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    Home » DESSERTS & BAKING » CHEESECAKE

    Refined Sugar-Free Burnt Basque Cheesecake

    Published: January 16, 2022 · Updated: July 20, 2022 by Ieva · This post may contain affiliate links · 12 Comments

    Jump to Recipe

    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!

    Take Me To:
    • The Famous Spanish Cheesecake
    • Refined Sugar-Free Basque Cheesecake
    • Ingredients and Substitutes
    • Method: How to Make Honey Burnt Basque Cheesecake?
    • Recipe FAQs
    • How To Store Honey Basque Cheesecake?
    • Other Refined Sugar-Free Dessert Recipes
    • Recipe Card

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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.

    Sugar-Free Burnt Basque Cheesecake being drizzled with runny honey on top.

    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.

    Honey being poured into the cream cheese in the metal bowl.

    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.

    Baked Spanish Cheesecake.
    Sunked Spanish Cheesecake after cooling.

    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

    Why Is My Refined Sugar-Free Cheesecake Not Burnt?

    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!

    What Is The Difference Between Basque Cheesecake and Normal Cheesecake?

    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).

    A slice of honey burnt cheesecake being lifted on a cake slice away from the rest of the cheesecake.

    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

    Sugar-Free Burnt Basque Cheesecake unwrapped from its baking parchment and a slice being taken out.

    Refined Sugar-Free Burnt Basque Cheesecake

    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, 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 cheesecake that we've ever made!
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Cuisine Spanish, Sugar-Free
    Servings 12 portions
    Calories 338 kcal

    Equipment

    • 22cm springform cake tin
    • Handheld Electric Mixer

    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

    Calories: 338kcalCarbohydrates: 19gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 160mgSodium: 284mgPotassium: 116mgFiber: 1gSugar: 16gVitamin A: 1117IUVitamin C: 1mgCalcium: 76mgIron: 1mg
    Keyword Basque Cheesecake with Honey, Burnt Basque Cheesecake Recipe UK, Burnt Basque Cheesecake with Honey, Burnt Cheesecake with Honey, Honey Basque Cheesecake, Honey Burnt Cheesecake, Refined Sugar-Free Burnt Basque Cheesecake, Sugar-Free Cheesecake
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

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      Creamy San Sebastian Cheesecake
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    Reader Interactions

    Comments

    1. Kate

      March 02, 2022 at 2:43 pm

      5 stars
      I can’t believe this is refined sugar free – indulgent and delicious, yum!

      Reply
      • Ieva

        March 02, 2022 at 2:49 pm

        Thanks, Kate! I couldn’t believe it myself when I first started experimenting with this recipe 🙂

        Reply
    2. Heather Johnson

      March 02, 2022 at 4:09 pm

      5 stars
      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!

      Reply
      • Ieva

        March 02, 2022 at 6:45 pm

        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 🙂

        Reply
    3. Dana Sandonato

      March 04, 2022 at 2:55 pm

      5 stars
      Seriously, who needs refined sugar? This cheesecake wins! So freakin’ tasty.

      Reply
      • Ieva

        March 05, 2022 at 8:35 am

        Thanks, Dana!

        Reply
    4. Carrie Robinson

      March 08, 2022 at 3:43 pm

      5 stars
      So impressive that you were able to recreate this classic dessert without refined sugar! Its absolutely perfect. 🙂

      Reply
      • Ieva

        March 09, 2022 at 7:16 am

        Thanks, Carrie! You wouldn’t know it’s made without refined sugar, right? 🙂

        Reply
    5. Beth

      March 15, 2022 at 4:08 am

      5 stars
      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!

      Reply
      • Ieva

        March 15, 2022 at 5:58 am

        Thanks, Beth! Hope you like it! 🙂

        Reply
    6. Jordan

      July 10, 2022 at 5:03 pm

      5 stars
      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.

      Reply
      • Ieva

        July 11, 2022 at 7:59 am

        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! 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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