Comments on: San Sebastian Cheesecake (Burnt Basque Cheesecake)

By: Bernice Baran

Bernice Baran — Sun, 09 Mar 2025 16:33:27 +0000

In reply to Tricia. After refrigerating! Glad you like the cheesecake, thank you for sharing!

By: Tricia

Tricia — Sun, 09 Mar 2025 04:03:57 +0000

I’ve made this several times and it is perfect every time. It’s just delicious. Sometimes we speak some slightly warmed warmed Dulce de leche, but it’s perfect either way.

One question though: do you remove it from the pan before or after refrigeration? The instruction aren’t clear on this point so wondering what you do. Thx!

By: Bernice Baran

Bernice Baran — Fri, 07 Mar 2025 15:42:55 +0000

In reply to Liliana. Your oven might just run hotter than mine, reduce the time in the oven a little and if you want to brown the top more, broil for a minute at the end.

By: Yus

Yus — Sun, 02 Mar 2025 13:39:50 +0000

Followed the recipe to the letter, using a convection oven and all room temperature ingredients, and it came out perfectly. Great recipe, thanks!

By: Alpha

Alpha — Sat, 08 Feb 2025 06:21:38 +0000

The best recipe for san sebastian cheesecake.
Thank you.

By: Liliana

Liliana — Fri, 07 Feb 2025 23:07:51 +0000

I LOOOOOOVE this cheesecake but I have one problem. I bake at at 390 degrres F for 40 min but the center is not runny! What am I doing????

By: Albulena

Albulena — Fri, 17 Jan 2025 09:14:16 +0000

If I don’t have vanilla extract, I can use vanilla sugar

By: Beau

Beau — Tue, 29 Oct 2024 15:16:58 +0000

This recipe is perfect. The cheesecake turns out perfect and I’m glad I finally got to make it as I don’t like the cheesecake with crumbs base so this is a perfect replacement! I didn’t put as much sugar in it and the people I bake for are trying to cut sugars from our diet but they still taste amazing! I appreciate you putting each ingredient in each step reminding us what specific ingredient in what step, helps a lot. Wish I can show you the outcome photos as it looks perfect! This would be my go-to recipe every time I make it now! Thank you!

By: Bernice Baran

Bernice Baran — Fri, 09 Aug 2024 12:24:35 +0000

In reply to Ashley. Either should be fine but I believe your whipping cream is more comparable to what we use in the US :)

By: Ashley

Ashley — Fri, 09 Aug 2024 04:36:32 +0000

A question- I’ve made many cheesecakes and agree an oven thermometer is essential. I use two just in case!
In my country we get whipping cream or double cream. The latter does not whip and the former is not ‘heavy’. Which would be best. I will definitely use Philadelphia and everything else you listed.
Many thanks and excited to make this.

By: Merriam

Merriam — Tue, 30 Jul 2024 19:11:14 +0000

Hi Jenn,

The cheesecake turned out perfect. It’s resting in the fridge. I am a bit nervous to remove it from the pan. I didn’t use springform or the removable bottom pan. However, I lined the parchment paper with butter and used metal pegs to support the parchment paper sticking out.

Please share your expert advise to remove it from the regular 8-inch pan.

I am planning to remove it in the morning once the cheesecake is chilled by using parchment paper as handles.

By: Joas B

Joas B — Thu, 04 Jul 2024 07:54:49 +0000

Loved the recipe! Easy to make and delicious!