Preheat oven to 400°F (200°C).

Line an 8-inch round cake pan with parchment paper, ensuring extra overhang to lift the cheesecake out after baking.

Blend the Base Ingredients

In a large mixing bowl, beat together cream cheese, sugar, cornstarch, and salt for 2-4 minutes on low speed until smooth.

Do not overmix to avoid excess air bubbles.

Incorporate the Wet Ingredients

Gradually mix in half of the heavy cream, then add the rest.

Stir in Greek yogurt, vanilla extract, and lemon juice until well combined.

Add the Eggs

Add eggs one at a time, mixing at low speed after each addition.

The batter should be silky and smooth.

Strain for Extra Creaminess (Optional but Recommended)

Pour the batter through a fine sieve to remove lumps for an ultra-smooth texture.

Pour the batter into the prepared pan.

Bake at 400°F (200°C) for 40-50 minutes.

The cheesecake should have a deep golden-brown top while the center remains slightly wobbly.

If the top isn’t browned enough, broil for 1-2 minutes while monitoring closely.

Let the cheesecake cool at room temperature for 1 hour.

Transfer to the refrigerator for at least 4-6 hours (overnight is best).

Classic Style: Enjoy plain with its rich, caramelized top.

Chocolate Drizzle: Pour melted chocolate over the cheesecake for a decadent twist.

Fresh Fruit: Top with berries or a citrus zest garnish for freshness.

Caramel or Honey: Drizzle lightly for extra richness.

Use parchment paper – Ensures easy removal after baking.

Stick to high heat – The burnt top is a signature feature.

Do not overbeat – Too much air causes cracks.

Jiggly center is key – If it’s fully set, it may be overbaked.

San Sebastian Cheesecake is rich, creamy, and incredibly easy to make. Unlike traditional cheesecakes, this one requires no crust and no water bath—just mix, bake, and chill! Its burnt caramelized top enhances the flavor, making every bite irresistible.