Authentic Burnt Cheesecake from San Sebastian
This Basque cheesecake recipe produces the real San Sebastian version: no crust, a deeply burnt top, and a loose, custardy center that is deliberately underbaked. It is also known as burnt Basque cheesecake, tarta de queso, or San Sebastian cheesecake, and it inverts nearly every rule of classic cheesecake baking on purpose.
The cake originated in the 1990s at La Vina, a small bar in San Sebastian’s old town, and it has since become one of the most widely replicated desserts of the last decade, appearing on menus far beyond the Basque Country. Its appeal lies in its simplicity: no crust to blind bake, no water bath to fuss over, and a short ingredient list that leans entirely on technique rather than decoration.
What you will need:
| Ingredient | Quantity |
| Cream Cheese (full-fat, min. 30% fat) | 1000g |
| White Sugar | 250g |
| Cornstarch | 40g |
| Salt | 1g (pinch) |
| Vanilla Paste or Vanilla Bean | 1 tsp (~4g) |
| Heavy Cream | 300g (300mL) |
| Large Eggs | 6 (~300g) |
Equipments:
- Digital Scale
- 24cm (9.5-inch) springform or cake ring, at least 7cm tall
- Parchment paper (for the crumpled, overhanging liner)
- Stand mixer or hand mixer with paddle attachment
- Fine-mesh sieve (for straining the batter)
- Digital oven thermometer (optional, but recommended)
- Instant-read thermometer (optional, for checking doneness)
General Details:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 10 hours (including overnight chill)
Yield: 1 cake, 24cm diameter (10-12 servings)
Difficulty: Intermediate
Cuisine: Spanish (Basque)
Category: Cheesecake
Storage: Refrigerate covered up to 4 days; bring to room temperature or gently warm before serving for the best texture.
Instructions:
Prepare the Pan
- Preheat oven to 240C (464F), top and bottom heat, with a rack in the lower-middle position.
- Line a 22-24cm ring or springform pan with two overlapping sheets of crumpled parchment, pressing into the corners and leaving at least 5cm of overhang above the rim.
Mix the Batter
- Beat cream cheese, sugar, cornstarch, salt, and vanilla on medium speed until completely smooth, scraping the bowl well to eliminate lumps.
- Add eggs one at a time, beating on low speed and fully incorporating each before adding the next.
- Add heavy cream in a slow stream, mixing on low just until combined; do not whip air into the batter.
- Strain the batter through a fine-mesh sieve into the lined pan to remove any remaining lumps (If required, optional)
Bake
- Bake at 240C for about 10 minutes, watching closely for the top to take on deep, even color.
- If the top is browning too fast at the 10-minute mark, lower the oven to 210C (410F) for the remaining bake time.
- Continue baking for a total of about 25 minutes, until the top is very dark mahogany-brown and the center jiggles like loose custard when the pan is nudged.
- The internal center temperature should read around 65-68C on an instant-read thermometer; the cake will continue to set as it cools.
Cool and Chill
- Cool the cake in the pan at room temperature for about 1 hour; it will deflate and sink slightly in the center as it cools, which is expected.
- Cover loosely and refrigerate for at least 8 hours or overnight to fully set the custard.
- Remove from the pan and peel back the parchment just before slicing.
- Slice with a knife run under hot water and wiped dry between cuts for clean, sharp slices.
More Variations
- Pistachio Basque Cheesecake : Add 150g high-quality pistachio paste to the batter after the initial cream cheese mixture is smooth, before adding eggs, for a nutty, pale-green interior.
- Basque Cheesecake with Citrus : Add the finely grated zest of 1 lemon or orange to the batter for a brighter, citrus-forward filling.
- Chocolate Basque Cheesecake : Fold 150g melted dark chocolate into the batter after the eggs are incorporated for a denser, mocha-toned version.
- Individual Basque Cheesecakes : Divide the batter among parchment-lined ramekins or small cake rings and reduce bake time to 15-18 minutes for single-serving portions.
Serving Suggestions
- Serve at a cool room temperature rather than fridge-cold, which lets the custard center soften back to its intended texture.
- Pair with a spoonful of lightly sweetened creme fraiche or a bright berry compote to cut the richness.
- A drizzle of good honey or a dusting of flaky sea salt over the burnt top plays up the bittersweet edge.
Nutrition Profile / 100g
| Nutrient | Amount |
| Calories | 337 kcal |
| Total Fat | 26.8 g |
| Saturated Fat | 16.2 g |
| Carbohydrates | 19.1 g |
| Sugars | 16.4 g |
| Protein | 5.8 g |
| Fiber | 0.0 g |
| Sodium | 233 mg |
Note: Calculated per 100g of finished cheesecake, based on a total baked yield of approximately 1780g from the given formula. Approximate values based on recipe formula. Actual nutrition may vary.Approximate values based on recipe formula. Actual nutrition may vary
Tips for Best Results:
Use full-fat cream cheese with at least 30% fat; lower-fat versions will not set properly and can weep liquid.
- Bring all ingredients to room temperature before mixing to avoid a lumpy batter and uneven baking.
- Mix on low speed once the eggs go in; overaerating the batter causes excessive puffing and cracking, then a sunken, uneven top.
- Always strain the batter; this is the single biggest factor in achieving a silky, lump-free crumb.
- The burnt top is not a mistake: it should look genuinely overbaked and dark, well past what feels safe for a standard cheesecake.
- Judge doneness by jiggle, not color alone; the center should wobble like a loose custard from edge to edge, not just in the middle.
- Do not skip the overnight chill; slicing too early will produce a soupy, unset center even if the bake was correct.
- A tall pan with generous parchment overhang lets the batter rise dramatically without spilling over during the hot bake.
Troubleshooting Guide:
| Issue | Possible Cause | Fix |
| Cracked or sunken top | Overaerated batter from mixing on too high a speed after eggs were added | Mix on low speed once eggs go in, and avoid whipping air into the batter |
| Soupy, unset center after chilling | Underbaked, or sliced before a full overnight chill | Bake until the internal temperature reaches 65-68C and always chill at least 8 hours before slicing |
| Top not dark enough | Oven running cooler than set temperature, or pan on too low a rack | Verify oven temperature with an oven thermometer and move the rack up if needed |
| Lumpy batter | Cold cream cheese or eggs, or batter not strained | Bring ingredients to room temperature before mixing and always strain the finished batter |
| Cake sticks to parchment | Parchment not generously crumpled or cake unmolded before fully chilled | Crumple parchment well before lining the pan and let the cake chill fully before removing |
| Cake weeps liquid | Low-fat cream cheese or overbaking | Use full-fat cream cheese (30%+ fat) and pull the cake while the center still jiggles distinctly |
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This burnt cheesecake recipe suits almost any occasion where a dramatic, low-fuss dessert is welcome, from a dinner party centerpiece to a make-ahead holiday dessert, since it actually improves after a night in the refrigerator.
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