This San Sebastian Cheesecake with Chocolate Sauce is a creamy and indulgent dessert that is sure to impress. The cheesecake has a rich and velvety texture, with a slightly burnt caramelized top. The addition of the homemade chocolate sauce takes it to another level of deliciousness.
If you’ve never had San Sebastian cheesecake, you’re in for a delicious surprise. Known for its beautifully burnt top and silky, custard-like interior, this cheesecake stands out from the classic New York style. No crust, no water bath, just pure, creamy indulgence baked at a high temperature to achieve its signature look and texture.
Now imagine that already luscious dessert topped with a rich, glossy chocolate sauce. That’s exactly what this recipe brings to the table. The deep notes from the caramelized edges of the cheesecake meet the smooth, bittersweet flavor of chocolate, creating a dessert that’s elegant and irresistible.
The base of the cheesecake is made with simple ingredients: cream cheese, eggs, sugar, heavy cream, and a touch of flour to help it hold its shape. Everything is mixed together until velvety smooth and poured into a parchment-lined springform pan. The high oven temperature is key, it gives the cheesecake its iconic dark top while keeping the inside soft and creamy.
Once baked, let the cheesecake cool and set completely. It’s even better after chilling in the fridge for a few hours or overnight. The center firms up slightly but stays wonderfully tender.
To make the chocolate sauce, gently melt dark or semi-sweet chocolate with a splash of cream and a bit of butter for sheen. The result is a rich, pourable sauce that you can drizzle over each slice or serve on the side for dipping.
This San Sebastian cheesecake with chocolate sauce is perfect for special occasions or whenever you want to treat yourself to something a little luxurious. It’s surprisingly easy to make and always a crowd-pleaser. Whether you’re serving it after dinner or with a cup of coffee in the afternoon, one bite is all it takes to understand why this Basque dessert has become a modern favorite, especially with that chocolate twist.
Ingredients
- 500 g cream cheese
- 100 g sugar
- 4 eggs
- 200 ml double cream
- 1 tsp vanilla extract
- 1 tbsp flour
- Chocolate Sauce
- 100 g dark chocolate chopped
- 100 ml double cream
- 2 tbsp honey
Instructions
- Preheat the oven to 200°C (390°F).
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the double cream, vanilla extract, and flour.
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 40-45 minutes until the edges are set and the center is still slightly wobbly.
- Remove from the oven and let the cheesecake cool completely in the pan.
- Prepare the chocolate sauce by placing the chopped dark chocolate in a heatproof bowl.
- In a small saucepan, heat the double cream and honey until just simmering. Pour the hot cream over the chocolate and let it sit for a few minutes. Stir until smooth and well combined.
- Serve the cheesecake with the chocolate sauce drizzled on top.
- Enjoy!
I used regular cream cheese and it was fine, but 4 eggs felt like a lot—still, texture was rich. Would recommend.
Wow, this recipe is fire!! But I ended up eating half of it before sharing… oops.
My kids loved it! Super easy to make and looks fancy. Will definitely make again.
It’s okay I guess… kind of tastes like regular cheesecake. I expected more from the hype.
I followed it exactly, but my batter was kinda lumpy even after beating. Maybe my cream cheese was too cold. Flavor is great though—chocolate sauce saves everything.
Simple ingredients but a little too rich for me. Maybe I preferred a lighter taste.
Mine did not brown much at 200°C, but honestly it still tasted great. Next time I’ll watch for wobble, not color.
I followed the recipe but my cheesecake turned out too liquidy. What did I do wrong? 🤔
Maybe you didn’t bake it long enough? The center should be wobbly, but not soupy. Try leaving it in a bit longer next time.
I dunno, mighta mixed it too much. Sometimes too much air can make it fall apart or somethin’.
Honestly I was skeptical about adding flour, but it worked. Maybe not for everyone, but I’m sold.
Cheesecake without biscuit base? Why? That’s like a cake without flour! It feels wrong.
I don’t get why this is called “San Sebastian” when it’s basically a baked cheesecake with a chocolate topping? Maybe I’m missing something, but it was still good. Also, my pan leaked a tiny bit—grease better than I did 😬
Made this last weekend—so rich and creamy! The slightly wobbly center is totally the move. I used good dark chocolate and it really shines with the honey sauce.
I didn’t have double cream, so used milk… still turned out good though.
But like, double cream is important, right? How can it taste the same? Just asking.
That’s awesome! Sometimes you gotta work with what you have. Milk is a good substitute too! Glad it turned out well for you! 😊
This ain’t cheesecake, more like pudding if you ask me. Thumbs down!
I forgot the flour once (long day lol) and it didn’t set right. After adding flour, it behaved like a real cheesecake. Lesson learned.
Ahh that makes sense—flour is doing more work than people think. Glad it came together after you added it! 😄
Wait, flour only 1 tbsp? I feel like I’d skip it tbh. But if it didn’t set without it, I guess I should follow the recipe. Thanks for the real-life lesson lol.
Yum! I love chocolate, and this sauce is simply amazing! Chocolate overload! 🍫
So easy for how fancy it tastes. I served it chilled and the texture was perfect. Will make again for sure.
Chilled?? I never tried that. I always eat it warm-ish, but now I’m curious. Did you chill it before adding the chocolate sauce or after? Either way sounds tasty 😅
Totally agree—this tastes way more “restaurant” than it has any right to. I also chilled mine and the texture ended up super silky. Making it again this weekend!
Isn’t cheesecake supposed to be baked longer? Mine didn’t set well.
Not bad, but 200°C at 40-45 minutes made my center too runny. I guess ovens vary? The flavor is solid though—vanilla and cream cheese are perfect together.
Why is there flour in cheesecake? Isn’t it supposed to be more custardy? I’m kinda skeptical about this. 🤔
I think the flour helps with the texture! It gives it a little structure, which is nice. Don’t be too skeptical, this cheesecake is divine! 😋
Cheesecake? Yuck. Not my thing. But my mother loves it. 1 star from me.
Easy to follow recipe! My family loved it, even my picky son!
Wow. I overbaked by like 10 min and it got dry. Still chocolatey though. 🙁
Oh no—10 minutes can totally dry it out. Next time maybe pull it at 40 even, and keep the center a bit wobbly like the instructions say. Also, make sure it cools completely in the pan; that really helps the texture. Still chocolatey is a win though 🙂
Made this for a dinner party—wow. The cheesecake texture stayed creamy and the chocolate sauce was dangerously good. Followed the bake time pretty much exactly and it came out perfect.
Yes!! I love when it’s still wobbly in the middle—means it’s actually creamy and not rubbery. Glad the timing worked out for you 😊
Dinner party success is nice, but I’m confused—mine took way longer than 45 mins at 200°C. Maybe my oven is off? Also I used milk chocolate cuz that’s what I had… still tasted good though.
Just okay, I mean, it’s cheesecake. Where’s the excitement? 3 stars.
I followed the recipe exactly but mine turned out too runny. What did I do wrong? Anyone had that issue?
Sounds like you might have overmixed it or not cooked it long enough. I had a similar issue before, just try baking a bit more next time!
maybe it was too much cream? I dunno, but mine turned out fine! more cake is always better!
My batter was kinda lumpy when I added flour, but stirring longer fixed it. Don’t rush that step.
Yes!! I always notice that flour can clump if you dump it in fast. Glad you stirred it out—this tip is huge for a smooth cheesecake.
This cheesecake is AMAZING! So creamy and the chocolate sauce is to die for!
Looks amazing! Can I use a different type of cheese? My fridge only has cottage cheese.
Honestly, it’s pretty easy for how fancy it tastes. I used what I had (vanilla paste) and it still worked. Next time I’ll bake 2 minutes less—just my oven runs hot.
Made this last night—so creamy and rich! The slightly wobbly center tip is key. Chocolate sauce came out super glossy too.
Made this last night—so rich and creamy. The center wobble is key. Chocolate sauce came out glossy and not too sweet. Would 100% bake again.
I followed the instructions, but my cheesecake came out too runny. Maybe I baked it too long? Not impressed. 😕
I think you might have mixed it too much or needed more flour? Cheesecake can be tricky. My first try was also a disaster lol.
Don’t worry, it happens! Maybe the oven temperature was off? I usually check with a toothpick. Everyone’s oven is different!
1 word: Wow.
Ok wow. So easy. The batter was super smooth, not lumpy at all. My kids were stealing bites. 10/10 would make again.
I followed the recipe exactly but my cake fell flat… what did I do wrong?
Pretty solid, but my oven runs hot so 40 minutes was too long. I pulled it a bit earlier and the center wobble was spot on after chilling.
I don’t like double cream, so I just used whipped cream instead, and it still worked! Still tasty ⭐⭐⭐⭐
I messed up and preheated way late, and it still came out okay though. Not sure if that’s luck or the recipe being forgiving.
200°C seems high? I always preheat right away but if it still worked maybe your oven runs cooler. Also “cool completely in the pan” is the part I forget 😅
Honestly that sounds like the recipe being pretty forgiving—40–45 min with a slight wobble is kinda the magic window. If the edges set, you’re good!
Too sweet for my taste. I might cut sugar to 80g next time and see if it stays smooth.
The oven temp feels high? 200°C gave me browned edges fast, but the inside was still perfect. Next time I might lower to 190°C, just to be safe.
The chocolate sauce was amazing—smooth and shiny. My only problem was I used 70% chocolate and it turned out a bit bitter, so I might try a slightly sweeter chocolate next time.
1 tbsp flour seems unnecessary? I skipped it once and it was more runny—so yeah, that flour probably helps set it.
Honestly that makes sense—without the flour it can get runnier. I’ve found flour helps it set up a bit more since cheesecake batter can be super loose with just cream cheese/eggs.
chees cake succ??
This is dangerously good 😅 The cheesecake texture came out super creamy, and the chocolate sauce is like a fancy dessert shop thing. I did add a pinch of salt to the batter—no idea if it’s “traditional,” but it worked for me.
Right?? I made this once and it basically disappeared 😅 The slightly wobbly center is everything—super creamy but not underbaked. Also adding a pinch of salt definitely makes the chocolate sauce pop.
This is the best thing I’ve made all year. No joke! ❤️
The ingredient list says 1 tbsp flour and I was like why is there flour in cheesecake lol. It actually helped structure, so I’ll give it that.
Yummy!
This cheesecake is to die for! Super easy to make, and the chocolate sauce just takes it to another level. My family loved it.
How many slices does this make? I’m hosting a party! 😅
Made this for a birthday party and everyone was raving about it! Easy peasy! Will make again for sure.
Too sweet for my taste. Honey + 100g sugar is kind of a lot, but my family loved it.
Totally get you—2 tbsp honey plus 100g sugar can come off cloying. Next time I’d cut the sugar a bit (or use half honey) and see if it balances better with the dark chocolate sauce.
Mine was plenty sweet too tbh. I think the honey + sugar combo is doing the most. But hey, if your family loved it, that’s the main thing 😅
Really liked it, but my oven runs hot, so 40 minutes was already a bit too long. Still tasted amazing though.
Not sure about the “set edges, wobbly center” thing… I got nervous and pulled it late. Still tasty, but more like cheesecake pudding than classic.
Made this for friends and everyone went back for seconds. The center wobble is key—mine came out super creamy. Chocolate sauce is dangerously good.
Super easy to make! I didn’t have honey so I used sugar in the chocolate sauce. Still tasted good!
Glad you enjoyed it! Sugar works great too. I’ve tried it with maple syrup once, and it was awesome!
Two words: too tasty 😅
This cheesecake is amazing! So creamy and rich! I could eat the whole thing in one sitting.
My batter was a bit lumpy at first, but once I added the eggs it smoothed out. Only thing: I’d use a little less flour next time—mine felt slightly thick.
My oven runs hot, so I accidentally did 220°C. 😅 It was still edible but cracked badly—lesson learned.
Wasn’t as easy as it said, took me 3 tries to get it right. The chocolate sauce is awesome tho!
I doubled the chocolate for the sauce. More chocolate is better, right? 🌟
The chocolate sauce ratio is on point. I’d just add a pinch of salt next time to make it pop (if you like that).
Not bad, but 200°C seems way too hot. Mine rose then kinda cracked and shrank. The flavor was great though, especially with the honey chocolate.
I feel you—200°C is pretty aggressive. Mine started rising fast then it browned and *almost* cracked too. I’m glad the flavor still saved it though; the honey chocolate combo is unreal. Next time I’ll try a lower temp or add a water bath to keep the center from shrinking.
Why do you bake it so long? Mine burnt at the edges! 😩
Not gonna lie, 4 eggs and only 1 tbsp flour seems like it might not set. Mine didn’t firm up until I chilled it overnight, so plan ahead.
This cheesecake was to die for! Super creamy and delicious. The chocolate sauce took it over the top!
Confession: I forgot the vanilla at first and then added it later (oops). Still tasty, but maybe that’s why it felt flatter than expected.
I ain’t the best cook, but this was really simple! Thanks for this recipe!
wat if I dont bake? can i just chill it? idk. just curious. lol
I made it but it turned out too runny. What happened? 😩
So good! But I think less honey in the sauce would be better.
Less honey? Nah, I think it adds a nice touch! But everyone has their taste. Just do what you like. 🍯
I can totally understand that! The honey does add sweetness, but you might prefer it less sticky. Maybe try maple syrup next time.
Y’all! This is the best cheesecake recipe ever! Did it for my friend’s bday and they all loved it!
Best? Are you sure? I tried a different recipe last week and it was better. Maybe it’s just personal taste!
Wow, I’m so glad to hear that! Cheesecake is always a hit at parties. Did you use any toppings or just the chocolate sauce?
My grandma makes a much better cheesecake than this! Just saying. 😒
I think the chocolate sauce needs more sugar, it was too bitter for my taste.
Wow, this cheesecake looks amazing! Can’t wait to try it!!
The chocolate sauce is dangerous. I made extra just to steal with a spoon. Vanilla + honey combo works so well.
Haha “dangerous” is right 😅 I also ended up eating the sauce straight with a spoon. Vanilla + honey sounds like a perfect upgrade though—gonna try that next time!
Wait… dangerous? I mean it’s chocolate and cream, not like… poisonous 😅 But I do agree vanilla + honey is good. Would you sub it for the dark chocolate sauce completely or mix it in at the end?
A++ would eat again. Just perfect! 😋
Delicious! Used a mix of dark and milk chocolate for the sauce. Really good hit at my gathering! 🍫
This came out dangerously good. The center was still wobbly like the instructions said—perfect. Chocolate sauce is rich without being too sweet.
The ingredients are simple, but 200°C feels high for a cheesecake. I was nervous, yet it turned out great—just needed cooling fully (no cutting early).
I think I overbaked mine a bit, but it still tasted good. Any tips?
Mine cracked on top—maybe my eggs were too cold? Also I beat it too long. Flavor still amazing, but presentation was not as smooth as the photos I wish I had.
This recipe feels slightly off—bake at 200°C but call it “San Sebastian” like it should be softer. I think 180 would be better? Not sure, but I’d adjust next time.
This cheesecake is amazing! So creamy and delicious! 😍
I totally agree! It was the creamiest cheesecake I’ve ever made! Can’t wait to have more!
Flavor is amazing, especially the chocolate sauce with the honey. I used semi-sweet chocolate because that’s what I had and it was still rich.
This is way too sweet for me. 100 g sugar + honey + chocolate… I mean come on. But if you like desserts on the sweeter side, it’s probably great.
Totally get you—between the 100 g sugar and the honey in the sauce, it can be *very* sweet. I like it though, because the dark chocolate helps balance it. Next time I’d reduce the sugar a bit or use less honey.
This cheesecake is to die for! So creamy and rich. The chocolate sauce just takes it over the top! ⭐⭐⭐⭐⭐
I don’t know, it looks a bit too rich for my taste. Can you really trust a recipe with that much cream? 🤔
Totally agree! This cheesecake is the best I’ve ever made! Love the chocolate sauce 😍
The texture is legit “restaurant dessert” vibes. Mine cracked a little on top, but I think that’s just normal with this style.
Yes!! That cracked top is exactly the “san sebastian” look—mine always does a little too. Glad yours came out restaurant-level. 😄
I tried this once and it was way too runny in the middle… maybe I baked it too short? Also I used milk chocolate for the sauce and it tasted kinda off, not gonna lie.
This recipe is a trap! Too much cream and not enough cheese, it doesn’t taste like cheesecake at all! 👎
I’m usually skeptical of cheesecakes that bake at such a high temp, but wow. It browned a little on the edges and stayed soft inside. Will make again.
I totally get your skepticism—200°C sounds like it should dry it out. But that “edges set, center wobbly” window is key. Glad it worked for you!
Wait, baked 200°C only 40-45 min and it stays soft? Mine usually cracks… maybe my oven runs hotter? Also I always forget the flour part 😅
Yum!! So rich and decadent. I skipped the chocolate sauce because I’m not a fan of chocolate, but it was still delicious!
The cheesecake set around the edges but the middle was too runny for me. Maybe my cream cheese was low-fat? The chocolate sauce saved it though.
I followed the recipe exactly, but my cheesecake turned out dry. Not sure what went wrong. Anyone else have this issue?
Delish!!! Just made this and the chocolate sauce is to die for. A bit messy, but who cares?!
Looks great but 200 ml cream cheese? no wait 500g—I’m confused 😅 Anyway, gonna try it.
Mine didn’t set at all after cooling… I might’ve underbaked or whisked too rough. The flavor is still good, just not the right texture.
Yummm! Had to make this for my birthday and everyone loved it. Definitely a keeper! 🎉
Meh, too sweet for my taste. I prefer cheese without sugar.
I get that! Too much sweetness can be overwhelming. Maybe try a savory cheesecake instead? 🤔
Is there any way to make it healthier? Maybe use less sugar?
Followed the recipe pretty much exactly. Only thing: 200°C feels a bit hot? Mine browned a little more than expected, but it still tasted great. Next time I’ll start checking around 35 minutes.
The chocolate sauce is AMAZING. I used semi-sweet chocolate because that’s what I had, and it was still rich. Honey makes it taste fancy.
So glad you liked it! Semi-sweet should work great—honey is such a nice touch for that richer, more “fancy” flavor. 🍫
Is it really *that* easy? Seems like it would be hard…but I guess I can give it a shot.
This is the best! I made it for my partner’s birthday and they loved it! So rich and creamy! ❤️
Happy to hear that! 🎉 This cheesecake is a real crowd-pleaser! What’s your secret for getting it so creamy?
I think the chocolate sauce is the best part. I added a pinch of salt (like 0.5 tsp) and it made the chocolate taste richer. Highly recommend.
Yes!! The chocolate sauce really is the star. I never thought about adding salt, but 0.5 tsp sounds perfect—will try next time.
Wait… is 0.5 tsp salt a lot for this? 😅 I usually go like a tiny pinch only. Still, richer chocolate makes sense.
I thought 200°C was too hot but it worked. Mine browned a bit more than I expected, though, next time I’ll lower to 190.
Nice! 200°C sounds spot on for this style—mine also browned a little too, so I usually just keep an eye on the edges and pull it when the center is still wobbly.
Huh, I tried once and it came out kinda… cracked. I’m thinking lowering to 190°C makes sense. Also I might’ve baked it too long. Any tips for not over-browning?
I’m skeptical about 200°C for 40-45 min with 4 eggs—seems like it could curdle? Mine was fine, but I watched it like a hawk. Still a nice texture.
I get your worry—200°C can totally curdle things if you overbake it. But the “wobbly center” cue is key. Mine also came out fine when I pulled it right on time.
Too sweet for me, honestly. Also I burned the honey-cream a little (my fault), so the sauce got grainy. If you’re careful with heat, I think it’s a solid recipe.
I’m confused by “edges set and center wobbly.” I thought it was underbaked and almost ruined it, but it ended up setting as it cooled. So… lesson learned: trust the wobble.
Wow, this cheesecake looks divine! 😍 Can’t wait to try it!
I was skeptical about baking at 200°C for only 40-45 mins, but it came out perfect. Next time I might add a pinch of salt because the sweetness is a lot (still delicious though).
Totally get the skepticism—cheesecake timings are always a gamble. Mine also turned out great around that 40-45 min window; the slight wobble is key!
Sweetness is no joke 😅 I didn’t add salt and it was almost dessert-for-breakfast level sweet. Next time I’ll try just a tiny pinch like you said.
Mine didn’t set in the middle even after cooling—maybe my eggs were extra large? The batter was super runny though.
This is dangerously good. The center wobble at 40–45 min is the key—followed it exactly and it came out silky.
Honestly, I don’t see what the hype is about. It’s just a cheesecake.
Not sure about ‘double cream’—I used heavy cream and it worked, but next time I might reduce the sugar slightly. Still tasty though.
I followed it exactly (including the 200°C) and it turned out super creamy. I did think 40–45 min might be short, but it still set nicely after cooling.
It didn’t turn out as expected. My cheesecake cracked and was too sweet. Not sure if I’ll try again.
I’m sorry to hear that! Maybe try reducing the sugar next time? The cracking could be from cooking too long or moving it too fast after baking.
Sounds like a mess! Cheesecakes can be tricky. It happens to the best of us, don’t give up – just experiment a bit next time!
Easy to make and it turned out perfect! My kids loved it!
Meh. Mine tasted a little eggy and I think I overbaked by 5 minutes. Sauce saved it though. Next time lower temp?
Totally agree—cheesecakes can turn eggy fast if they go even a bit too long. I’d try lowering the oven (like 10–15°C) and/or pulling it right when the center is still wobbly around 40 minutes. Also, make sure you don’t overmix after adding eggs. The sauce truly is the MVP 😄
I’m not usually a “cheesecake person,” but this was surprisingly easy. I did 10 extra minutes because mine looked too jiggly, and it still turned out good.
Wait… 200°C for 40–45 min? That seems too hot to me 😅 I always bake cheesecakes lower or they crack. Still though, extra time and it was good—so maybe my oven runs cold? Either way, chocolate sauce sounds legit.
I’m also not a cheesecake person, but the “edges set, center slightly wobbly” tip is exactly what I need. Glad yours worked even with the extra 10 minutes!
Chocolate sauce was too thick for me—next time I’ll add a splash more cream. Otherwise great balance with the cheesecake.
This cheesecake is just ok… I thought it would taste better. Maybe I’m just not a cheesecake person?
I’m skeptical about the flour in cheesecake. Isn’t it supposed to be flourless?
This turned out insanely creamy—like custard-level. Followed the bake time exactly and the slightly wobbly center was perfect.
Yes!! I got that custard-level creaminess too. The wobbly center part is key—people always overbake cheesecake. Didn’t change a thing and it came out perfect.
Ehhh. 200°C for 45 minutes without a water bath seems risky. Taste was okay, but the texture was a little rubbery for me. Won’t make again.
Chocolate sauce tip: let it cool a bit before drizzling or it’ll slide right off. Also honey + dark chocolate = perfect combo. 10/10.
So easy. Like, dump-and-beat easy. My kids didn’t stop eating it—also they said it tastes fancy, which is the real review.
The texture was great, but my batter seemed kinda thick after adding the flour and eggs. Not sure if I overmixed. Chocolate sauce turned out amazing—will definitely make that part again.
200°C seems way too hot?? I tried a similar recipe and my center never stayed wobbly, it turned into scrambled-egg cake lol. Maybe thick batter means you beat the eggs too long. Also, 1 tbsp flour—could be too much if packed. But hey, sauce is 10/10.
So glad the chocolate sauce worked for you! And for the batter—cheesecake batter can be a bit thicker than you expect once flour is added. I’d also check that you didn’t add extra flour/measure a little off. Next time, mix just until combined after adding the flour and eggs—overmixing usually makes it denser.
I tried this and the chocolate sauce split??? Maybe my chocolate was too hot or I didn’t stir enough. Ended up still tasty, just looked kinda grainy.
Why 200°C? That seems really hot for cheesecake. I was nervous, but it set around the edges and stayed soft inside.
200°C totally sounds scary, but San Sebastian styles are meant to bake hot/fast so the outside sets while the middle stays custardy. Your description (“set around the edges and stayed soft”) matches it perfectly—nice save!
I think 200°C is too high for most ovens. Mine would’ve curdled 😅 Next time I’d try 180°C and just watch the jiggle. Also, why the flour—doesn’t that make it more like cake?