrape down the sides of the bowl halfway through beating.
- Add the eggs, heavy cream and creme fraiche. Beat the mixture again for 2-3 minutes, until you have a smooth and glossy cheesecake filling. Again, make sure to scrape down the sides of the bowl, as cream cheese tends to stick to the walls.
- Pour the cheesecake mixture into the parchment-lined cake tin and place it on the higher rack in the preheated oven. Bake for 30 minutes. The cheesecake will have risen and will have a heavily torched top but it will look very jiggly and undercooked in the centre. And that's exactly what you want to see.
- Take the cheesecake out of the oven and set it aside on the countertop to cool down to room temperature. Then transfer the cheesecake to the fridge for at least 5 hours.
- When you're ready to serve, take the cheesecake out of the cake tin and take it to the table still in the baking parchment. Peel the baking parchment off the sides and slice it into portions. San Sebastian Cheesecake is known for its soft and creamy interior, but you should be able to cut a slice without the centre running out. If your cheesecake seems too firm, leave it out at room temperature for 30 minutes to soften slightly.
Video
Notes
Nutrition
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