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.