I fell in love with San Sebastián cheesecake once I visited northern Spain 20 years in the past. Burnt, caramelized, and ridiculously creamy—Basque cheesecake is in contrast to anything. Assume flan, however richer.
However after consuming my weight in cheesecake, I craved one thing extra. One thing surprising. That’s once I turned to my secret weapon: pomegranate molasses. It provides a daring, tangy twist with a brilliant, citrusy edge that cuts by the ultra-decadent inside.
For those who love cheesecake, that is your subsequent must-bake dessert. For those who don’t, it will convert you. No crust, no water tub—only a foolproof, golden masterpiece that melts in your mouth. And the most effective half? It’s extremely simple to make and virtually not possible to mess up—so long as you don’t overbake it!
What’s Burnt Basque Cheesecake?
Basque cheesecake is a crustless, deeply caramelized cheesecake that originates from San Sebastián, Spain. In contrast to conventional cheesecakes, it’s baked at a excessive temperature to realize a signature burnt prime whereas sustaining a lusciously creamy inside.
First created at La Viña, a small restaurant within the Basque Nation, this dessert rapidly gained international fame for its wealthy, caramelized taste and foolproof baking technique—no water tub, no crust, and no worrying about cracks.
What Makes a Basque Cheesecake Totally different?
In comparison with a traditional New York-style cheesecake, Basque cheesecake is lighter, silkier, and deliberately “imperfect.” Created in San Sebastián, Spain, this caramelized cheesecake bakes at a excessive temperature for a burnt, golden prime and a custard-like heart—a stark distinction to the dense, structured New York model.
| Characteristic | Basque | New York |
|---|---|---|
| Origin | San Sebastián, Spain | New York, USA |
| Crust | No crust, freeform, rustic look | Graham cracker or cookie crust |
| Temp | Excessive (400–450°F) for caramelization | Reasonable (325°F) with water tub |
| Texture | Custardy, ultra-creamy | Dense, agency |
| Look | Burnt, deeply golden prime, typically cracked | Clean, pale prime, no cracks |
| Taste | Caramelized, barely tangy, wealthy | Creamy, wealthy, vanilla-forward |
| Issue Degree | Simple—no water tub, forgiving | Reasonable—prebaking of crust, water tub |
Why This Recipe Works
This pomegranate Basque cheesecake recipe is all about high quality substances and a easy method that delivers massive outcomes. The beneficiant quantity of cream cheese provides it an ultra-creamy, melt-in-your-mouth texture, whereas a blast of excessive warmth creates that signature caramelized crust. After which there’s my addition of pomegranate molasses—deeply tangy, barely candy, and gorgeously vibrant. It’s the right counterpoint to the wealthy, custardy inside. Better of all? It comes along with only a handful of substances and a meals processor. No fuss, all reward.
Notes on Substances
- Pomegranate molasses—This thick, tangy syrup is created from pomegranate juice and is often utilized in Center Jap delicacies. It provides a singular sweetness and acidity to the cheesecake. Search for it in Center Jap grocery shops or on-line.
- Cream cheese—For the most effective texture and taste, use full-fat, block-style cream cheese. I take advantage of solely Philadelphia Unique Cream Cheese. I examined low-fat and cream-cheese substitutes, they usually didn’t make the reduce. Be certain the cream cheese is at room temperature for straightforward mixing.
- Flour—All-purpose flour helps to stabilize the cheesecake.
Step-by-Step Directions
- Crumple a 15-by-15-inch piece of parchment paper, run it beneath water, then shake off the surplus water.
- Press the parchment right into a 9-inch springform pan, letting the perimeters hold over.
- Dump the eggs, sugar, cream cheese, and flour into a big meals processor.
- Course of till utterly easy. Scrape down the perimeters of the processor typically.
- Pour within the cream and pomegranate molasses; course of till easy.
- Pour the cheesecake combination into the ready pan, and bake at 425°F (218°C) till it reaches 150°F (65°C). 40 to 50 minutes.
- Let the cheesecake cool utterly within the pan, about 2 hours. Pop open the pan, pry the parchment from the cake, and revel in!
What’s Pomegranate Molasses?
Pomegranate molasses is a thick, sweet-tart (emphasis on “tart”) syrup created from pomegranate juice. It’s broadly utilized in Center Jap delicacies so as to add a candy and bitter taste to dishes. It has a deep reddish-brown coloration and a concentrated pomegranate taste.
What’s the Correct Texture of Basque Cheesecake?
Thanks for asking. I’ve seen many social media influencers pushing the narrative that the inside of the cake needs to be so tender and creamy that it’s runny. That’s not appropriate! San Sebastian-style cheesecake ought to have a deeply caramelized, nearly burnt crust and a creamy, wealthy inside. The middle needs to be very jiggly when it comes out of the oven, however it’s going to set because it cools. The feel needs to be easy, custard-like, and creamy, NOT runny or oozy.
Your Basque Burnt Cheesecake Questions Answered
Pomegranate molasses elevates the traditional Basque cheesecake by including a sweet-tart complexity that balances its wealthy, creamy inside. The deep, tangy notes reduce by the indulgence, making a extra nuanced taste profile. As an alternative of overwhelming the cheesecake, it enhances the caramelized prime, bringing a delicate fruity brightness that enhances the burnt sugar notes.
Completely not! Regardless of how lengthy you beat the cheesecake batter, you’ll by no means get the sleek, ultra-creamy texture you get with a meals processor.
In case your meals processor isn’t massive sufficient to carry all of the substances, course of the recipe in two batches, after which pour the 2 batters into the pan. Actually, it’s the one approach.
The place to start out? Whereas the San Sebastian favourite is a pleasant dessert by itself, you possibly can elevate it. (Gild the lily, anybody?) Recent berries, equivalent to raspberries or strawberries, complement the tangy taste of the cheesecake.
A dollop of whipped cream provides a wee little bit of richness and sweetness. You may as well drizzle some pomegranate molasses for an additional burst of taste and a lovely presentation.
For those who’re feeling worldly, attempt pairing it with a glass of dessert wine, equivalent to Moscato d’Asti. Its brilliant acidity and delicate effervescence reduce by the richness of the cheesecake, whereas its fruity notes mix with the pomegranate.
Professional Suggestions
- Use room-temperature substances for a easy batter.
- Let the cheesecake cool utterly earlier than serving for the most effective texture.
- Don’t overbake the cheesecake, or it’s going to grow to be dry.
- Use solely 100% pure cream cheese. My most well-liked model for this cheesecake recipe is Philadephia Cream Cheese.
Storage
Retailer leftover cheesecake within the fridge for as much as 5 days, coated tightly in plastic wrap. Let it come to room temp (about two hours) earlier than serving.
For longer storage, you possibly can freeze the cheesecake for as much as three months. To take care of its high quality when frozen, wrap the cake tightly in plastic after which foil to stop freezer burn. Whenever you’re able to get pleasure from it, let it come to room temperature for about two hours earlier than serving.
Extra Unimaginable Cheesecake Recipes
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For those who make this recipe, or any dish on LC, take into account leaving a overview, a star ranking, and your greatest photograph within the feedback under. I like listening to from you.–David
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Place a rack within the center place of the oven and crank the warmth to 425°F (218°C).
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Crumple a 15-by-15-inch piece of parchment paper right into a free ball, then run it beneath water to make it extra pliable. Shake off the surplus water.
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Press the parchment right into a 9-inch springform pan, letting the perimeters stick up over the perimeters. Set the pan on a baking sheet.
☞ TESTER TIP: The baking sheet helps forestall the underside from burning because of the further sugar within the pomegranate molasses.
For those who like, you possibly can trim the parchment an inch or two above the rim of the pan. -
Dump the 8 massive eggs, 2 cups granulated sugar, 2 ¼ kilos (36 ozs) Philadelphia model cream cheese chunks, 3 tablespoons all-purpose flour, and a good pinch salt within the bowl of a big (14-cup) meals processor.
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Blitz the combination till completely easy, 3 to 4 minutes, stopping just a few occasions to scrape down the bowl.
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Drizzle within the 1 cup heavy cream and ⅓ to ½ cup pomegranate molasses, and whir it till totally included, about 30 seconds.
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Pour the batter into the parchment-lined springform pan.
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Slide the baking sheet with the pan into the oven and bake till the highest is superbly browned and the inner temperature registers 150°F (65°C) on an instant-read thermometer, 40 to 50 minutes.The cheesecake will probably be loopy jiggly within the heart. So long as it hits the proper temperature, you are golden.
☞ TESTER TIP: If the highest of the cake is not as caramelized as you would like, you possibly can run it beneath the broiler for 30 seconds at a time. However no matter you do, DO NOT step away. It might probably go from a lovely mahogany to bitter black in seconds.
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Take away the cake from the oven and let it cool utterly on a wire rack, about 2 hours. It’s going to collapse barely because it cools—that is appropriately.
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To serve, gingerly pull the parchment from the perimeters of the cheesecake. Dip a pointy knife in sizzling water, dry it, and reduce the cake into slices. Dunk and dry the dry earlier than every slice.
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To retailer, cowl the cheesecake with plastic wrap and slip it into the fridge for as much as 5 days. Yank it from the fridge 2 hours earlier than serving.
- Parchment hack—I take advantage of Kirkland’s parchment as a result of it’s 15-inches vast. In case your parchment is narrower, use two overlapping sheets. Simply ensure you have a 15-by-15-inch sq..
- Substances—Be certain all of the substances are at room temperature for a easy batter. Sit them out 2 hours earlier than baking.
- Don’t skimp—Talking of substances, use solely 100% actual, full-fat cream cheese. I take advantage of solely Philadephia Cream Cheese for this recipe.
- Relax—Let the cheesecake cool utterly earlier than serving for the most effective texture.
- Gluten-Free—Omit the three tablespoons of flour from the batter to make the cake gluten-free.
Serving: 1 sliceEnergy: 568 kcalCarbohydrates: 45 gProtein: 10 gFats: 40 gSaturated Fats: 23 gMonounsaturated Fats: 11 gTrans Fats: 0.01 gLdl cholesterol: 232 mgSodium: 320 mgFiber: 0.1 gSugar: 41 g
Vitamin info is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2025 David Leite. Images © 2025 David Leite. All rights reserved.
Recipe Testers’ Evaluations
I’ve been making cheesecake for 30 years and this recipe simply zoomed to the highest of my checklist. The cheesecake is unbelievably silky and wealthy, with that pleasant cheesecake taste that simply can’t be overwhelmed.
“That is the most effective cheesecake I’ve ever had,” my spouse stated after one chew. I agree.
The pomegranate molasses provides the right offset to the sweetness of the cheesecake. I used 1/3 cup, however 1/2 would work simply as effectively. What’s extra, the burnt prime provides only a trace of smokiness that takes it to a different stage. And it’s really easy to make. From the meals processor into the pan into your mouth. I
love the truth that you check its doneness with a thermometer fairly than by eye. That’s at all times my problem with cheesecakes: Give it a shake and see if it’s nonetheless jiggly within the center…is it completed? Do I give it one other minute or two?
No guessing right here. Is it at 150°F (65°C)? Accomplished. And because the recipe says, it’s loopy jiggly, so your instincts could let you know to maintain it in longer. Don’t do it!
(P.S. I made the rookie mistake of forgetting so as to add the flour. Fortunately, it didn’t make a distinction.)
This summer season, I had the unique San Sebastian cheesecake in Spain at La Viña. It was totally different from the cheesecake that we normally make within the States—a lot creamier. And though a slice will rise up, it’s wobbly.
Till now, I haven’t been capable of duplicate the feel. However I used to be delighted to see this burnt Basque cheesecake with pomegranate has that very same great texture. It’s so easy and creamy it merely melts in your mouth. And so fast and simple to make.
I used 1/3 cup of the pomegranate molasses—what a beautiful addition. The style was a really slight pomegranate with a tinge of citrus. Merely scrumptious.
