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    Home » Recipes » Cake & Cupcakes

    San Sebastian Cheesecake (Burnt-Basque)

    Published: Jun 9, 2023 · Last Modified: Jun 9, 2023 by Emma · 31 Comments · This post may contain affiliate links ·

    Jump to Recipe

    This famous San Sebastian Cheesecake is the perfect combination of simple to make with just 6 ingredients yet memorable in flavour. Its creamy custardy centre and scorched caramelised outer crust are uniquely delicious.

    Burnt Basque Cheesecake cut into wedges on baking paper.

    San Sebastian Cheesecake is rustic-looking in appearance and goes against everything you're used to expecting from a baked or no-bake cheesecake. It has a signature burnt top, sunken middle and rustic scorched edges and has taken the world by storm and for good reason.

    Its homespun and unassuming appearance masks an unbeatable texture and heavenly flavour. I implore you to make it. Its simplicity takes elegance to the max.

    If you love easy cheesecakes, then my no-bake Triple Chocolate Cheesecake, Caramel Pumpkin Cheesecake and Mini Egg Cheesecake recipes are worth checking out.

    Wedge of San Sebastian Cheesecake being lifted on a cake slice.
    Jump to:
    • ❓ What is San Sebastian Cheesecake?
    • 🌟 Why You'll Love This Recipe
    • 🧾 Ingredients Needed
    • 📖 Variations
    • 👩🏻‍🍳 How to Make
    • 🥣 How To Serve
    • 💭 Recipe Pro Tips
    • 📋 Recipe FAQs
    • ❄️ Storage and Freezer Instructions
    • 🍰 More European Recipes
    • 📖 Recipe
    • 💬 Comments

    ❓ What is San Sebastian Cheesecake?

    Due to its burnt appearance this Spanish cheesecake is also known as Burnt Basque Cheesecake, Burnt Cheesecake or Saint Sabastian Cheesecake. It originates from a small Northern town in the Basque region of Spain, created by Chef Santiago Rivera for his bar-restaurant La Viña in San Sebastian.

    He iconically through all the common perceptions of an even textured, smooth, dense, New York Style Cheesecake out of the widow. Forget water baths and the fear of a cracked non-perfect top.

    Instead, Santiago created an egg and cream cheese forward filling and baked it directly into parchment paper, without a graham-cracker crust. The result is an exceptionally light cheesecake with a slightly under-done centre that's custard-like. The sugar within caramelises on the outside creating the scorched outer crust which imparts an incredible caramelised, créme brûlèe-esque flavour.

    There's no doubt that this is an impressive dessert. It's a conversation starter - perfect for a dinner party. You are going to LOVE it!

    🌟 Why You'll Love This Recipe

    • Uses basic ingredients. 6 simple ingredients are all you need to create this sensational cheesecake.
    • Easy method. Made in one bowl in only a couple of minutes- the method couldn't be any simpler. Plus it gets baked directly in the parchment paper and there's no worrying about a water bath.
    • Unbelievable flavour. The aroma from the caramelised top is intoxicating. As the cheesecake cools, it infuses down into the creamy vanilla centre.
    • It's meant to look rustic! Yes, the outside edges are ruffled and messy from the parchment paper. It's meant to look like that! The top will puff up and then sink whilst it cools and may even crack. Again it's meant to be.

    🧾 Ingredients Needed

    Traditionally cheesecake only uses cream cheese, cream, eggs, sugar and flour. I've included vanilla bean paste to compliment the caramel notes or the burnt top. But if you're a purist, leave it out!

    Individual ingredients needed to make Burnt Cheesecake.
    • Cream Cheese - The hero ingredient in this burnt basque cheesecake recipe. You need to use full-fat cream cheese to achieve the correct texture, structure, and taste. A low-fat cream cheese has a high water content which won't work. I recommend using Philadelphia Cream Cheese in tub or block form.
    • Eggs - 5 whole large eggs are used in this recipe. Sounds a lot but it's what gives the cheesecake taste and custardy texture.
    • Cream - The fat content in the cream should be around the 35% mark. If based in the UK use double cream, the US use heavy cream and Australia use thickened cream.
    • Sugar - Both granulated or caster sugar can be used but my preference lies with caster sugar as it dissolves better into the cream cheese.
    • Flour - I've used plain flour (all-purpose flour) but you can also use cake flour. It helps with the structure once baked and prevents the cheesecake from 'weeping' as it cools down.

    TIP: Use room temperature ingredients

    Eggs, cream, and cream cheese must be at room temperature. Firstly it helps the sugar to dissolve but secondly, it also helps create that totally smooth texture by emulsifying well together.

    📖 Variations

    As mentioned - traditionally vanilla isn't a core ingredient in a Basque Burnt Cheesecake. I just wanted to push forward those vanilla caramel notes.

    • Sugar: Reduce the amount of sugar by ⅓ if you want the cream cheese flavour to be more prominent. But you still need some for the outside to caramelise.
    • Lemon Zest or Orange Zest: Add in the citrus zest to lightly infuse the filling.
    • Salt: Add in a teaspoon if you love that subtle salt flavour that sits in the back of your pallet.
    • Whisky or rum: Add a tablespoon or two of alcohol.
    • Make it gluten-free: Leave out the flour or use corn flour/starch to make this Basque baked cheesecake gluten-free. Note, the cheesecake may 'seep' once it cools down. Just something to be aware of.

    👩🏻‍🍳 How to Make

    Now's my chance to show you just how simple this burnt cheesecake recipe is to make. I make mine in my stand mixer with the whisk attachment. But you can also use the paddle attachment, use an electric hand mixer, or make it by hand with a whisk.

    I've even seen others add all the ingredients to a food processor and whizz it up in one go. I've not tested this - let me know how you go if you try it!

    In this post, I've broken down the process with photos so that you can see the texture at every step of the way. You'll also find useful tips to help you to perfect your San Sebastian Cheesecake.

    *Be sure to see the recipe card below for the full ingredients list & instructions!*

    Prepare the Pan

    Paper lined cake pan.

    STEP 1. Prepare your pan. Line a 20cm (8-inch) pan with 2 layers of parchment paper. Ensure the paper overhangs the pan by at least 5cm (2 inches) and points upright, as the San Sebastian Cheesecake does puff up in the oven and this helps prevent any overflow (Images 1 & 2). (Notes in FAQ section if you want to bake it in a 23cm (9-inch cake pan).

    TIP: What type of pan should you use?

    I prefer to use a spring form pan so that once it's cooled I can unclip it but still use the paper to lift the cheesecake out.

    Ultimately any cake pan, with a removable base, or without will work perfectly as the parchment paper is used like a sling.

    STEP 2: Preheat the oven to 200C (390F) for a minimum of 20 minutes. If you can preheat it for double that time the better! This helps you get that scorched top.

    Make the Filling

    Cream cheese in ceramic bowl.

    STEP 3. Whisk cream cheese. Add the cream cheese and sugar into the bowl of a stand mixer and whip on medium-low speed until the sugar has dissolved and the cream cheese is smooth (Images 3 & 4).

    STEP 4. Mix in the eggs. Add the eggs, one at a time, and make sure that after each addition the mixture is homogenous before adding in the next one (Image 5 & 6).

    Cream poured into ceramic bowl filled with whipped cream cheese.

    STEP 5. Add the cream. Add the vanilla bean paste (if using) and room-temperature cream and whip on low until smooth. Make sure to scrape down the base and sides of your bowl at this point and mix briefly again (Images 7 & 8).

    Cream cheese filling in ceramic bowl.

    STEP 6. Add flour. Make sure to sift in the flour to remove any lumps and mix on low speed until it's just combined. You definitely don't want to over-mix at this point. The cheesecake batter should be lovely and smooth. If it isn't and you see lumps, then pass the mixture through a sieve to remove them (Images 9 & 10).

    Bake the San Sebastian Cheesecake

    Cheesecake filling in paper lined springform pan.

    STEP 7. Pour into the tin and bake. Pour all the filling into the prepared tin and level off with an offset spatula (Images 11 & 12). Tap the pan a couple of times to release any air bubbles. Bake for 45-55 minutes until the top is dark brown, the sides are set but the centre is still wobbly (Images 13 & 14 below). You'll think it's under-baked but trust the process!

    TIP: Bake Times

    The amount of time in the oven will impact the resulting texture of the cake. Bake it to your preference.

    • 35-45 minutes: The centre is oozing and gooey - apparently how La Vida prefers to serve it.
    • 45-55 minutes. The centre is creamy and a touch soft.
    • 55-65 minutes. The centre is firm and will hold its shape when cut at room temperature.

    The cheesecake in these images was baked for 50 minutes - it's how my kids prefer it - and they voted against my usual love of it being a bit runnier. Either way- it takes the same and is utterly delicious!

    Baked San Sebastian Cheesecake in cake pan.

    What if You Don't Get a Burnt Top?

    If your oven runs hot and the cheesecake bakes before the top has caramelised fully, don't panic. Simply finish off the cheesecake under a broiler/grill to get the appropriate dark colour.

    🥣 How To Serve

    The Basque cheesecake cools fully whilst left in the pan at room temperature. You'll notice the puffed-up centre will deflate and the top will sink and possibly crack. Don't worry about this, it's natural.

    Once cooled, release the spring form and then peel the paper from the sides. Leave the cheesecake on the paper to serve though- it adds drama and authenticity and looks so beautiful!

    Whilst I prefer to serve this cheesecake at room temperature, others prefer to chill it for a couple of hours to help set the inside. Go with what you prefer because both options are good!

    Serve along with a drizzle of chocolate ganache, caramel sauce or coulis. Or simply serve it with fresh berries and a glass of sweet sherry.

    💭 Recipe Pro Tips

    1. Ingredients must be at room temperature to achieve a smooth texture.
    2. Bake and serve directly on parchment paper.
    3. Mix the filling until smooth and glossy, but if you have any lumps simply pass it through a sieve to remove them.
    4. The cheesecake does puff up past the top of the cake pan - so you definitely need the parchment paper to reach above the cake pan edge to prevent the filling from overflowing.
    5. If the top isn't dark enough once the cheesecake is baked, then grill it for a couple of minutes.
    6. Let the cake cool completely before you remove it from the cake pan.
    San Sebastian Cheesecake cut into slices.

    📋 Recipe FAQs

    How do I tell when the cheesecake is done?

    The edge of the cheesecake will be set but the centre will still be jiggly making you believe that the cheesecake is not baked sufficiently. This is in fact perfect as the cheesecake will continue to set as it cools.

    How do you cut neat slices?

    Carefully peel the parchment paper from the sides of the cheesecake. Heat a sharp knife under hot water, wipe it clean, and slice through the cheesecake. Repeat the process for each slice.

    Can I bake this in a 23cm (9-inch) springform pan?

    Yes, you can, however, the bake time will need to reduce as it won't be as thick. I would take off 10-12 minutes from the total time and go from there.

    ❄️ Storage and Freezer Instructions

    To store: Store any leftovers in an airtight container. Refrigerate for up to one week but bring to room temperature for 30 minutes before serving.

    To freeze: Once San Sebastian Cheesecake is fully cool, refrigerate for a couple of hours before removing the parchment paper. Wrap the cheesecake well with plastic wrap and store it in a zip-lock bag. Freeze for 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

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    If you tried this San Sebastian Cheesecake Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    📖 Recipe

    San Sebastian Cake on baking paper cut into slices with wood handle knife to one side.
    Print Recipe Pin Recipe
    5 from 24 votes

    San Sebastian Cheesecake (Burnt-Basque) Recipe

    This rustic San Sebastian Cheesecake couldn't be any easier to make. With a smooth creamy centre and caramelised outer crust, this cheesecake is surprisingly simple to make.
    Prep Time15 minutes mins
    45 minutes mins
    Total Time1 hour hr
    Category: Dessert
    Cuisine: Spanish
    Servings: 16 slices
    Calories: 349kcal
    Author: Emma Duckworth

    Equipment

    • Springform pan 20cm (8-inch)

    Ingredients

    Metric - US Customary
    • 800 g Philadelphia cream cheese, room temperature (3 ½ tubs)
    • 250 g caster sugar (superfine), or granulated
    • 5 large eggs, room temperature
    • 360 ml double cream (heavy cream), room temperature
    • 1 tablespoon vanilla bean paste
    • 60 g plain flour (all-purpose)

    Instructions

    • Prepare the pan. Line a 20cm (8-inch) spring-form pan with two pieces of parchment paper. Lay the two pieces on top of one another but slightly askew and press the paper over the base and up the sides of the pan. The paper will look all creased on the sides but don't worry, this is how it should be! Do not fold it over, it should stick straight up. It should overhang the top by at least 5cm (2 inches) to prevent the filling from overflowing.
    • Preheat the oven to 200℃ (390℉) for a minimum of 20 minutes. Longer if you have the time.
    • Beat cream cheese and sugar. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and sugar on medium to low speed until smooth and the sugar has dissolved.
    • Add in the eggs one at a time making sure the mixture is homogenous before adding in the next egg. Scrape down the base and sides of the bowl.
    • Add the cream and vanilla bean paste and whisk on low speed until combined. Scrape down the base and sides of the bowl again.
    • Sift in the flour and whisk on low speed until just combined. The filling should be smooth and glossy. If you see any lumps then I suggest passing the mixture through a fine mesh sieve to remove them.
    • Pour filling into the prepared pan, level with an offset spatula, and tap the pan on the countertop a couple of times to remove any air bubbles.
    • Bake in preheated oven (making sure the parchment paper is up and not folded down) for 40-45 minutes. Do not open the door during the baking. The cheesecake is ready when the top is golden brown, the sides are set but the middle is still jiggly.
      If the top doesn't look 'burnt' enough then you can grill/broil the cheesecake for 1-2 minutes. Keep an eye on it though as it 'turns' quickly.
    • Cool to room temperature. Remove the pan from the oven and set on a wire rack. Let the cheesecake cool completely to room temperature in the pan without unmolding it. This can take approximately 4 hours. Serve by releasing the springform pan. Gently peel the paper from the sides of the cheesecake. Leave it on the parchment paper and slice it.
      If not serving the same day then refrigerate in the paper and springform pan.

    All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    To store: Store any leftovers in an airtight container. Refrigerate for up to one week but bring to room temperature for 30 minutes before serving.
    To freeze: Once San Sebastian Cheesecake is fully cool, refrigerate for a couple of hours before removing the parchment paper. Wrap the cheesecake well with plastic wrap and store it in a zip-lock bag. Freeze for 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
    TIP 1: Ingredients must be at room temperature to achieve a smooth texture.
    TIP 2: Bake and serve directly on parchment paper.
    TIP 3: Mix the filling until smooth and glossy, but if you have any lumps simply pass it through a sieve to remove them.
    TIP 4: The cheesecake does puff up past the top of the cake pan - so you definitely need the parchment paper to reach above the cake pan edge to prevent the filling from overflowing.
    TIP 5: If the top isn't dark enough once the cheesecake is baked, then grill it for a couple of minutes.
    TIP 6: Let the cake cool completely before you remove it from the cake pan.

    Nutrition

    Calories: 349kcal | Carbohydrates: 22g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 183mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 1078IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 1mg
    Have you tried this recipe yet?Mention @emmaduckworthbakes or tag #emmaduckworthbakes! I’d love to see what you are getting up to in the kitchen!

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    Reader Interactions

    Comments

      5 from 24 votes (13 ratings without comment)

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      Recipe Rating




    1. Nina

      June 09, 2023 at 2:54 pm

      Hi Emma
      Can I half the recipe to bake in a 6inch round pan? And do you use the Fan Oven (convection) or Traditional oven (top and bottom heat) setting to bake ?
      Looks yummy , hope to try it. Thanks!

      Reply
      • Emma

        June 12, 2025 at 2:45 pm

        Unfortunately I've never made this recipe in a 6 inch pan - but it should be fine!

        Reply
    2. Sam

      June 09, 2023 at 11:10 pm

      5 stars
      I always wanted to learn how to make San Sebastian cheesecake and thought that it was hard to make. Well, I am happy to admit that I am mistaken because your beautifully photographed instructions made it so easy to make. I baked it for 50 minutes, and it looked exactly the way yours looks. The hardest part was to wait for it to cool fully. It was just as delicious as I imagined. Thanks for a spectacular recipe.

      Reply
    3. Nina

      July 02, 2023 at 8:31 pm

      5 stars
      Hi Emma
      I made the cheesecake this weekend with great success!! Your instructions were so clear and easy to follow. You can’t go wrong! Thank you so much for sharing this wonderful recipe. It was DELISH!!!
      This recipe is a keeper❤️

      Reply
      • Emma

        July 03, 2023 at 9:59 am

        Hi nina- Thank you so much for this fabulous feedback - it's an incredible cheesecake isn't it. The smell is divine... also the taste! Thank you for making my recipe!

        Reply
        • Mai

          March 29, 2024 at 2:09 pm

          Hi Emma,
          I wanted to ask if you use standard/conventional oven mode or convection mode for this recipe? I'm not sure if the parchment paper will hold out this long on convection mode as it would probably equal 220/230°C on conventional mode, but I wonder if that's not exactly what is needed to achieve the burnt top. Your help will be greatly appreciated!

          Reply
          • Emma

            June 12, 2025 at 2:01 pm

            Hi Mai- it should be standard/conventional oven.

            Reply
    4. Nuria

      February 02, 2024 at 7:51 pm

      5 stars
      Made this last night. I have been wanting to make it for a while and have researched multiple recipes and watched YouTube videos. Was easy to make. You recipe and instructions are great.
      I have not cut it yet but it looks amazing. Just like the professional pics and the smell when I pulled it out of the oven was devine.
      Taling it to a family gathering today. We are Spanish so we can’t wait to try it.

      Reply
      • Emma

        February 05, 2024 at 11:06 am

        This is fantastic Nuria- I am SO happy you loved the blog post and found the tips useful 🙂

        Reply
    5. Sarah

      March 15, 2024 at 9:14 am

      Hi is it 200C for a fan oven?

      Reply
      • Emma

        June 12, 2025 at 2:01 pm

        Conventional/Standard oven

        Reply
    6. Nigel Russell

      March 24, 2024 at 9:59 am

      5 stars
      This is a very straightforward recipe and beautifully smooth. Having been lucky to go to San Sebastian and eat this there. This recipe is just as good.

      Hold your nerve on timing as it keeps cooking when out of the oven.

      Reply
      • Emma

        March 29, 2024 at 7:47 am

        Hi Nigel- that's fantastic to hear! I would love to travel there one day to eat the authentic cheesecake. Thanks for leaving such a fabulous revies- appreciate it 🙂

        Reply
    7. Maria

      April 14, 2024 at 3:34 pm

      5 stars
      Very easy and incredible recipe! I didn’t use any orange zest just doubled my vanilla for taste! This will be -I know already- one of my favourites of all time!

      Reply
      • Emma

        May 06, 2024 at 9:32 am

        Hi Maria- Thanks for loving this recipe!! Happy baking!

        Reply
    8. Brenda Bradley

      April 20, 2024 at 5:26 pm

      5 stars
      Tasted this in a restaurant today for the first wow! hence checking out your great receipt.

      Reply
      • Emma

        May 06, 2024 at 9:28 am

        Hi Brenda- Isn't it the most luxurious, delicious cheesecake ever!! I hope you get the chance to make it at home soon. Let me know how you go x

        Reply
    9. Giannis

      May 04, 2024 at 2:15 am

      5 stars
      I just made that Cheesecake and the result it was amazing.
      Thanks
      If someone wants to make it I highly recommend to follow exactly the procedure guys

      Reply
      • Emma

        May 04, 2024 at 5:42 pm

        Hi Giannis, Thank you so much for such a fantastic comment- I so appreciate your feedback. All the best, Emma xx

        Reply
    10. ELAHE

      May 26, 2024 at 10:17 am

      5 stars
      Merhaba Emma, bu harika tarif için, detaylı anlatımında gösterdiğin sabır ve incelik için teşekkür ederim. Tüm direktiflerini yaptım ve voila!!!! Yiyen herkes ikinci dilim için sıraya girdi 🙂 Gözüme zencefilli çatlak kurabiyeyi kestirmiştim. Muhteşem oldu ve dün 3. kez yaptım. Zevkle ve merakla seni takip ediyorum.

      Reply
      • Emma

        May 27, 2024 at 12:16 pm

        I've just used google translate - I'm so glad I did: 'Hello Emma, ​​thank you for this wonderful recipe and for your patience and thoughtfulness in your detailed explanation. I followed all your instructions and voila!!!! Everyone who ate it lined up for their second slice 🙂 I had my eye on the gingerbread cookie. It was amazing and I made it for the 3rd time yesterday. I follow you with pleasure and curiosity.' Thank you so much Elahe!

        Reply
        • Sarah

          June 12, 2024 at 9:12 pm

          5 stars
          It came out lovely thank you

          Reply
          • Emma

            June 14, 2024 at 12:59 pm

            Thak you so much Sarah!

            Reply
    11. Kelly Smith

      October 31, 2024 at 10:18 am

      5 stars
      I made this recipe a while ago and it was absolutely delicious!! I have made so many cheesecakes in the past and never got the result that I was looking for and this one it spot on! Now my question. I am making it again now for my husbands B-day because he was very much fan of it. He want a bigger one because we are with quite a bunch so will need more then this recipe. Do you think I can just use the eggs to calculate what I need extra if I add for example 2 more eggs or would that not work? Thanks in advance for the reply and for the lovely recipe 🙂

      Reply
      • Emma

        June 12, 2025 at 2:50 pm

        Hi Kelly- It's hard to say having not scaled this recipe up myself and baked it in a bigger pan. but I would double the recipe (use an extra three eggs instead of trying to use an extra 2.5).

        Reply
    12. Jasmine

      December 14, 2024 at 2:56 pm

      Excellent cake. Made it for my little one’s first birthday and was loved by everyone.

      Reply
      • Emma

        January 28, 2025 at 2:15 pm

        Thanks Jasmine- glad you loved it x

        Reply
    13. Liv

      January 28, 2025 at 5:51 pm

      5 stars
      Absolute banger. I’ve made this recipe about 5 times (and I’m not much of a baker nor a cook) - it turned out great every time and has been loved by absolutely everyone who has ever tried it. I actually have friends and family making special requests for this cheesecake. It’s so creamy and smooth and tastes divine. The recipe is easy to follow. Thank you so much!

      Reply
      • Emma

        February 14, 2025 at 3:54 pm

        Hi Olivia- wow what an awesome review- thank you SO much!!

        Reply
    14. Safia

      February 22, 2025 at 9:37 am

      Hi Emma,
      Thank you for this recipe!
      What oven option do you recommend for baking the cake?
      Hot air or top and bottom heat?

      Reply
      • Emma

        June 12, 2025 at 1:19 pm

        Top and Bottom heat, also known as 'conventional' and 'baking' is generally recommended. The only time you would use fan forced is when you have more than one tray in the oven. The fan forced will halp circulate the heat thoughout the oven to bake your item evenly. But turn the temp down to 160C if using fanforced.

        Reply

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