Basque Cheesecake
This Basque cheesecake is a rich, creamy dessert naturally sweetened with honey instead of refined sugar.
Ingredients
- 32 ounces cream cheese, softened
- ¾ cup honey
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 6 eggs
Instructions
- Preheat your oven to 400°F. Line a 9-inch springform pan with parchment paper, leaving some overhang on all sides for easy removal.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the honey, vanilla extract, and salt. Mix until well combined and smooth.
- Pour in the heavy cream and mix until fully incorporated. Sift in the cornstarch and mix just until combined.
- Add the eggs, one at a time, mixing on low speed or by hand after each addition. Mix just until incorporated—avoid overmixing to keep the texture light.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 minutes at 400°F, then increase the oven temperature to 425°F and bake for an additional 5-10 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
- Remove from the oven and let the cheesecake cool completely at room temperature. Once cooled, refrigerate for at least 4 hours (or overnight) before slicing and serving.
Nutrition
Notes
- Use room-temperature ingredients: Softened cream cheese and room-temperature eggs blend smoothly and help prevent lumps in the batter.
- Mix gently at the end: Once the eggs are added, mix just until incorporated. Over mixing can add too much air and affect the custardy center.
- Expect deep browning: Honey caramelizes more quickly than sugar, so the dark, almost burnt top is intentional and part of the Basque cheesecake style.
- Watch the center, not the edges: The cheesecake is done when the edges are set and the center still has a noticeable jiggle. It will continue to set as it cools.
- Let it cool completely: Cooling at room temperature before refrigerating helps the cheesecake finish setting and prevents a dense texture.
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