Name: San Sebastian Cheesecake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Spanish
Ingredients: 16 oz cream cheese; 4 large eggs; 1 cup granulated sugar; 6 oz dark chocolate (60–70%); 1 cup heavy cream; 1 tsp vanilla extract; 1/4 cup all-purpose flour; Parchment paper (for lining pan)

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Introduction

The San Sebastian cheesecake, known for its deeply browned exterior and creamy center, is a delightful twist on the traditional cheesecake. This no-fuss recipe combines rich chocolate and cream cheese into a decadent dessert that’s perfect for any occasion.

A slice of rich chocolate cake with three visible layers sits on a white plate with brown speckles; the bottom layer is a dark, firm crust, the middle layer a thick, creamy chocolate filling with a textured surface, and the top layer is a smooth, shiny chocolate glaze. On top of the cake, there is a dollop of white whipped cream, garnished with a small green mint leaf and a cluster of fresh berries including red raspberries, blue blueberries, and dark blackberries. A few more berries rest on the plate around the cake. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz cream cheese
4 large eggs
1 cup granulated sugar
6 oz dark chocolate (60–70%)
1 cup heavy cream
1 tsp vanilla extract
1/4 cup all-purpose flour
Parchment paper

Instructions

Step 1: Preheat the oven to 400°F and line a 9-inch springform pan with parchment paper, leaving an overhang for easy removal.
Step 2: Melt the dark chocolate and allow it to cool slightly. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Step 3: Add the eggs one at a time to the cream cheese mixture, followed by the vanilla extract, heavy cream, and cooled melted chocolate. Mix well after each addition.
Step 4: Sift the all-purpose flour into the batter and gently fold it in until just combined. Avoid over-mixing.
Step 5: Pour the batter into the prepared pan and bake for 40 to 45 minutes. The top should be deeply browned while the center remains slightly jiggly.
Step 6: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
Step 7: Use a hot knife to slice the cheesecake and serve it slightly chilled for the best texture and flavor.

Tips & Variations

Use a good quality dark chocolate (60–70%) for a balanced bitterness that complements the creamy cheesecake.
Allow the cheesecake to cool completely before refrigerating to prevent condensation and soggy crusts.
For added texture, sprinkle chopped toasted nuts on top before baking or serve with fresh berries.
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper but be cautious when removing the cheesecake.

Storage

Store the San Sebastian cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 4 days. To reheat, let the slices come to room temperature or warm briefly in the microwave for about 10 seconds for a creamier texture.

How to Serve

A close-up view shows dark, smooth chocolate batter being poured from a metal bowl into a round baking pan lined with crumpled brown parchment paper, filling the pan about halfway and creating a glossy swirled texture on the surface of the batter. The baking pan sits on a white marbled surface, and two woman's hands hold the bowl steadily above it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake dairy-free or vegan?

This recipe relies on cream cheese, heavy cream, and eggs, which are key to its texture and flavor. For a dairy-free or vegan version, use plant-based cream cheese, non-dairy cream, and suitable egg substitutes, but results may vary.

Why is the cheesecake so browned on top?

The characteristic deep brown top comes from baking at a high temperature, which creates a caramelized crust while keeping the inside creamy and soft. It’s an essential feature of the San Sebastian style.