Burnt Cheesecake a la "San Sebastian"

by Editorial Staff

The intricacies of making the original “San Sebastian” cheesecake are kept secret in one of the restaurants of the Spanish city of the same name. Everything in the public domain is an attempt to guess and reproduce the recipe. And this is one of those attempts, which is why the name of the cheesecake is with the preposition “a la”. The peculiarity of the Spanish cheesecake “San Sebastian” is a dark, burnt crust on top. It is baked without a cookie base. And the texture of the dessert is extremely delicate, creamy!

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Dessert
Servings (Default: 8)

Ingredients

Instructions

It is important that all ingredients are at room temperature before cooking, so remove the cream cheese, eggs, and cream from the refrigerator beforehand.
Turn on the oven to heat up to 200 ° C.
Line a baking dish with a diameter of 18 cm with parchment paper. The cheesecake mass is thin enough, so line the surface and walls of the mold with one continuous piece of parchment, without using it so that nothing will seep through the cracks.
Combine cream cheese, sugar, and vanilla sugar in a bowl.
Mix the ingredients with a hand mixer or whisk at low speed until creamy. No need to whip!
Then add eggs one at a time. Before adding the next egg, mix the mixture thoroughly with a whisk until smooth.
Add flour through a strainer and stir the mixture so that there are no lumps.
Pour in the cream and stir until smooth.
Pour the creamy mass into the prepared mold and send it to the oven.
Bake the cheesecake in the oven at 200 ° C for about 25-30 minutes (during this time it should be covered with a firm crust on top, but at the same time remain mobile). Then increase the temperature to 225 ° C and brown the cheesecake until it is dark brown (this will take from 5 to 15 minutes, depending on the characteristics of your oven).
Remove the finished cheesecake from the oven, transfer to the wire rack and let it cool completely.
After that, directly in the form, send it to the refrigerator for at least 8 hours.
Delicate cream cheesecake a la “San Sebastian” is ready. Remove it carefully from the mold, cut into portions, and enjoy.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.