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!
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
Calories: 338kcalCarbohydrates: 19gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 160mgSodium: 284mgPotassium: 116mgFiber: 1gSugar: 16gVitamin A: 1117IUVitamin C: 1mgCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!