🍰 Slice of San Sebastián cheesecake
A slice of San Sebastián, or Basque burnt, cheesecake as served in cafés: a wedge with a dark caramelised top and edges and a creamy, barely set centre. This café-style version includes a spoonful of flour, which gives a slightly firmer, cleaner cut. It is rich and only lightly sweet, with a pleasant bitter note from the burnt crust.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg cream cheese, at room temperature
- 250 g sugar
- 5 eggs
- 400 ml cream
- 20 g plain flour
Method
- Heat the oven to 220 °C and line a 23 cm tin with crumpled baking paper.
- Beat the cream cheese and sugar until smooth, then add the eggs one at a time.
- Mix in the cream, then sift in the flour and stir until just smooth.
- Bake for 50–60 minutes until dark on top and wobbly in the middle; cool and cut into wedges.
How to make it lighter
- Ask for a thinner slice or share one — café slices are often larger than 130 g.
- Pair it with black coffee or tea instead of a sweet drink.
- Add fresh fruit on the side instead of sauce.
History
The burnt Basque cheesecake was created in the early 1990s at La Viña, a bar in San Sebastián's old town, and its recipe is usually credited to the owner Santiago Rivera. It spread worldwide in the 2010s and is now on café and restaurant menus far beyond Spain.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →