San Sebastián Cocoa Cheesecake

Prep time20 minutes
Cook time35 to 37 minutes
Rest time1 to 2 hours (cooling)
Total time~2 hours 15 minutes
DifficultyMedium
Servings10 to 12 slices

A crustless Basque-inspired cheesecake with an ultra-creamy center and a silky cocoa drizzle. Rich and indulgent with just a kiss of lemon for balance.

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What we love about this cheesecake

Basque cheesecake looks humble but tastes like luxury. The caramelised top gives a hint of bitterness while the inside stays molten-soft and creamy. I love the cocoa drizzle because it melts into the warm cake and adds bittersweet complexity without overpowering the dairy.

Where's it from?

Basque cheesecake comes from San Sebastián in Spain’s Basque Country. Unlike classic baked cheesecakes, it is crustless, baked at a higher temperature, and develops a deeply caramelised top with a molten, custardy center. The style became famous globally for its contrast between browned, bittersweet edges and silky interior.

Why cocoa?

This is not a full chocolate cheesecake. The cocoa drizzle adds bittersweet contrast, aromatic depth, and visual drama without overwhelming the dairy. It melts slightly into the cool cake and balances the richness, keeping the cheesecake from tipping into sweetness.

Cocoa Recommendation

What cocoa should I use?

Use dark cocoa drops for the drizzle. They melt smoothly, set with shine, and give the bittersweet contrast this cake needs.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

  • 680g cream cheese (Philadelphia)
  • 430g heavy cream
  • 5 eggs
  • 180g sugar
  • 3 tbsp vanilla extract
  • 30g cornstarch
  • ½ lemon100g
  • dark cocoa drops (for serving)

Method

Preheat and prep the pan

Preheat the oven to 175°C (350°F). Line a 20cm springform pan with parchment paper. Slightly wet the paper so it adheres to the sides.

Make the cream cheese mixture

Beat the cream cheese and sugar until smooth and the sugar dissolves.

Add the eggs

Add the eggs one at a time, mixing well after each addition.

Incorporate the cream

Slowly pour in the heavy cream while mixing.

Add dry and flavourings

Sift in the cornstarch and mix gently to combine. Add the vanilla and lemon juice.

Strain

Pass the batter through a fine mesh sieve for an ultra-creamy texture.

Bake

Pour into the prepared pan and bake for 35 to 37 minutes. The center should still wobble slightly when ready.

Cool and serve

Cool completely to room temperature before unmolding. Just before serving, melt the cocoa drops slightly and drizzle over the top, or scatter on warm slices so they melt naturally.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, including a three-star Michelin destination, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

The Cheesecake That Changed My Life Forever

With a caramelized top and creamy, melt-in-your-mouth center, this Basque-style San Sebastian cheesecake is dessert perfection. Simple, rich, and totally irresistible!

When should I make this?

Birthdays, dinner parties, or any gathering where dessert should feel effortless and impressive.