Cheesecake lover? Us too. This time, a refined sugar-free Basque cheesecake recipe, that will blow your mind! Having gained enormous popularity across the world over the last few years, Burnt Basque Cheesecake has a lot to offer! It is light and airy, without compromising on the creamy and silky smooth interior. In spite of its heavily-torched exterior, it tastes mildly caramelized, just like crème brûlée. We substituted sugar for honey in this recipe and oh boy, is this the best refined sugar-free cheesecake that we’ve ever made!
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The Famous Spanish Cheesecake
I know, I know… We are late to the party! The Burnt Basque Cheesecake (Also known as San Sebastian Cheesecake) craze has started over two years ago, and only now we decided to share our recipe for it! The reason for it is that we never made one until a few weeks ago. Why, you ask. I don’t know! I must have gone crazy. Cheesecake is my all-time favourite dessert and there is no excuse for me not making this famous Spanish cheesecake before.
Refined Sugar-Free Basque Cheesecake
On the other hand, I am glad that I’ve waited until now. This January, we have challenged ourselves and our subscribers to have a refined sugar-free January. One thing was for sure, I was not going to survive the whole month without a dessert. Forget a month, I don’t think I could go two days without one (I know, I have a problem…). So we started experimenting with sugar-free baking back in December, to make sure we have some trusted recipes to get us through.
After making this refined sugar-free Basque Cheesecake, I can declare that it is one of the most delicious cheesecakes (if I do say so myself). With the deliciously caramelised (or am I ok to say ‘burnt’ in this case – it’s in the name, after all) top, subtle hints of honey and vanilla, and the creamiest, silky smooth texture, I was instantly sold.
Ingredients and Substitutes
- cream cheese: full fat and make sure it is at room temperature before you start.
- double cream: also known as heavy cream. Again, at room temperature.
- honey: choose clear runny honey.
- flour: plain white flour.
- eggs: large in the UK, and extra large in the US. Get them to room temperature before adding them to the mixture.
- egg yolks: room temperature
- vanilla bean paste: or seeds from 1 vanilla pod.
- salt.
We made this cheesecake with slightly less honey because we wanted to serve it with a little drizzle of honey on top, so if you’re not planning on doing so, you may want to increase the honey amount by 20-30g. However, I recommend having it our way! It’s honestly, really very good!
Method: How to Make Honey Burnt Basque Cheesecake?
Preheat the oven to 220°C Fan. Grease a 22cm springform cake tin with butter, then place a large sheet of baking parchment (we recommend Bacofoil Baking Parchment – it is strong and lasts forever!) in it and press down so it sticks to the bottom and the sides, leaving the excess sticking up from the sides of the tin.
In a large mixing bowl, add room temperature cream cheese, double cream, vanilla bean paste, salt and honey. Using a hand-held electric mixer, whisk for 2-3 minutes until the mixture is smooth and well incorporated. Sift the flour in and mix again until fully combined.
Adding one egg at a time, gently mix them into the filling, trying not to beat too much air into the mixture at this stage. Finally, add the egg yolks and mix again until just combined.
Pour the mixture into the prepared tin and place it in the centre of the oven for 25 minutes.
Without opening the oven door, reduce the temperature to 180°C and carry on cooking for another 20 minutes.
Your cheesecake will have puffed up like a souffle, will be very jiggly in the middle (it will look undercooked) and have a dark brown colour. Take it out and leave it at room temperature for at least 3 hours to cool down (it will sink whilst cooling). Then place in the fridge for another 30 minutes before serving.
When you’re ready to serve, unclip the springform tin and gently unpeel the baking parchment from the sides (it will stick and will look messy but that’s the unpretentious beauty of the Burnt Basque Cheesecake).
Slice this beautiful refined sugar-free Basque Cheesecake into portions and serve with a drizzle of honey on top!
Recipe FAQs
Sugar is what caramelises the top of the Spanish cheesecake, giving it a burnt appearance, and whilst this recipe is made with no refined sugar, there is plenty of honey in it, so your top should have a deep brown colour. First, check that your oven is thoroughly preheated and is kept at 220°C Fan for the first 25 minutes. Secondly, avoid opening the door throughout the cooking process. After 25 minutes, reduce the temperature to 180°C Fan, without opening the oven door!
Typically, baked cheesecake is cooked ‘low and slow’ in a water bath. It ensures minimal browning and an even surface of the cheesecake. Burnt Basque is intentionally cooked at high temperatures to create a signature brown top. It also puffs up whilst cooking, then sinks down when cooling, giving it a ‘sunk-in-the-middle’ look! What is more, Burnt Basque Cheesecake is made without the crust (no buttery biscuit base).
How To Store Honey Basque Cheesecake?
This Spanish cheesecake will keep well covered in the fridge for up to 3 days (provided you used fresh ingredients). However, if you made more than you can eat, slice your refined sugar-free cheesecake into portions and arrange them on a chopping board. Place the board in the freezer for 1 hour, or until the cheesecake is just firm. Wrap each portion individually in cling film and place them in an airtight container or ziplock bag. Frozen Honey Basque Cheesecake will keep for 2-3 months.
Other Refined Sugar-Free Dessert Recipes
We hope you enjoyed our Honey Burnt Cheesecake! If so, please leave a comment below! For other refined sugar-free dessert ideas, have a look at some of our best recipes below:
- Refined Sugar-Free Chocolate Tart (Gluten-Free)
- Honey Oat Cookies with Cranberries and Pistachios
- Sourdough Garibaldi Biscuits
Recipe Card
Refined Sugar-Free Burnt Basque Cheesecake
Equipment
- 22cm springform cake tin
Ingredients
- 600 g cream cheese full fat, room temperature
- 280 ml double cream room temperature
- 200 g clear honey
- 30 g flour
- 3 eggs large, room temperature
- 2 egg yolks room temperature
- 1 teaspoon vanilla bean paste
- ½ teaspoon salt
Instructions
- Preheat the oven to 220°C Fan. Grease a 22cm springform cake tin with butter, then place a large sheet of baking parchment in it and press down so it sticks to the bottom and the sides, leaving the excess sticking up from the sides of the tin.
- In a large mixing bowl, add room temperature cream cheese, double cream, vanilla bean paste, salt and honey. Using a hand-held electric mixer, whisk for 2-3 minutes until the mixture is smooth and well incorporated. Sift the flour in and mix again until fully combined.
- Adding one egg at a time, gently mix them into the filling, trying not to beat too much air into the mixture at this stage. Finally, add the egg yolks and mix again until just combined.
- Pour the mixture into the prepared tin and place it in the centre of the oven for 25 minutes.
- Without opening the oven door, reduce the temperature to 180°C and carry on cooking for another 20 minutes.
- Your cheesecake will have puffed up like a souffle, will be very jiggly in the middle (it will look undercooked) and have a dark brown colour. Take it out and leave it at room temperature for at least 3 hours to cool down. Then place in the fridge for another 30 minutes before serving.
- When you're ready to serve, unclip the springform tin and gently unpeel the baking parchment from the sides (it will stick and will look messy but that's the unpretentious beauty of the Burnt Basque Cheesecake).
- Slice into portions and serve with a drizzle of honey on top!
Nutrition
Kate
I can’t believe this is refined sugar free – indulgent and delicious, yum!
Ieva
Thanks, Kate! I couldn’t believe it myself when I first started experimenting with this recipe 🙂
Heather Johnson
i’m a little unfamiliar with a couple items – is runny honey – just honey – and is double cream – heavy cream? i can’t wait to make this – it looks divine!
Ieva
Hi, Heather! Interesting question. I had to do some research regarding differences in cream in the UK and the US (is that where you are?). According to Food.com, “Heavy cream is not the same as the British double cream. Double cream has 48% butterfat, 8% higher than the highest-fat cream available in the United States.”
Runny honey is clear honey that is of thick syrupy consistency (not the set/solid/crystalized honey). I hope this helps 🙂
Dana Sandonato
Seriously, who needs refined sugar? This cheesecake wins! So freakin’ tasty.
Ieva
Thanks, Dana!
Carrie Robinson
So impressive that you were able to recreate this classic dessert without refined sugar! Its absolutely perfect. 🙂
Ieva
Thanks, Carrie! You wouldn’t know it’s made without refined sugar, right? 🙂
Beth
Holy moly! I would never know that this didn’t have refined sugar in it. It just looks like a classic burnt basque. I can’t wait to try it!
Ieva
Thanks, Beth! Hope you like it! 🙂
Jordan
Great recipe! I made a low sugar version by substituting 100g of the honey with 1/4 cup sucralose. I also used American dark honey, it gave the cheesecake such a wonderful flavor! Like honey and brown butter.
Ieva
Wow! 😍 The idea of honey and brown butter flavours in a cheesecake is so exciting! Sounds like a wonderful substitution! Need to find some American dark honey here in the UK! 🙂