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San Sebastian Cheesecake with Chocolate Drizzle Recipe

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4 from 28 reviews

San Sebastian Cheesecake is a creamy, rich Basque-style cheesecake known for its deeply caramelized exterior and soft, jiggly center. This no-crust cheesecake uses cream cheese, eggs, sugar, and a touch of flour baked at high heat until beautifully browned and almost burnt on top. The optional silky chocolate sauce enhances its indulgent flavor, making it a perfect dessert for special occasions.

  • Total Time: 55 minutes plus chilling time
  • Yield: 10 servings

Ingredients

For the Cheesecake

  • 36 ounces cream cheese (at room temperature)
  • 1 1/2 cups sugar (for a slightly sweeter cheesecake use 2 cups)
  • 7 large eggs (at room temperature)
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1 tablespoon all-purpose flour

For the Chocolate Sauce (Optional)

  • 12 ounces dark or milk chocolate
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pan: Place a rack in the middle of the oven and preheat to 400°F (200°C). Line a 10-inch springform or round baking pan with wax or parchment paper, ensuring it extends beyond the edges for easy removal. Wetting and squeezing the parchment paper makes it flexible and easier to fit without tearing.
  2. Cream Sugar and Cream Cheese: Using an electric mixer, whisk, or metal spoon, beat the sugar and cream cheese together until the mixture is smooth and creamy.
  3. Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to ensure full incorporation.
  4. Mix in Cream, Vanilla, and Lemon Juice: Add the heavy cream, vanilla extract, and lemon juice to the batter and mix until combined.
  5. Add Flour: Gently fold in the all-purpose flour using low speed or by hand to avoid overmixing.
  6. Bake the Cheesecake: Pour the batter into the prepared pan and bake for 35 to 50 minutes until the top is browned and almost burnt. The center will remain slightly wobbly when done. To preserve a soft center, removing it around 35 minutes is ideal.
  7. Cool Completely: Remove the cheesecake from the oven and place it on a cooling rack to cool. The cake will rise and then sink in the middle as it cools. After about an hour, transfer it to the refrigerator to chill completely for a few hours or preferably overnight without removing the parchment paper to maintain shape.
  8. Prepare Chocolate Sauce: For the optional sauce, place chocolate and heavy cream in a microwave-safe bowl. Microwave in 45-second intervals, stirring each time, until melted and smooth. Stir in the vanilla extract.
  9. Serve: Slice the cheesecake into wedges and serve chilled or at room temperature. Drizzle with warm chocolate sauce for an extra indulgent touch.

Notes

  • Using room temperature ingredients helps create a smooth batter.
  • Don’t overbake; the center should be slightly jiggly for the authentic creamy texture.
  • The parchment paper extending beyond the pan edges is key for easy removal.
  • Wetting the parchment paper increases flexibility and prevents tearing.
  • Letting the cheesecake chill overnight improves flavor and texture.
  • Chocolate sauce is optional but adds a deliciously rich dimension to the dessert.
  • For a less sweet version, use the standard 1 1/2 cups sugar instead of 2 cups.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Find it online: https://allyumcooks.com/san-sebastian-cheesecake-with-chocolate-drizzle-recipe/