This legendary Basque cheesecake from San Sebastián is all about contrast: a nearly burnt, caramelized crust on the outside and a soft, luscious, gently trembling center within. With a short ingredient list, a simple mix, and no water bath, it is the kind of dessert that delivers serious flavor with very little effort.
A 20–22 cm (8–9 inch) round cake pan, parchment, and good cream cheese at room temperature are all you need. Keep the oven hot and steady, and the top will develop that signature deep burnished color without turning bitter.
Ingredients
- Cream cheese — 800 g (1 lb 12 oz), at room temperature
- Sugar — 200 g (1 cup)
- Eggs — 4 large
- Egg yolks — 2
- 33–35% heavy cream — 300 ml (1 1/4 cups)
- All-purpose flour — 20 g (2 1/2 tbsp)
- Vanilla extract — 1 tsp
- Salt — 1/4 tsp
- Butter for the pan — 10 g (2 tsp)
- Parchment paper — 2 sheets
Step-by-step recipe
- Prepare a 20–22 cm (8–9 inch) pan: butter it, then line it with two crisscrossed sheets of parchment so the sides rise 4–5 cm (1 1/2–2 inches) above the rim. Preheat the oven to 220°C (428°F), top and bottom heat, no fan.
- Combine the cream cheese and sugar and beat for 2–3 minutes until smooth and creamy, scraping down the sides as needed.
- Add the 4 eggs one at a time, then add the 2 egg yolks. Mix briefly after each addition so the batter does not take on too much air.
- Pour in the cream, add the vanilla and salt, and beat until fully combined.
- Sift in the flour and gently fold it in on the lowest speed or with a spatula until no streaks remain.
- Pour the batter into the pan and tap the pan lightly on the counter a few times to release any large air bubbles.
- Bake for 25–30 minutes at 220°C (428°F), until the top is deeply browned, almost dark. The center should still wobble noticeably when you gently shake the pan.
- For a more pronounced caramel finish, broil for 3–5 minutes if needed, watching closely so the top does not burn.
- Let the cheesecake cool in the pan for 1 hour at room temperature, then chill for at least 4 hours, preferably overnight, so the texture can set.
- Lift it out carefully, peel away the parchment, and slice with a warm, dry knife. Serve slightly chilled.
Nutrition
| Serving | 1 slice out of 10 |
|---|---|
| Calories | 420 kcal |
| Protein | 8 g |
| Fat | 31 g |
| Carbohydrates | 28 g |
| Sugar | 22 g |
| Fiber | 0.5 g |
| Sodium | 220 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Pan size and height: in an 18 cm (7 inch) pan, the cheesecake will be taller; increase baking time by 5–8 minutes. In a 24 cm (9 1/2 inch) pan, reduce it by 3–5 minutes.
- Doneness: the sweet spot is a trembling center and a dark caramelized surface. If you prefer a firmer texture, bake for another 3–5 minutes.
- Gluten-free: replace the 20 g of flour with 10–12 g cornstarch.
- Sweetness and aroma: adjust the sugar to taste, between 170 and 230 g (3/4 cup to 1 cup plus 2 tbsp); vanilla can be swapped for orange zest or 1 tbsp rum.
- Ingredient temperature: the cream cheese and eggs should be at room temperature so the batter turns out silky, with no graininess.
- Slicing: warm the knife in hot water and wipe it dry before each cut for clean, even slices.
Serving and storage
Serve the cheesecake slightly chilled: the texture stays velvety, and the aroma opens up beautifully. It pairs especially well with coffee, fresh berries, salted caramel, or a tart raspberry coulis.
Store covered in the refrigerator for up to 4 days. For a softer center, let it sit at room temperature for 15–20 minutes before serving. Freezing is possible for up to 1 month in an airtight container; thaw overnight in the refrigerator before serving.
FAQ
Why does the center stay wobbly, and how do I know it is done?
That is the signature of Basque cheesecake. It is ready when the top is deeply browned and the edges are set, while the center still jiggles when you gently shake the pan. As it cools, it firms up into a creamy custard-like texture.
Can I use cottage cheese or ricotta instead of cream cheese?
Yes, but the texture and flavor will change. The closest result comes from ricotta, pressed until very smooth, plus a little mascarpone. Use cottage cheese only if it is full-fat, very smooth, and thoroughly blended; otherwise, the cheesecake may turn grainy.
How do I avoid cracks and an overly dark crust?
Use high heat and a short bake, and do not overbake. Avoid opening the oven during the first 20 minutes. If the top is browning too quickly, cover the cheesecake loosely with parchment or lower the temperature by 10–15°C (20–30°F) for the rest of the bake.