The first time I made a Protein-Rich San Sebastián Cheesecake, I was honestly just trying to recreate that iconic burnt top with a slightly lighter twist. I remember mixing the batter while the creamy scent of vanilla and cheese filled my kitchen, and I was a little nervous about baking it at such a high temperature. But as it baked, the top turned beautifully dark and caramelized, and the center stayed soft and jiggly. When I sliced into it later, it was rich, creamy, and perfectly balanced—definitely one of those desserts that feels both rustic and luxurious.
Why You’ll Love This Recipe
Whenever I make this cheesecake, I love how it delivers that classic Basque-style texture with a protein-rich boost from the eggs and cream cheese. If you enjoy creamy, slightly caramelized desserts that feel indulgent but simple to prepare, you’re going to love this. There’s no crust, no water bath, and no complicated steps—just mix, bake, and enjoy a silky, melt-in-your-mouth cheesecake. (See the ingredients in the next page below…)