San Sebastian Cheesecake

Warm, creamy, and deeply caramelized on top, San Sebastian Cheesecake is one of those desserts that feels luxurious without being complicated. It is known for its signature burnt surface and soft, custard-like center.

This is my slightly less sweet version made with Philadelphia cream cheese. It bakes tall, cracks beautifully, and settles into the creamiest texture once chilled. It is the kind of cheesecake you slice straight from the fridge for family, guests, or quietly for yourself with a cup of coffee.

Ingredients

• 500 g Philadelphia cream cheese, room temperature

• 180 g sugar

• 5 large eggs, room temperature

• 250 ml whipping cream

• 1 tablespoon all-purpose flour

• 1 teaspoon vanilla extract

Instructions

Preparing the pan and oven

Preheat your oven to 200°C using conventional heat, not fan. Line a 20 cm springform pan with baking paper, letting the paper rise well above the edges. This helps the cheesecake climb high and keeps its rustic shape while baking.

Mixing the batter

Add the cream cheese and sugar to a large bowl and mix until completely smooth. Take your time here to remove any lumps, because the texture starts at this stage. Add the eggs one by one, mixing well after each addition until fully combined.

Pour in the whipping cream and vanilla and mix again until smooth and silky. Add the flour and mix gently just until incorporated.

Baking the cheesecake

Pour the batter into the prepared pan. Gently tap the pan on the counter to release large air bubbles. Place in the oven and bake for about 45 minutes. The top should be deeply golden brown, almost burnt, while the center remains slightly jiggly when you move the pan.

Cooling and chilling

Let the cheesecake cool completely at room temperature. As it cools, it will naturally sink and settle into its final creamy texture. Once fully cooled, refrigerate for at least 4 hours, ideally overnight. For the best texture, let it stand at room temperature for about 20 minutes before slicing.

Tips

All ingredients must be at room temperature for the smoothest batter and creamiest center.

If the top browns too quickly, loosely cover with baking paper during the last 10 minutes.

Do not overbake trying to set the center in the oven. It firms up as it cools and chills.

For clean slices, use a sharp knife wiped warm between each cut.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The flavor and texture improve after the first day. You can also freeze individual slices tightly wrapped for up to 1 month. Thaw overnight in the fridge before serving.