San Sebastian Cheesecake

Preheat your oven to 250°C (482°F). This high temperature is essential for achieving the signature burnt top. Take a springform pan (24 cm / 9,4 inches) and line it with two sheets of parchment paper. Lightly dampen the paper and wring it out — this makes it easier to shape and helps it stick to the pan. Press the parchment into the pan, allowing natural folds and wrinkles to form. Do not try to smooth it out completely — the rustic look is part of the cheesecake’s charm. Trim any excess paper hanging too high above the edges to prevent burning in the oven.

Place the cream cheese into a large mixing bowl. Using a paddle attachment (or a hand mixer on low speed), begin mixing until the texture becomes smooth and creamy. Avoid whipping — you don’t want to incorporate too much air. Add the sugar and vanilla, then continue mixing until the sugar fully dissolves. Pause occasionally to scrape down the sides of the bowl to ensure everything is evenly combined and no lumps remain.

Add the eggs one at a time, mixing gently after each addition. This step is important — adding them gradually helps maintain a smooth, stable batter. Mix just until each egg is fully incorporated. Overmixing at this stage can introduce too much air, which may affect the final texture and cause cracks.

In a small bowl, dissolve the cornstarch in a portion of the cream. Stir until completely smooth with no lumps — this ensures even thickening later. Pour the remaining cream into the main batter, followed by the dissolved cornstarch mixture. Mix everything together on low speed until the batter becomes silky, smooth, and uniform.

Pour the finished batter into the prepared pan. Gently tap the pan on the countertop several times to release trapped air bubbles. If you notice bubbles on the surface, you can pop them with a toothpick for a smoother finish.

Place the cheesecake in the preheated oven and bake for 25–30 minutes. If your oven tends to run hot, reduce the temperature slightly to 230–240°C (446–464°F). During baking, the top will darken significantly — this is exactly what you want. The edges should be set, while the center should remain slightly jiggly when you gently shake the pan.

Remove the cheesecake from the oven and let it cool at room temperature for about 3 hours. It will continue to set as it cools. Once cooled, cover it with plastic wrap and refrigerate overnight. This step is essential — it allows the texture to fully stabilize and develop that signature creamy consistency.

The next day, carefully remove the cheesecake from the pan and peel away the parchment paper. Transfer it to a serving plate. When sliced, the texture should be soft, creamy, and slightly custard-like — similar to softened butter. The flavor is delicate, rich, and perfectly balanced without needing additional toppings.