San Sebastian cheesecake, also known as Burnt Basque cheesecake, is a cheesecake without a biscuit crust, baked at high temperatures to obtain a very caramelized surface and a creamy, almost shaky center. It originates from San Sebastián, in the Spanish Basque Country, and popularized by the restaurant La Viña.

San Sebastian cheesecake, with its creamy texture and caramel-coloured burnt surface, has become a real culinary sensation around the world. In Istanbul, especially in the bohemian district of Galata, this delicious Basque speciality is experiencing an unprecedented craze. Let’s discover together the history of this dessert, the secrets of its preparation and the reasons for its success in the Turkish capital.

San Sebastian cheesecake is a burnt Basque cheesecake, without a biscuit crust, recognizable by its very caramelized surface and ultra-creamy center. Unlike New York-style cheesecake, which is dense and often baked in a water bath, this one is baked at a high temperature, resulting in a nearly charred top and a melt-in-your-mouth texture that’s almost wobbly in the center.

Originating in San Sebastian, in the Spanish Basque Country, this cake became famous thanks to the restaurant La Viña, where it is served in generous portions, simply, without unnecessary decoration. Its strength lies in just a few ingredients: cream cheese, cream, eggs, sugar and a little flour.

In this version, we keep the spirit of the Basque cheesecake: a simple preparation, a short cooking time at a high temperature, a long rest in the fridge and a very creamy texture. To recall its success in Istanbul cafes, it can be served with a melted milk chocolate sauce, poured directly on the slice at the time of serving.

What is San Sebastian cheesecake?

San Sebastian cheesecake, Basque Burnt Cheesecake in the United States, or Basque cake in France is a dessert originating in the city of San Sebastian, Spain. Unlike classic cheesecakes, it does not sit on a cookie crust and is distinguished by its burnt and caramelized surface. This peculiarity gives the cake a unique texture, creamy on the inside and slightly crispy on the outside. This contrast of textures makes San Sebastian cheesecake an unrivalled delicacy and appreciated all over the world.

What is the origin of burnt Basque cheesecake?

San Sebastian cheesecake was born in the early 1990s in the restaurant La Viña, located in the old town of San Sebastián. Chef Santiago Rivera, creator of the recipe, was looking to offer a dessert that was both simple to make and irresistibly tasty. Soon, cheesecake gained popularity among locals and visitors alike, becoming an iconic specialty of the city. Today, San Sebastian cheesecake is prepared, copied and enjoyed all over the world, appreciated for its simplicity and unparalleled taste.

How do you achieve an ultra-creamy heart?

The secret is not to overbake the cheesecake. When you come out of the oven, the center should still shake slightly when you move the pan. It then firms up during rest, especially after several hours in the refrigerator.

If the cheesecake is perfectly firm right out of the oven, it may be overcooked after cooling. You have to accept a texture that is still supple, almost fragile, to obtain the expected melting result.

Why is the top of San Sebastian cheesecake burned?

The dark top comes from cooking at a high temperature. The sugar and protein in the cream and cheese caramelize quickly, resulting in this brown, sometimes almost black surface in places.

This contrast is essential: the top brings a slight caramelized bitterness, while the inside remains soft, milky and creamy.

San Sebastian cheesecake in Istanbul: why the craze?

Istanbul, a crossroads of cultures and flavors, has enthusiastically embraced San Sebastian cheesecake. In the Galata district, known for its trendy cafes and extravagant pastries, this cheesecake has become a must-try. Istanbul’s pastry chefs have been able to highlight the richness of San Sebastian cheesecake by offering it with local variations, such as melted chocolate fillings or presentations with fresh fruit. This culinary fusion has appealed to locals and tourists alike, making San Sebastian cheesecake a dessert star in the city.

Ingredients and Recipe for San Sebastian Cheesecake

Ingredients

To make a San Sebastian cheesecake for 8 people, you’ll need the following ingredients:

• 30 cl of liquid cream
• 600 g cream cheese (Philadelphia)
• 200 g mascarpone
• 100 g icing sugar
• 1 tbsp lemon juice
• 1 tbsp vanilla extract
• 4 eggs
• 2 tbsp flour

Preparation

1. Preparation of the cream : Lightly whip the liquid cream with an electric mixer. Add the cream cheese, mascarpone, lemon juice and vanilla extract. Continue whisking, gradually adding the icing sugar.
2. Incorporation of the Eggs and Flour : Incorporate the eggs one by one, then the flour, while continuing to whisk until you obtain a homogeneous mixture.
3. Baking : Pour the mixture into a 20 cm diameter tin lined with parchment paper. Bake for 40 minutes at 200°C, until the surface of the cheesecake appears slightly burned.
4. Cooling and resting : Let cool to room temperature, then set aside in the refrigerator overnight before removing from the mold.
5. Finishing : To serve like in Istanbul, melt milk chocolate with liquid cream (so much for that) and pour it all over the cheesecake slice.

Recipe Variations

The San Sebastian cheesecake can be made in several variations

• Red Fruits : Add a red fruit compote on top for a touch of freshness and acidity.
• Coffee : Stir a tablespoon of instant coffee into the preparation for a strong and fragrant cheesecake.
• With Spices : Add a pinch of cinnamon or cardamom. You’ll get a whole new recipe.

Some Tips for a Perfect San Sebastian Cheesecake

• Ingredients at the right temperature : Make sure the liquid cream is cold so that it can rise easily. On the other hand, take the eggs, cream cheese, and mascarpone out of the fridge half an hour before to facilitate mixing and avoid lumps.
• Master the Baking : To get a well-burnt surface without drying out the inside, keep a close eye on the cooking process and don’t hesitate to adjust the time to suit your oven.
• Wait : Respect the 12-hour resting time in the refrigerator to allow the cheesecake to firm up and develop all its flavors. If you unmold too early, you may end up with a liquid cheesecake that doesn’t hold together when cut.

What to serve San Sebastian cheesecake with?

The San Sebastian cheesecake stands on its own, especially when it’s creamy. However, it can be served with a chocolate sauce, a red fruit coulis, a few strawberries, a coffee, a black tea or a glass of sweet wine.

To preserve its taste, avoid toppings that are too sweet or too heavy. The best support is often the simplest.

Other Cheesecakes in the World

Cheesecake is a dessert found in many cultures, with unique variations:

• New York Cheesecake (United States): Creamy and dense, often served with a graham cracker crust and a red fruit coulis.
• Käsekuchen (Germany): Made from quark cheese and often flavored with lemon, with a lighter texture.
• Sernik (Poland): Prepared with twaróg, a Polish cottage cheese, and sometimes garnished with raisins and citrus zest.

San Sebastian cheesecake is a true taste experience that combines tradition and modernity. Its popularity in Istanbul, particularly in the vibrant Galata district, is a testament to its universal appeal and ability to seduce palates around the world. Whether you’re a cheesecake lover or just curious about new flavors, San Sebastian cheesecake is an invitation to indulge. Try this recipe at home and let yourself be carried away by the magic of this Basque delicacy. Enjoy your meal!