Cheesecake San Sebastian, a creamy Spanish delight also known as burnt cheesecake, here’s an easy recipe at home.


– 950 g plain cream cheese – Philadelphia
– 250 g sugar
– 50 cl of full cream
– 40 grams cornstarch
– 6 eggs
– juice of 1/2 lemon
– 1.5 tsp vanilla extract


First preheat your oven to 200° and line a springform pan with buttered parchment paper and let it pop out of the mold.
In a salad bowl, using a whisk, whisk the cream cheese with the sugar, then add the cornstarch and continue whisking.
Using your mixer on medium speed, beat the eggs in another bowl and then pour them into the cheese bowl, mixing in batches.
Once your mixture is completely homogeneous, add lemon juice, vanilla extract and full cream and then beat with a whisk.
Pour your mixture into the mold, tap gently to release air bubbles — 3 to 4 times — then put in the oven for 35 minutes to bake.
Then, once the surface is golden brown, remove the mold and let it cool for 4 to 5 hours.
Finally you have your San Sebastian Cheesecake, unmold, cut and serve… Good appetite everyone.


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