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 not like the rest. Suppose 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.
In case you love cheesecake, that is your subsequent must-bake dessert. In case you don’t, this can convert you. No crust, no water tub—only a foolproof, golden masterpiece that melts in your mouth. And the very best half? It’s extremely straightforward to make and virtually inconceivable 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 attain a signature burnt high 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 Completely different?
In comparison with a basic 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 | Reasonable (325°F) with water tub |
| 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 |
| Problem Degree | Straightforward—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 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 substances and a meals processor. No fuss, all reward.
Notes on Components
- Pomegranate molasses—This thick, tangy syrup is produced from pomegranate juice and is usually 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 very best 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 minimize. Ensure that 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 below 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 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 luxuriate in!
What’s Pomegranate Molasses?
Pomegranate molasses is a thick, sweet-tart (emphasis on “tart”) syrup produced from 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 colour 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 must be so smooth 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 must be very jiggly when it comes out of the oven, however it is going to set because it cools. The feel must be easy, custard-like, and creamy, NOT runny or oozy.
Your Basque Burnt Cheesecake Questions Answered
Pomegranate molasses elevates the basic 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 an alternative 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 sleek, ultra-creamy texture you get with a meals processor.
In case your meals processor isn’t giant 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 manner.
The place to start out? Whereas the San Sebastian favourite is a pleasant dessert by itself, you may elevate it. (Gild the lily, anybody?) Recent berries, corresponding 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 can even drizzle some pomegranate molasses for an additional burst of taste and a gorgeous presentation.
In case you’re feeling worldly, strive pairing it with a glass of dessert wine, corresponding to Moscato d’Asti. Its brilliant acidity and mild effervescence minimize 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 very best texture.
- Don’t overbake the cheesecake, or it is going to turn out 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, lined tightly in plastic wrap. Let it come to room temp (about two hours) earlier than serving.
For longer storage, you may 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 stop 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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In case you make this recipe, or any dish on LC, think about leaving a overview, a star score, and your greatest picture within the feedback beneath. 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 unfastened ball, then run it below 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 perimeters. Set the pan on a baking sheet.
☞ TESTER TIP: The baking sheet helps stop the underside from burning as a result of further sugar within the pomegranate molasses.
In case you like, you may 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 big (14-cup) meals processor.
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Blitz the combination till completely easy, 3 to 4 minutes, stopping a couple of 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 absolutely 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 fantastically 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 want, you may run it below the broiler for 30 seconds at a time. However no matter you do, DO NOT step away. It could possibly go from a gorgeous 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 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 take advantage of Kirkland’s parchment as a result of it’s 15-inches extensive. In case your parchment is narrower, use two overlapping sheets. Simply ensure you have a 15-by-15-inch sq..
- Components—Ensure that 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.
- Sit back—Let the cheesecake cool utterly earlier than serving for the very best 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
Diet info is routinely calculated, so ought to solely be used as an approximation.
Recipe © 2025 David Leite. Photographs © 2025 David Leite. All rights reserved.
Recipe Testers’ Opinions
I’ve been making cheesecake for 30 years and this recipe simply zoomed to the highest of my record. The cheesecake is unbelievably silky and wealthy, with that pleasant cheesecake taste that simply can’t be crushed.
“That is the very best 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 stage. And it’s really easy to make. From the meals processor into the pan into your mouth. I
love the truth that you take a look at its doneness with a thermometer moderately than by eye. That’s all the time my problem with cheesecakes: Give it a shake and see if it’s nonetheless jiggly within the center…is it achieved? Do I give it one other minute or two?
No guessing right here. Is it at 150°F (65°C)? Achieved. 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 season, I had the unique San Sebastian cheesecake in Spain at La Viña. It was completely different from the cheesecake that we normally make within the States—a lot creamier. And though a slice will arise, 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.
