Description
This burnt honey Basque cheesecake is a rich and creamy dessert with a caramelised top and a soft, custard-like centre. A burnt honey glaze adds depth and complexity, balancing the sweetness and elevating this rustic yet refined cheesecake.
Ingredients
- 430 g cream cheese, softened
- 100 g white granulated sugar
- 3 large eggs
- 15 g plain all-purpose flour
- 270 ml thickened whipping cream
- 15 ml fresh lemon juice
- Seeds from 1 vanilla bean (or 1 tsp vanilla extract)
- 150 g honey
- 50 ml water
Instructions
- Preheat oven to 200°C (400°F). Line an 18 cm (7-inch) springform tin with baking paper, letting it overhang the sides.
- In a stand mixer with paddle attachment, beat cream cheese and sugar on medium speed for 5 minutes until smooth.
- Add eggs one at a time, mixing well after each addition.
- Add flour and mix for 3 minutes until fully incorporated.
- Gradually add cream, lemon juice, and vanilla seeds. Mix until smooth, scraping down the sides as needed.
- Pour batter into prepared tin and bake for 25–27 minutes, until the top is dark and centre is still wobbly.
- Let cool at room temperature, then chill in fridge for 3–4 hours.
- For the glaze, heat honey in a small saucepan over medium heat until edges darken and caramelise. Stir occasionally.
- When honey reaches a deep amber colour, carefully whisk in water a little at a time. Simmer briefly, then cool to 35–40°C (95–104°F).
- Brush cooled glaze over chilled cheesecake. Remove cheesecake from tin and serve cold.
Notes
- Use a good-quality honey—darker varieties will give a deeper flavour.
- Infuse cream with citrus zest before mixing for added brightness.
- A touch of cinnamon or cardamom in the glaze adds warmth.
- This cheesecake is best served cold and can be made a day in advance.
- Use baking paper to support the sides and prevent sticking as the batter is very loose.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
