Basque Cheesecake with Pomegranate Molasses – A Rich and Creamy Delight

A Unique Twist on Basque Cheesecake

Basque cheesecake is a dessert like no other—burnt, caramelized, and incredibly creamy. Originating from San Sebastián, Spain, this cheesecake is intentionally baked at high heat to create a deep golden crust while keeping the center irresistibly smooth.

For a special twist, this recipe incorporates pomegranate molasses, adding a tangy, citrusy depth that balances the rich, custardy interior. No crust, no water bath—just an easy, foolproof treat that’s impossible to mess up!

What Sets Basque Cheesecake Apart?

Unlike a classic New York-style cheesecake, Basque cheesecake is intentionally imperfect, baked at a higher temperature to achieve a caramelized crust and custardy interior.

Why This Recipe Works

This recipe delivers the perfect Basque cheesecake experience with a few special touches:

✅ Ultra-Creamy Texture: Thanks to high-fat cream cheese and a simple blending method.
✅ Signature Burnt Top: The high baking temperature caramelizes the sugar for a rich, deep flavor.
✅ Pomegranate Molasses Twist: The sweet-tart addition balances the cheesecake’s richness beautifully.
✅ Easy & Foolproof: No crust, no water bath—just mix, pour, and bake!

Ingredients You'll Need

To create this irresistible pomegranate Basque cheesecake, you only need a handful of high-quality ingredients:

Key Ingredients:

• Cream cheese – Use full-fat, block-style cream cheese (Philadelphia Original recommended).
• Eggs – Room temperature for a smooth batter.
• Granulated sugar – For sweetness and caramelization.
• All-purpose flour – Helps stabilize the cheesecake.
• Heavy cream – Adds richness and silky texture.
• Pomegranate molasses – A bold, tangy addition with deep fruity notes.

Tip: Find pomegranate molasses at Middle Eastern grocery stores or online!

Step-by-Step Guide to Making Basque Cheesecake

1. Prepare the Pan

✅ Line the Pan: Crumple a 15x15-inch sheet of parchment paper, wet it under running water, then shake off excess moisture.
✅ Press Into a 9-inch Springform Pan: Let the edges hang over for an authentic rustic look.

2. Blend the Ingredients

✅ In a Large Food Processor: Combine eggs, sugar, cream cheese, flour, and a pinch of salt.
✅ Blend Until Smooth: Scrape down the sides to ensure even mixing.

3. Add the Liquid Ingredients

✅ Pour in Heavy Cream and Pomegranate Molasses.
✅ Blend Again: Process until silky and fully combined.

4. Bake to Perfection

✅ Pour the Batter into the Prepared Pan.
✅ Bake at 425°F (218°C) for 40-50 Minutes: The cheesecake should have a deeply caramelized top and a jiggly center.
✅ Check the Temperature: The internal temp should be 150°F (65°C) when done.

5. Cool & Serve

✅ Let It Cool in the Pan for 2 Hours.
✅ Unmold & Slice: Use a hot knife for clean slices.
✅ Enjoy!

What is Pomegranate Molasses?

Pomegranate molasses is a thick, syrupy reduction of pomegranate juice, often used in Middle Eastern cuisine. It has a sweet-tart flavor that enhances both savory and sweet dishes—perfect for this cheesecake!

FAQs: Your Cheesecake Questions Answered

What Texture Should Basque Cheesecake Have?

Basque cheesecake should be custardy and creamy but not runny! The center will jiggle fresh out of the oven but sets as it cools.

Can I Use a Stand Mixer Instead of a Food Processor?

No. A food processor creates the smoothest, lump-free batter. If yours is too small, blend the ingredients in two batches.

What Can I Serve with Basque Cheesecake?

• Fresh berries – Raspberries or strawberries complement the tangy notes.
• Whipped cream – A touch of sweetness enhances the flavors.
• Extra pomegranate molasses – For added fruitiness.
• Dessert wine – Try Moscato d’Asti for a perfect pairing!

Pro Tips for the Best Basque Cheesecake

✔ Use Room-Temperature Ingredients: This ensures a smooth, even batter.
✔ Don’t Overbake: A jiggly center is key—overbaking makes it dry.
✔ Cool Completely: Let it rest for at least 2 hours before slicing.
✔ Use Quality Cream Cheese: Full-fat only!

How to Store Basque Cheesecake

Basque Cheesecake with Pomegranate Molasses

Ingredients

• 8 large eggs (room temperature)
• 2 cups granulated sugar
• 2 ¼ lbs (36 oz) full-fat cream cheese (Philadelphia Original, cut into chunks)
• 3 tbsp all-purpose flour
• 1 pinch salt
• 1 cup heavy cream (room temperature)
• ⅓ to ½ cup pomegranate molasses

Instructions

1️⃣ Preheat the oven to 220°C.
2️⃣ Prepare the pan: Line a 9-inch springform pan with wet, crumpled parchment paper.
3️⃣ Blend ingredients: In a food processor, mix eggs, sugar, cream cheese, flour, and salt until smooth.
4️⃣ Add liquids: Pour in cream and pomegranate molasses, blending until fully combined.
5️⃣ Bake: Pour batter into the pan and bake for 40-50 minutes until caramelized and set (internal temp 150°F).
6️⃣ Cool completely: Let rest in the pan for 2 hours before slicing and serving.

This burnt Basque cheesecake with pomegranate molasses is an elegant yet effortless dessert that impresses every time. With its deep caramelized top and silky, tangy interior, this is the cheesecake that will convert even the skeptics!

So, will you be trying this bold twist on the classic Basque cheesecake? Let us know! 🍰