Basque cheesecake is a famously simple, creamy, crustless baked cheesecake with a deep brown, almost blackened top. A high oven temperature creates that burnished skin and rich caramel flavour while keeping the centre soft and custardy. Achieving the perfect texture depends on combining the ingredients in the right order – a smooth emulsion is the difference between a silky interior and one that ends up grainy or dry.
My honey version is just as straightforward as the classic and lets the honey shine through. Use a strong, characterful honey if you have one. This is a make-ahead dessert: the cheesecake needs time to cool and then set overnight in the fridge. Serve with fresh strawberries – letting them sit for a few minutes in a small drizzle of honey really lifts the sweet-sharp contrast.
Ingredients 600g Full‑fat cream cheese, room temperature 170g Honey 225g Double cream 4 Lar…
