This famous San Sebastian cheesecake is beautifully rustic and irresistibly creamy. Baked at a very high temperature, it develops a deep caramelized, almost burnt exterior while the inside stays light, airy, and custardy. Unlike classic dense cheesecakes, its texture is soft and slightly curd-like, similar to fresh ricotta, with a rich yet delicate flavor. It’s effortlessly elegant and surprisingly easy to make.
Ingredients
600 g cream cheese, softened
300 ml heavy cream
1½ cups confectioners’ sugar
4 large eggs
1 tablespoon all-purpose flour (or cornstarch)
1 teaspoon vanilla extract (optional)
Instructions
Preheat the oven
Preheat your oven to 220°C (430°F). Line a round cake pan (20–22 cm) with parchment paper, letting it rise well above the edges for that signature rustic look.
Mix the cream cheese and sugar
In a large bowl, beat the cream cheese until smooth and creamy. Add the confectioners’ sugar and mix until fully combined and lump-free.
Add the eggs
Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to keep the texture light.
Incorporate cream and flavoring
Pour in the heavy cream and vanilla extract (if using). Mix until smooth and silky.
Add the flour
Sift in the tablespoon of flour (or cornstarch) and gently fold or mix just until combined.
Bake
Pour the batter into the prepared pan. Bake for 35–45 minutes, until the top is deeply golden to dark brown and the center still jiggles slightly.
Cool and set
Remove from the oven and let the cheesecake cool completely in the pan. It will deflate slightly and set as it cools.
Serve
Slice and serve at room temperature or slightly chilled for the best texture and flavor.