This ultra-creamy Saint Sebastian Cheesecake is the epitome of indulgence, with its rich, velvety texture and perfect balance of sweetness and tanginess. Inspired by the famous Basque-style cheesecake, it is baked to golden perfection, then chilled for a wonderfully smooth finish. With a buttery, crumbly sablé cookie crust and a hint of vanilla and lemon, this cheesecake is pure comfort in every bite. If you’re looking for a cheesecake recipe that is both easy and absolutely delicious, this one is a must-try.
Why You’ll Love This Recipe: This cheesecake is incredibly easy to make but delivers a show-stopping result. The creamy cheesecake filling pairs beautifully with the crunchy sablé cookie crust, creating a perfect balance of textures. The touch of lemon juice adds a subtle brightness, while the vanilla deepens the flavor, making each bite a decadent treat. Whether you’re a cheesecake lover or trying it for the first time, this recipe is sure to impress with its rich, creamy interior and lightly caramelized top.
Perfect Occasion: This Saint Sebastian cheesecake is perfect for celebrations, special occasions, or whenever you’re in need of a comforting dessert. Whether it’s a birthday, holiday, or just a cozy weekend, this cheesecake is a crowd-pleaser that will leave everyone asking for seconds. Serve it with a drizzle of melted chocolate for added indulgence, or enjoy it as-is for a classic dessert experience.
Decoration Tips: For an extra touch of elegance, drizzle some melted milk chocolate mixed with a little grape seed oil over the top before serving. You can also dust the edges with powdered sugar or top it with fresh berries for a beautiful presentation. If you want to keep it simple, serve the cheesecake on its own and let the golden caramelized top shine.
Ingredients for the Cheesecake Filling:
- 787.5g cream cheese (Philadelphia or any brand)
- 298g eggs (roughly 5-6 eggs)
- 278g sugar
- 37.5g cornstarch
- 450g heavy cream
- 3g vanilla powder (or extract)
- 37.5g lemon juice
Ingredients for the Crust:
- 300g sablé cookies (or any buttery cookie)
- 75g melted butter
Method:
- Prepare the Crust:
Crush the sablé cookies in a food processor until fine, then mix with the melted butter until well combined. Press the mixture into the bottom of a 24 cm springform pan to create an even crust. Place the pan in the refrigerator to set while you prepare the cheesecake filling. - Prepare the Cheesecake Filling:
In a large mixing bowl (or using a food processor), combine the cream cheese, eggs, sugar, cornstarch, heavy cream, vanilla, and lemon juice. Blend on medium speed until the mixture is completely smooth and creamy, about 1 minute. - Assemble and Bake:
Preheat your oven to 220°C (425°F). Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula. Bake the cheesecake for about 35 minutes, or until the top is golden and the edges are slightly set. The center will still jiggle a little when done, but it will firm up as it cools. - Cool and Chill:
Let the cheesecake cool at room temperature, then refrigerate it for at least 8 hours (or overnight) to allow the flavors to develop and the texture to become ultra creamy. - Optional Chocolate Drizzle:
If you want to add more indulgence, melt some milk chocolate in the microwave and stir in a little grape seed oil to achieve the perfect drizzling consistency. Drizzle over the chilled cheesecake before serving for a rich, decadent touch.
Enjoy this ultra-creamy Saint Sebastian Cheesecake with a perfectly smooth and rich texture that melts in your mouth!
