Go Back
san sebastian cheesecake slice on a plate with a bite taken out

San Sebastian Cheesecake

San Sebastian Cheesecake is a super easy and no fuss cheesecake recipe known for its unorthodox charred top, no crust and dreamy custard-like center. 
4.81 from 42 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
8 hours
Total Time 8 hours 55 minutes
Course Dessert
Cuisine spanish
Servings 10 servings
Calories 307 kcal

Equipment

  • 1 stand mixer or hand mixer or food processor
  • 1 8 inch pan

Ingredients
  

  • 24 oz (3 bricks) cream cheese room temperature
  • 1 cup (200g) granulated sugar
  • 2 Tbsp (20g) cornstarch heaping Tbsp
  • 1/2 tsp fine sea salt
  • 2 tsp vanilla extract
  • 4 large eggs room temperature
  • 1 1/2 cups (12oz) heavy whipping cream room temperature

Instructions
 

  • Preheat the oven to 400F/204C and line a round 8x3” baking pan with two large sheets of parchment paper so there's an overhang. Secure it with metal binder clips.
  • Place the room temperature cream cheese, sugar, cornstarch, salt and vanilla in the bowl of a stand mixer (or a large bowl with a hand mixer) and use the paddle attachment at low speed to beat the mixture until it’s smooth and has no more chunks of cream cheese. This should take 2-4 minutes. Make sure to scrape the bottom and edge of the bowl to get it all mixed well. 
    24 oz (3 bricks) cream cheese, 1 cup (200g) granulated sugar, 2 Tbsp (20g) cornstarch, 1/2 tsp fine sea salt, 2 tsp vanilla extract
  • Keep the mixer running at low speed and add the eggs, one at a time allowing each one to incorporate before adding the next, about 30-60 seconds between each egg. 
    4 large eggs
  • Scrape the bottom and edge of the bowl again and then with the mixer on low speed, stream in the heavy whipping cream, mixing until it’s fully incorporated and all the batter is smooth. 
    1 1/2 cups (12oz) heavy whipping cream
  • Pour the mixture through a large sieve into the prepared pan. This removes any chunks or air bubbles that were incorporated. Tap the pan on the counter a few times and bake for 45 minutes. 
  • The cheesecake should be a light to medium brown color on top, puffed and set around the edges and jiggly in the center. If you want it more browned on top like mine, set the oven to broil for the last 1-2 minutes of baking.
  • Allow the cheesecake to cool in the pan for at least 2 hours at room temperature and then refrigerate for another 4-6 hours, or overnight before serving.

Nutrition

Calories: 307kcalCarbohydrates: 28gProtein: 14gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 123mgSodium: 632mgPotassium: 252mgFiber: 0.01gSugar: 25gVitamin A: 669IUVitamin C: 0.2mgCalcium: 274mgIron: 1mg
Tried this recipe?Let us know how it was!