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Delicious San Sebastian cheesecake topped with caramelized crust

San Sebastian Cheesecake

A creamy, rich cheesecake with a dramatic burnt top and a molten center that wobbles like a crème brûlée.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cheesecake
  • 16 oz Cream cheese (2 x 8oz bricks) Use full-fat cream cheese, not spreadable.
  • 3/4 cup Granulated sugar Regular white sugar for classic flavor.
  • 4 units Large eggs Use room-temperature eggs for best results.
  • 3/4 cup Heavy cream Choose heavy cream with at least 36% fat.

Method
 

Preparation
  1. Preheat your oven to 430°F (220°C).
  2. Line a 6-inch round cake pan with two layers of parchment paper that extend 2 inches above the rim.
  3. In a stand mixer, beat the softened cream cheese and sugar until smooth and fluffy.
  4. Add the eggs one at a time, ensuring each is fully mixed before adding the next.
  5. Fold in the heavy cream gently until just combined.
  6. Pour the batter into the prepared pan.
Baking
  1. Bake for 25–30 minutes until the top is deeply browned and the center is still wobbly.
Cooling
  1. Cool completely in the pan on a wire rack before unmolding.

Notes

Serve at room temperature for the best texture. Store in the fridge for up to 5 days.