Cheesecake lover? Us too. This time, a refined sugar-free cheesecake recipe, that will blow your mind! Having gained enormous popularity across the world over the last few years, the 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!
I know, I know… We are late to the party! The Burnt Basque Cheesecake craze has starter 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 cheesecake before.
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 had 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 Burnt 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.
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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!
How to Make Sugar-Free 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 Burnt Basque Cheesecake into portions and serve with a drizzle of honey on top!
For other refined sugar-free dessert ideas, have a look below:
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 runny honey
- 30 g flour
- 3 eggs large, room temperature
- 2 egg yolks room temperature
- 1 tsp vanilla bean paste
- 1/2 tsp 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
