San Sebastián Burnt Cheesecake

In the Signature Style of Chef Muassab Pasha

—

1. Definition

San Sebastián Burnt Cheesecake is a crustless or lightly based Basque-style cheesecake known for its deeply caramelized top, creamy custard-like center, and rustic parchment-lined presentation.

Unlike traditional New York–style cheesecakes, this version is intentionally baked at a higher temperature to create a dark, almost burnt exterior while maintaining a soft, velvety interior.

It is defined by:

• Deep golden to dark caramelized surface
• Soft, creamy center
• Minimal decoration
• Rustic parchment-lined edges
• Balanced sweetness with rich dairy notes

In the refined baking approach of Chef Muassab Pasha, this cheesecake celebrates contrast — bold exterior, delicate interior.

—

2. History

San Sebastián Burnt Cheesecake originated in the Basque region of Spain, specifically at the restaurant La Viña in San Sebastián.

It was created in the early 1990s by chef Santiago Rivera. The cheesecake gained international popularity due to its unconventional burnt top and creamy texture.

Unlike classic cheesecakes that rely on water baths and precise baking temperatures, the Basque version embraces high heat baking to achieve its signature appearance.

Today, it is considered one of the most globally recognized modern European desserts, frequently featured in high-end bakeries and luxury cafés.

—

3. Recipe

9-Inch Springform Pan

Preheat oven to 180°C.
Line a 9-inch springform pan with nonstick baking paper, ensuring the paper extends above the edges.

—

Biscuit Base

Marie Biscuits – 225g (about 2 cups crushed)
Melted Butter – 113g (½ cup)

Method – Base

1. Crush biscuits into fine crumbs using a food processor.

2. Add melted butter and blend until evenly combined.

3. Press mixture firmly into the prepared pan to create an even layer.

4. Refrigerate while preparing the filling.
—

Cheesecake Batter

Cream Cheese – 600g (about 2½ cups)
Caster Sugar – 187g (about 1 cup)
Eggs – 3 large
Heavy Cream – 270g (1 cup + 2 tbsp)
Vanilla Essence – 2 tsp (10ml)
All-Purpose Flour – 50g (⅓ cup)
Cornflour – 1 tbsp (8g)

—

4. Method – Cheesecake Filling

1. Using a hand mixer, beat cream cheese and sugar until smooth and sugar dissolves completely.

2. Add eggs one at a time, beating well after each addition.

3. Add heavy cream and vanilla essence. Mix until fully incorporated.

4. Add flour and cornflour. Beat until smooth and lump-free.
(If needed, strain the mixture for a silky texture.)

—

5. Baking

1. Remove biscuit base from refrigerator.

2. Pour cheesecake batter over the base and level the surface.

3. Gently tap the pan on the counter to release air bubbles.

4. Bake at 180°C for 40–45 minutes until:
• Top is deeply golden brown
• Edges are set
• Center remains slightly soft

If a darker burnt effect is desired, place under a hot grill for 1–2 minutes, watching carefully.

—

6. Cooling & Serving

1. Remove from oven and place on a wire rack.

2. Cool for at least 4 hours at room temperature.

3. Carefully remove from springform pan.

4. Peel parchment from sides (leave bottom paper if preferred).

5. Slice and serve at room temperature or slightly chilled.

—

Storage

Refrigeration:
Store covered for up to 4 days.

Freezing:
Can be frozen (well wrapped) for up to 1 month.

Serving Tip:
For the creamiest texture, allow 20–30 minutes at room temperature before slicing.