Creamy and full of flavor -a cheesecake that is impossible to mess up! In the Basque region of Spain, cheesecakes come cracked and blistered. The love is in the imperfections.
Honey Basque Cheesecake
(Cream, eggs, flour + honey)
Makes 1 10” cake
What you need:
2 lbs. cream cheese, room temperature
¾ cup sugar
1/3 cup Savannah Bee Company Orange Blossom Honey or your favorite Savannah Bee Company Honey
6 large eggs
2 cups heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup all-purpose flour
What to do:
1. Wash Up!
2. Preheat oven to 400° F. Grease a 9-inch springform pan and line with overlapping parchment sheets. You will want a 2” overhang on all sides of the pan. Place your springform pan onto a baking sheet. Set aside.
3. Make cheesecake batter: In the bowl of a stand mixer, beat cream cheese and sugar with the paddle attachment on medium-low speed. Scrape down the sides as necessary. Beat until very smooth. Add honey and beat on medium-low until combined. At medium speed, add eggs one at a time. Beat each egg completely before adding the next egg. Scrape down the side of the bowl. Reduce speed back down to medium low. Add cream, salt, vanilla and beat until combined. With the mixer off, sift the flour evenly over the batter. Beat on low until the flour is incorporated. Scrape down the sides of the bowl and continue to beat until the batter is smooth and silky.
4. Bake cheesecake: Pour into prepared pan and bake the cheesecake 60-65 minutes. The cheesecake should be a deep golden brown, but still wiggly in the center. Allow the cheesecake to cool slightly, then unmold. Let the cheesecake to cool completely. Peel parchment away from the sides of the cheesecake.
To Serve: Char the top of the cheesecake with a torch (optional). Slice and serve at room temperature.
Pro Tip: Feel free to make this the day before. It will hold in the refrigerator. Allow the cheesecake to come to room temperature before serving.
Table Talk: 10 seconds to name as many cities in Spain as you can. GO!