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 sudden. That’s once I turned to my secret weapon: pomegranate molasses. It provides a daring, tangy twist with a vibrant, citrusy edge that cuts by the ultra-decadent inside.
If you happen to love cheesecake, that is your subsequent must-bake dessert. If you happen to don’t, this may convert you. No crust, no water bathtub—only a foolproof, golden masterpiece that melts in your mouth. And the perfect 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. Not like conventional cheesecakes, it’s baked at a excessive temperature to realize a signature burnt high whereas sustaining a lusciously creamy inside.
First created at La Viña, a small restaurant within the Basque Nation, this dessert shortly gained world fame for its wealthy, caramelized taste and foolproof baking methodology—no water bathtub, 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 high and a custard-like middle—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 | Average (325°F) with water bathtub |
| Texture | Custardy, ultra-creamy | Dense, agency |
| Look | Burnt, deeply golden high, typically cracked | Easy, pale high, no cracks |
| Taste | Caramelized, barely tangy, wealthy | Creamy, wealthy, vanilla-forward |
| Issue Degree | Simple—no water bathtub, forgiving | Average—prebaking of crust, water bathtub |
Why This Recipe Works
This pomegranate Basque cheesecake recipe is all about high quality components and a easy method that delivers huge 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 proper counterpoint to the wealthy, custardy inside. Better of all? It comes along with only a handful of components and a meals processor. No fuss, all reward.
Notes on Components
- Pomegranate molasses—This thick, tangy syrup is made out of pomegranate juice and is usually utilized in Center Jap delicacies. It provides a novel sweetness and acidity to the cheesecake. Search for it in Center Jap grocery shops or on-line.
- Cream cheese—For the perfect texture and taste, use full-fat, block-style cream cheese. I exploit solely Philadelphia Authentic Cream Cheese. I examined low-fat and cream-cheese substitutes, they usually didn’t make the minimize. Be sure the cream cheese is at room temperature for simple 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 sides dangle over.
- Dump the eggs, sugar, cream cheese, and flour into a big meals processor.
- Course of till fully clean. Scrape down the edges of the processor typically.
- Pour within the cream and pomegranate molasses; course of till clean.
- 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 fully 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 made out of pomegranate juice. It’s extensively 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 ought to be so smooth and creamy that it’s runny. That’s not appropriate! San Sebastian-style cheesecake ought to have a deeply caramelized, virtually burnt crust and a creamy, wealthy inside. The middle ought to be very jiggly when it comes out of the oven, however it can set because it cools. The feel ought to be clean, 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 minimize by the indulgence, making a extra nuanced taste profile. As a substitute of overwhelming the cheesecake, it enhances the caramelized high, 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 graceful, ultra-creamy texture you get with a meals processor.
In case your meals processor isn’t giant sufficient to carry all of the components, course of the recipe in two batches, after which pour the 2 batters into the pan. Actually, it’s the one method.
The place to start out? Whereas the San Sebastian favourite is a pleasant dessert by itself, you’ll be able to elevate it. (Gild the lily, anybody?) Contemporary berries, reminiscent of 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 can even drizzle some pomegranate molasses for an additional burst of taste and a lovely presentation.
If you happen to’re feeling worldly, attempt pairing it with a glass of dessert wine, reminiscent of Moscato d’Asti. Its vibrant acidity and mild effervescence minimize by the richness of the cheesecake, whereas its fruity notes mix with the pomegranate.
Professional Ideas
- Use room-temperature components for a clean batter.
- Let the cheesecake cool fully earlier than serving for the perfect texture.
- Don’t overbake the cheesecake, or it can grow to be dry.
- Use solely 100% pure cream cheese. My most popular 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’ll be able to freeze the cheesecake for as much as three months. To keep up its high quality when frozen, wrap the cake tightly in plastic after which foil to forestall freezer burn. While 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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If you happen to make this recipe, or any dish on LC, contemplate leaving a evaluate, a star ranking, and your greatest picture within the feedback under. I really 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 unfastened 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 sides stick up over the edges. Set the pan on a baking sheet.
☞ TESTER TIP: The baking sheet helps forestall the underside from burning as a result of further sugar within the pomegranate molasses.
If you happen to like, you’ll be able to trim the parchment an inch or two above the rim of the pan. -
Dump the 8 giant 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 giant (14-cup) meals processor.
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Blitz the combination till completely clean, 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 integrated, 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 interior temperature registers 150°F (65°C) on an instant-read thermometer, 40 to 50 minutes.The cheesecake shall be loopy jiggly within the middle. 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’ll be able to run it beneath the broiler for 30 seconds at a time. However no matter you do, DO NOT step away. It will possibly 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 fully on a wire rack, about 2 hours. It will collapse barely because it cools—that is accurately.
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To serve, gingerly pull the parchment from the edges of the cheesecake. Dip a pointy knife in sizzling water, dry it, and minimize 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 exploit Kirkland’s parchment as a result of it’s 15-inches huge. In case your parchment is narrower, use two overlapping sheets. Simply be sure to have a 15-by-15-inch sq..
- Components—Be sure all of the components are at room temperature for a clean batter. Sit them out 2 hours earlier than baking.
- Don’t skimp—Talking of components, use solely 100% actual, full-fat cream cheese. I exploit solely Philadephia Cream Cheese for this recipe.
- Sit back—Let the cheesecake cool fully earlier than serving for the perfect 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 robotically calculated, so ought to solely be used as an approximation.
Recipe © 2025 David Leite. Pictures © 2025 David Leite. All rights reserved.
Recipe Testers’ Critiques
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 crushed.
“That is the perfect cheesecake I’ve ever had,” my spouse mentioned after one chunk. I agree.
The pomegranate molasses provides the proper 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 high provides only a trace of smokiness that takes it to a different degree. 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 quite 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 performed? Do I give it one other minute or two?
No guessing right here. Is it at 150°F (65°C)? Carried out. And because the recipe says, it’s loopy jiggly, so your instincts might 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 time, 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 get up, it’s wobbly.
Till now, I haven’t been in a position to duplicate the feel. However I used to be delighted to see this burnt Basque cheesecake with pomegranate has that very same fantastic texture. It’s so clean and creamy it merely melts in your mouth. And so fast and straightforward to make.
I used 1/3 cup of the pomegranate molasses—what an exquisite addition. The style was a really slight pomegranate with a tinge of citrus. Merely scrumptious.
