Vanilla Bean San Sebastian Cheesecake

Vanilla Bean San Sebastian Cheesecake is incredibly easy to make! There’s no need to fuss over a crust and the center comes out tender and creamy. With a burnt top, it looks stunning on any table.

about this vanilla bean san sebastian cheesecake

If you’ve ever had a slice of a San Sebastian cheesecake, you know what all the fuss is about. The traditional Spanish cheesecake (also known as a burnt basque cheesecake) gets a bit of a twist with our vanilla bean version that is rich and creamy in the center with a signature caramelized top.

There’s no fussy water bath or worrying about cracks here. This cheesecake actually wants to be burnt on top! The deep golden-brown surface adds a toasted, almost caramel-like flavor that plays perfectly with the silky vanilla bean filling.

What makes this version extra special? Real vanilla beans speckled throughout the filling. Each bite is packed with genuine vanilla flavor that store-bought versions just can’t match. Plus, this recipe is surprisingly simple – just mix, pour, and bake until beautifully burnished.

New to Basque cheesecake? You’re in for a treat. This style turns everything you know about cheesecake upside down, and trust me – once you try it, you’ll be hooked on that contrast between the caramelized top and impossibly creamy center.

what is a basque burnt cheesecake?

The San Sebastian cheesecake, also known as Basque burnt cheesecake, is a traditional Spanish cheesecake with a creamy center and burnt, caramelized top. It hails from the basque region of Spain, to be exact. The ingredients are simple and rustic. By being baked in a springform pan lined with parchment paper, you get a rustic look from the paper creating wrinkles in the cheesecake.

ingredients

cream cheese. Use full-fat cream cheese to make the base of the cake. The cream cheese should be at room temperature to get the smoothest batter possible.

sugar. All you need is granulated sugar for this cheesecake.

vanilla bean paste. Use your favorite brand of vanilla bean paste!

eggs. Large eggs are all you need. Make sure to bring them to room temperature.

heavy cream. Heavy whipping cream helps the base of this cheesecake be super creamy.

orange liqueur. This is an optional ingredient. It brings a subtle orange flavor to the cheesecake. You could also use fresh orange zest, about 1/2 Tbsp. You could also use lemon zest!

flour. All you need is all-purpose flour to make this recipe.

salt. Use fine kosher salt for all of your baking recipes!

this recipe’s must-haves

To make this recipe, you can use a stand mixer with a paddle attachment or a large mixing bowl with an electric hand mixer.

You will also need a sifter or fine mesh sieve to sift the flour and salt into the batter.

Bake the cheesecake in an 8 to 9-inch springform pan.

here’s how to make a san sebastian cheesecake

mix wet ingredients

Beat together cream cheese, sugar, and vanilla bean paste until smooth and creamy with an electric mixer. This will take about 2 minutes. Be sure to scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating on low speed until fully incorporated after each addition.

Add in cream and orange liqueur (if using) to the mixture, beating until combined. This will take about 30 seconds.

sift in flour

Sift in flour and salt in the batter, beating until just combined.

Pour the cheesecake filling into an 8 to 9-inch springform pan lined with parchment paper. The paper should go up the sides of the pan.

bake

Bake for 50 to 55 minutes at 400˚F. The cheesecake should be a deep golden brown on top. The center will still be jiggly. Let the cheesecake cool in the pan for about 1 to 2 hours at room temperature on a cooling rack. Remove from the mold and chill in the refrigerator for about 4 to 6 hours, or overnight. Serve chilled.

tips and tricks

let it cool before chilling. Allow the cheesecake to cool for 1 to 2 hours BEFORE placing in the refrigerator to chill through. This will allow it enough time to fully set.

make sure your oven doesn’t run hot. Using an oven thermometer can help to gauge whether your oven runs hot. If it does, the cheesecake will bake too quickly and the batter will curdle and seep out.

use room temp ingredients. Make sure your ingredients have come to room temperature before making this cheesecake. This ensures a smooth texture.

variations

add different flavors. You can add lemon zest, orange zest, or even lemon juice to flavor the cheesecake if you want.

chocolate option. Make this a chocolate cheesecake by adding a layer of chocolate ganache on top!

More cheesecake recipes to try out: Pecan Pie Cheesecake | Triple Berry Cheesecake | Raspberry Lemon Ricotta Cheesecake | Brûléed Instant Pot Eggnog Cheesecake

what is the difference between San Sebastian cheesecake and regular cheesecake?

A burnt basque style of cheesecake it not dense like a normal cheesecake. Instead, the cheesecake is smooth and almost custard like in the center, with no crust. By baking this style of cheesecake at high heat, you get a scorched and caramelized top as well.

can you freeze this cheesecake?

Yes, you can freeze this cheesecake after baking it! Follow the instructions through chilling it in the refrigerator. Then wrap in a layer of plastic wrap, followed by a layer of aluminum foil. Keep in the freezer for up to 3 months. Thaw in the fridge overnight and enjoy!

how long will a San Sebastian cheesecake last?

This cheesecake will last for up to 1 week when stored properly (wrapped tightly in plastic wrap or aluminum foil) in the refrigerator. More storage details below!

how do I know when the cheesecake is done baking?

The most important step in this recipe is making sure you remove it from the oven at the right time. Too long and the eggs could curdle. Too shot and it will run out everywhere instead of setting up the right way.

The cheesecake is done when the edges are puffed up, the top is browned, and the center is still a bit jiggly. Remember that this is not like a typical cheesecake – the center will jiggle instead of having a slight wobble.

Remove from the oven and let set at room temperature for about 1 to 2 hours. Then place in the refrigerator to chill for at least 6 hours, or even overnight!

what if the top doesn’t get super dark?

If your cheesecake bakes before the top has fully caramelized, you can just pop it under the broiler to get it to the right color. You can make it as dark as you like – we like it a dark golden brown with more burnt edges. There’s no wrong way to enjoy it!

Need more inspiration for a sweet treat? Check out my dessert recipes page!

what to serve with vanilla bean basque burnt cheesecake

A slice of creamy cheesecake pairs wonderfully with a mug of hot chocolate, tea, or coffee.

You can also flavor this cheesecake however you want to by adding your favorite toppings! Here are some of our favorites:

• Fresh berries
• Raspberry compote
• Bailey’s hot fudge sauce (or your favorite store-bought hot fudge sauce)
• Salted caramel
• Chocolate ganache
• Cranberry jam (or your favorite flavor of jam/preserves)

how to store

Store. Cover the cheesecake with foil or plastic wrap tightly. Place in the refrigerator for up to 1 week. Serve cold.

Freeze. Cool the cheesecake completely in the refrigerator as instructed before removing from parchment paper. You can easily freeze this whole cheesecake by wrapping it in a layer of plastic wrap, followed by a layer of aluminum foil (or airtight container). Freeze for up to 3 months.

Thaw. Thaw the frozen cheesecake overnight in the fridge overnight.

more vanilla recipes to make at home

Make your own homemade vanilla extract! It’s super easy to make – all you have to have is some patience. Plus it happens to make for a fantastic gift for any other bakers in your life.

Vanilla bean cardamom cookies are the perfect chewy cut out cookie for any occasion. The combination of vanilla bean and cardamom is super comforting.

A slice of mixed berry vanilla bean cake is a lovely addition to any summer celebration!

Finally, if you make this vanilla bean basque burnt cheesecake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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