Creamy San Sebastian Cheesecake with Greek Yogurt

San Sebastian cheesecake, also known as Basque burnt cheesecake, is a rich, creamy dessert with a dark caramelized top and a soft, custard-like center. This version uses Greek yogurt to lighten the texture slightly and cut back on heavy cream, while keeping the classic flavor. It is a good choice for a relaxed weekend dessert or a simple dinner party treat.

Why You’ll Love This Recipe

• Simple ingredient list: You only need a handful of pantry staples and a block of cream cheese.
• No crust needed: The cake bakes with no graham cracker base, so there is less to prepare.
• Creamy, rich texture: Greek yogurt adds a light tang that balances the sweetness.
• Forgiving method: The high oven heat creates the dark top, and the center stays soft even if you bake it a few minutes longer.
• Make-ahead friendly: It tastes even better after chilling overnight.

Ingredients

• 16 oz (450 g) full-fat cream cheese, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup (120 g) full-fat plain Greek yogurt, at room temperature
• 1/2 cup (120 ml) heavy cream
• 1 tbsp (8 g) all-purpose flour
• 1 tsp (5 ml) vanilla extract
• Pinch of fine salt

Ingredient Notes

Full-fat cream cheese gives the cake its structure and rich flavor. Low-fat versions can make the texture looser and less creamy. Softened cream cheese blends smoothly, so the batter does not turn lumpy.

Full-fat plain Greek yogurt adds tanginess and a little extra body. Regular yogurt is thinner, so the cake may be softer and less set. Greek yogurt should be thick, not runny.

The small amount of flour helps the center set gently. Heavy cream adds silkiness and keeps the texture smooth.

Equipment You’ll Need

• 8 inch (20 cm) springform pan or a round cake pan with removable sides
• Parchment paper
• Stand mixer or hand mixer
• Large mixing bowl and whisk or spatula
• Fine-mesh sieve

How to Make San Sebastian Cheesecake

1. Prepare the oven and pan. Heat the oven to 400°F (200°C) and position a rack in the middle. Line an 8 inch (20 cm) springform pan with two overlapping sheets of parchment paper, letting the extra paper rise above the sides. The paper should look loose and wrinkled, which is normal and helps create the browned edges.
2. Beat the cream cheese and sugar. In a large bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes until smooth. Add the sugar and beat for another 2 minutes until fully combined and glossy. Scrape down the sides of the bowl.
3. Add the eggs one at a time. Beat in each egg on low speed, waiting until each one is fully blended before adding the next. The batter should look smooth and pale yellow, with no visible streaks of egg.
4. Mix in the yogurt, cream, and flavorings. Add the Greek yogurt, heavy cream, vanilla, flour, and salt. Mix on low speed for about 30 seconds, then stop and scrape the bowl. Mix only until the batter is smooth and pourable. Overmixing can add too much air.
5. Strain the batter if needed. If you see small lumps, pour the batter through a fine-mesh sieve into the prepared pan for an extra smooth texture.
6. Bake until deeply browned. Pour the batter into the pan and bake for about 45 to 55 minutes. The top should be dark golden to deep brown in spots, and the edges should be set. The center should still jiggle slightly when you gently shake the pan. If the top browns too quickly, lower the oven to 375°F (190°C) for the last 10 minutes.
7. Cool completely. Let the cake cool in the pan on a rack for about 1 hour. It will sink slightly as it cools, which is normal. Once it has cooled to room temperature, refrigerate it for at least 4 hours or overnight.
8. Slice and serve. Remove the sides of the pan and peel away the parchment gently. Cut into wedges using a sharp knife dipped in warm water and wiped dry between cuts for neat slices.

Pro Tips for the Best Results

• Bring the cream cheese, eggs, and yogurt to room temperature before mixing to avoid lumps.
• Keep the parchment loose around the sides. Tight paper can prevent the edges from browning.
• Check the color through the oven window rather than relying only on the timer, since ovens vary.
• Let the cake chill fully before slicing. The texture sets better and the slices stay clean.
• Use a light hand when mixing once the yogurt and cream go in to keep the texture dense and creamy.

Common Mistakes to Avoid

Using cold ingredients: Cold cream cheese leaves small lumps. Let it soften on the counter for about 1 hour before mixing.

Overbaking: A fully firm center means the cake is overbaked and may turn dry. Pull it out when the center still has a slight wobble.

Underbaking: If the center is very liquid and the edges are pale, bake for a few more minutes and check again.

Skipping the parchment: The paper is needed to support the sides and help shape the crinkled, dark top. Do not skip it.

Variations and Substitutions

• Lower-fat version: Use light cream cheese and low-fat Greek yogurt. The texture will be softer and less rich.
• Vanilla bean: Replace the vanilla extract with the seeds of one vanilla bean for a more intense flavor.
• Citrus note: Add 1 teaspoon of finely grated lemon zest to the batter for a bright finish.
• Serving with fruit: Top with fresh berries or a spoonful of fruit compote for contrast.

Serving Suggestions

Serve the cheesecake chilled or at cool room temperature. It pairs well with fresh berries, a light dusting of powdered sugar, or a spoonful of whipped cream. A cup of coffee or a glass of dessert wine also complements its rich flavor.

Storage and Reheating

Store leftover cheesecake covered in the refrigerator for up to 4 days. Reheating is not necessary, since it is best served chilled. Freezing is possible: wrap the cooled cake tightly and freeze for up to 1 month, then thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Why is the top of San Sebastian cheesecake dark?

The high oven heat caramelizes the sugar and cream cheese on the surface, creating the deep brown top that defines this style of cheesecake. The dark color is intentional.

Can I make this cheesecake ahead of time?

Yes. It can be baked a day or two ahead and kept refrigerated. The flavor often improves after chilling.

Why did my cheesecake crack or sink?

Some sinking is normal for this style. Cracks often come from overbaking or cooling too quickly. Pull the cake out while the center still jiggles and let it cool gradually.

Can I use regular yogurt instead of Greek yogurt?

You can, but regular yogurt has more water. Choose thick, full-fat plain yogurt if possible, and expect a slightly softer texture.

Do I need a springform pan?

A springform pan makes removal easier, but any 8 inch round pan with removable sides or a lined pan will work if you can lift the cake out easily.

How do I know when the cheesecake is done?

The edges should be set and the top should be deeply browned in spots. The center should jiggle slightly when you shake the pan gently.