- What it’s: A crustless Spanish cheesecake with a deeply caramelized prime and an impossibly creamy, custardy inside brightened by tangy pomegranate molasses.
- Why you’ll adore it: That is a powerful and complex dessert that’s ridiculously easy to arrange and comes collectively in a single pan with no fussy strategies.
- The way to make it: Combine all of the substances in a meals processor, pour the batter right into a parchment-lined pan, and bake till the highest is deeply browned. Scatter the highest with pomegranate seeds + serve.
TL;DR (Fast-Reply Field)
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 anything. Assume flan, however richer.
However after consuming my weight in cheesecake, I craved one thing extra. One thing surprising. That’s after I turned to my secret weapon: pomegranate molasses. It provides a daring, tangy twist with a brilliant, citrusy edge that cuts by means of 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 one of the best half? It’s extremely straightforward to make and virtually unimaginable 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 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 methodology—no water bathtub, no crust, and no worrying about cracks.
What’s the Distinction Between New York and Basque Cheesecake?
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 prime and a custard-like heart—a stark distinction to the dense, structured New York model.
| Function | 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 | Clean, pale prime, no cracks |
| Taste | Caramelized, barely tangy, wealthy | Creamy, wealthy, vanilla-forward |
| Problem Degree | Straightforward—no water bathtub, forgiving | Reasonable—prebaking of crust, water bathtub |
Featured Overview
It was a beautiful dessert for our weekly neighborhood get collectively. It’s rustic and so wealthy, with the caramelized style all through. The feel was like velvet and the additional tang was pleasant. In a phrase, yummilicious!
bbqgoddess
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 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 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 Elements
- 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 one of the best 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, and so they 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.
Visible Step-by-Step Information: Burnt Basque Cheesecake
- 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 perimeters hold over.
- Dump the eggs, sugar, cream cheese, and flour into a big meals processor.
- Course of till fully clean. Scrape down the perimeters 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 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 Japanese 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 delicate 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 clean, 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 means of 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! 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 means.
The place to begin? Whereas the San Sebastian favourite is a pleasant dessert by itself, you may elevate it. (Gild the lily, anybody?) Contemporary berries, resembling 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 too drizzle some pomegranate molasses for an additional burst of taste and a ravishing presentation.
If you happen to’re feeling worldly, attempt pairing it with a glass of dessert wine, resembling Moscato d’Asti. Its brilliant acidity and delicate effervescence minimize by means of the richness of the cheesecake, whereas its fruity notes mix with the pomegranate.
Cheesecake Professional Ideas & Troubleshooting
- Use room-temperature substances for a clean batter.
- Let the cheesecake cool fully earlier than serving for one of the best texture.
- Don’t overbake the cheesecake, or it is going to turn into dry.
- Use solely 100% pure cream cheese. My most popular model for this cheesecake recipe is Philadephia Cream Cheese.
Storage
Fridge: 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.
Freezer: 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 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 Unbelievable Cheesecake Recipes
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If you happen to make this recipe, or any dish on LC, contemplate leaving a evaluation, a star score, and your greatest photograph within the feedback beneath. I really like listening to from you.–David
Featured Overview
Marvelous! NY-style cheesecake is now bumped to second place. Couldn’t eat all of it—will minimize this recipe in half subsequent time —gave half of it away & nibbled down the rest over greater than two weeks. (It held up tremendous within the fridge.)
mick
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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 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 perimeters 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 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 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 clean, 3 to 4 minutes, stopping a number 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 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 will likely be loopy jiggly within the heart. So long as it hits the right temperature, you are golden.
☞ TESTER TIP: If the highest of the cake is not as caramelized as you would like, you may run it below the broiler for 30 seconds at a time. However no matter you do, DO NOT step away. It could actually go from a ravishing 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 correctly.
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To serve, gingerly pull the parchment from the perimeters of the cheesecake. Dip a pointy knife in scorching 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 broad. In case your parchment is narrower, use two overlapping sheets. Simply be sure to have a 15-by-15-inch sq..
- Elements—Ensure that all of the substances are at room temperature for a clean batter. Sit them out 2 hours earlier than baking.
- Don’t skimp—Talking of substances, 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 one of the 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 robotically calculated, so ought to solely be used as an approximation.
Recipe © 2025 David Leite. Images © 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 listing. The cheesecake is unbelievably silky and wealthy, with that pleasant cheesecake taste that simply can’t be crushed.
“That is one of the best cheesecake I’ve ever had,” my spouse stated after one chew. 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 nicely. What’s extra, the burnt prime 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 somewhat 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 carried out? 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 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 completely 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 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 a beautiful addition. The style was a really slight pomegranate with a tinge of citrus. Merely scrumptious.
