I fell in love with San Sebastián cheesecake after 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 sudden. That’s after I turned to my secret weapon: pomegranate molasses. It provides a daring, tangy twist, with a vibrant citrusy edge that cuts via the ultra-decadent inside.
If you happen to love cheesecake, that is your subsequent must-bake dessert. If you happen to don’t, this can convert you. No crust, no water bathtub—only a foolproof, golden masterpiece that melts in your mouth. And the very best half? It’s extremely straightforward 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 attain 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 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 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 bathtub |
| Texture | Custardy, ultra-creamy | Dense, agency |
| Look | Burnt, deeply golden prime, usually cracked | Easy, pale prime, no cracks |
| Taste | Caramelized, barely tangy, wealthy | Creamy, wealthy, vanilla-forward |
| Issue Stage | Simple—no water bathtub, forgiving | Reasonable—prebaking of crust, water bathtub |
Why This Recipe Works
This pomegranate Basque cheesecake recipe is all about high quality elements and a easy method that delivers large outcomes. The beneficiant quantity of cream cheese offers 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 elements and a meals processor. No fuss, all reward.
Notes on Substances
- Pomegranate molasses—This thick, tangy syrup is produced from pomegranate juice and is often utilized in Center Japanese delicacies. It provides a singular sweetness and acidity to the cheesecake. Search for it in Center Japanese grocery shops or on-line.
- Cream cheese—For the very best texture and taste, use full-fat, block-style cream cheese. I exploit solely Philadelphia Unique Cream Cheese. I examined low-fat and cream-cheese substitutes, they usually didn’t make the minimize. Make certain the cream cheese is at room temperature for simple mixing.
- Flour—All-purpose flour helps to stabilize the cheesecake.
Methods to Make This Recipe
- Crumple a 15-by-15-inch piece of parchment paper, run it underneath water, then shake off the surplus water.
- Press the parchment right into a 9-inch springform pan, letting the perimeters dangle over.
- Dump the eggs, sugar, cream cheese, and flour into a big meals processor.
- Course of till fully, completely clean. Scrape down the edges of the processor usually.
- 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 produced from pomegranate juice. It’s broadly utilized in Center Japanese 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 mushy 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 is going to set because it cools. The feel needs 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 via the indulgence, making a extra nuanced taste profile. As a substitute of overwhelming the cheesecake, it enhances the caramelized prime, bringing a refined fruity brightness that enhances the burnt sugar notes.
Completely not! Irrespective 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 elements, 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?) Contemporary berries, akin 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 good looking presentation.
If you happen to’re feeling worldly, attempt pairing it with a glass of dessert wine, akin to Moscato d’Asti. Its vibrant acidity and mild effervescence minimize via the richness of the cheesecake, whereas its fruity notes mix with the pomegranate.
Professional Ideas
- Use room-temperature elements for a clean batter.
- Let the cheesecake cool fully earlier than serving for the very best texture.
- Don’t overbake the cheesecake, or it is going to develop into 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 may 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
Write a Overview
If you happen to make this recipe, or any dish on LC, think about leaving a evaluation, a star score, and your greatest picture within the feedback beneath. I really like listening to from you.–David
Forestall your display from going darkish
-
Place a rack within the center place of the oven and crank the warmth to 425°F (218°C).
-
Crumple a 15-by-15-inch piece of parchment paper right into a unfastened ball, then run it underneath water to make it extra pliable. Shake off the surplus water.
-
Press the parchment right into a 9-inch springform pan, letting the perimeters stick up over the edges. Set the pan on a baking sheet.
☞ TESTER TIP: The baking sheet helps forestall the underside from burning because of the additional sugar within the pomegranate molasses.
If you happen to 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 giant (14-cup) meals processor.
-
Blitz the combination till completely clean, 3 to 4 minutes, stopping a couple of instances to scrape down the bowl.
-
Drizzle within the 1 cup heavy cream and ⅓ to ½ cup pomegranate molasses, and whir it till totally included, about 30 seconds.
-
Pour the batter into the parchment-lined springform pan.
-
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 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 need, you may run it underneath the broiler for 30 seconds at a time. However no matter you do, DO NOT step away. It will possibly go from a good looking mahogany to bitter black in seconds.
-
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 correctly.
-
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.
-
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 extensive. In case your parchment is narrower, use two overlapping sheets. Simply be sure you have a 15-by-15-inch sq..
- Substances—Make certain all of the elements are at room temperature for a clean batter. Sit them out 2 hours earlier than baking.
- Don’t skimp—Talking of elements, 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 very best texture.
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 mechanically calculated, so ought to solely be used as an approximation.
Recipe © 2025 David Leite. Pictures © 2025 David Leite. All rights reserved.
Recipe Testers’ Evaluations
This summer time, I had the unique San Sebastian cheesecake in Spain at La Viña. It was completely different from the cheesecake that we often 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 great 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 a beautiful addition. The style was a really slight pomegranate with a tinge of citrus. Merely scrumptious.
