San Sebastián Cheesecake

Name: San Sebastián Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Cuisine: spanish
Ingredients: 800 g cream cheese (e.g., Philadelphia), room temperature; 250 g granulated sugar; 5 pcs large eggs, room temperature; 400 ml heavy cream; 1 tbsp all-purpose flour; 1 tsp vanilla sugar (or 1 tsp vanilla extract); 1/2 tsp fine sea salt

By Culiora

San Sebastián Cheesecake (Baskisk ostkaka) served on a plate, photographed in natural light

The famous Basque cheesecake from San Sebastián is baked at high heat to develop a deeply caramelized, dark top while keeping the interior creamy and nearly molten in the center. Made entirely without a crust, it relies on just a handful of simple, high-quality ingredients. Serve at room temperature for the best flavor and texture.

Servings: 10
Prep time: 15 min
Cook time: 50 min
Total time: 65 min

Ingredients

800 g cream cheese (e.g., Philadelphia), room temperature
250 g granulated sugar
5 pcs large eggs, room temperature
400 ml heavy cream
1 tbsp all-purpose flour
1 tsp vanilla sugar (or 1 tsp vanilla extract)
1/2 tsp fine sea salt

Instructions

Preheat the oven to 210°C (conventional heat). Line a springform pan (approx. 22–24 cm in diameter) with a double layer of parchment paper, letting it extend at least 4–5 cm above the rim. Press the paper in loosely so the rustic pleats shape the cake's characteristic edges.
Beat the cream cheese and granulated sugar in a large bowl using an electric hand mixer or stand mixer on low to medium speed for about 2 minutes, until the sugar has dissolved and the mixture is completely smooth. Avoid whipping in too much air.
Add the eggs one at a time, mixing slowly after each addition just until incorporated before adding the next.
Pour in the heavy cream, vanilla sugar, and salt. Sift the all-purpose flour over the bowl through a fine-mesh sieve. Gently fold together with a rubber spatula until you have a completely smooth, pourable batter with no lumps.
Pour the batter into the prepared pan and gently tap the pan on the counter once to release any large air bubbles.
Bake in the center of the oven for 45–50 minutes. The surface should be deeply browned and nearly charred in spots, and the center should still have a distinct, pronounced wobble when you gently shake the pan.
Remove from the oven and let the cheesecake cool completely in the pan at room temperature for at least 3–4 hours. The cake will collapse slightly in the center as it cools, which is completely normal. Carefully lift the cheesecake out using the parchment paper and slice into wedges.