Let’s Make Honey Lemon Burnt Basque Cheesecake:
This Burnt Basque cheesecake recipe is the optimal dessert to make! This dessert is known as the anti-christ of cheesecake. There’s no huss and fuss about using a dangerous water bath that could potentially leak into your cheesecake. Let’s be even more honest, Cheesecakes just sorta suck. Because you have to pay so much attention to details and pray that God has blessed you with a smooth cheesecake, it’s just too much anxiety. It doesn’t even help when you might even screw up with removing the delicate cheesecake out of the spring form tin. But, this recipe is completely different. There’s no issue with removal, you just take out the cake with the parchment paper. Even more, cracks on these cheesecakes are acceptable, almost preferred, as the cracks will smooth out during the baking processes and disappear. Honestly, I think cheesecakes with cracks are more trustworthy than smooth cheesecakes. Think about it this way, would you trust a twink without an ass crack? DEFINITELY NOT.
To take this Burnt Basque Cheesecake Recipe to the next level, I have added an Asian twist reminiscing of the Korean honey Citron Tea. The result is a cheesecake that is both rich and refreshing, with just the right balance of sweet and sour. Use more or less zest depending on personal taste.
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Honey Lemon Burnt Basque Cheesecake
Equipment
- 1 8 inch Diameter Pan or two 5 inch Diameter Pan Line pans with a sheet of parchment paper that has about 4 inches of parchment fluting.
Ingredients
Wet Mixture:
- 3 Eggs (Room Temp)
- ½ C Honey
- ¾ C Heavy Cream (Room Temp)
- 1 Pinch Salt
- Splash of Vanilla Extract
Cream Cheese Mixture:
- Juice 1 Lemon
- Zest 1 Lemon (Use more or less)
- 3 Tbsp All Purpose Flour (Shifted)
- 1 Lb Cream Cheese (Two Blocks, Room Temp)
Instructions
- Preheat the oven to 400ºC. In a mixing container, mix together the wet mixture ingredients
- In a bowl, whip together the cream cheese mixture ingredients.
- Combine the wet mixture with the cream cheese mixture, sift in Flour, and mix it in.
- Pour the batter into a parchment lined 5 inch or 8 inch diameter pan with about 4 inches of parchment overhang, and drop the pan 3 inches onto the counter with force (about 10 times) to release and pop the air bubbles in the batter.
- Bake for 55-60 minutes or until the middle is puffy up and the cheesecake is slightly jiggly. Let it cool at room temp for at least an hour and refrigerator for at least four hours. If there is a crack, the cooling process will smooth it out and make it disappear
Notes
In-Depth Recipe:
Honey Lemon Burnt Basque Cheesecake:
1. Preheat the oven to 400ºC. In a mixing container, mix together Eggs, Honey, Heavy Cream, Salt, and Vanilla Extract until homogenous. Use room temp ingredients as that will prevent clumping of the cheesecake batter and make it grainy. Lemon Juice and Lemon Zest is added in the next step, despite being considered as wet ingredients, because they might cause the cream to curdle. Warm up the eggs by putting them in a warm water bath for 3 minutes.
2.In a bowl, whip together Lemon Zest, Lemon Juice and Cream Cheese until light and airy. Use room temp ingredients as that will prevent clumping of the cheesecake batter and make it grainy. Microwave the Cream Cheese to quickly warm it up.
3. Combine the wet mixture with the cream cheese mixture, sift in Flour, and mix it in. Mix the Wet Mixture with the Cream Cheese mixture first before adding the flour to prevent and reduce the development of gluten. It needs enough gluten to hold together, but not too much to become too hard.
4. Pour the batter into a parchment lined 5 inch diameter pan with two inches of parchment overhang, and drop the pan 3 inches onto the counter with force (about 10 times) to release and pop the air bubbles in the batter. It is preferable to bang the cake tin on the counter to pop the big air bubbles in the batter and help ensure a smooth cheesecake top, but the cooling process of the cheesecake will make any cracks disappear. Don’t even bother with a water bath in this step as it is not needed.
5. Bake for 55-60 minutes or until the middle is puffy up and the cheesecake is slightly jiggly. Let it cool at room temp for at least an hour and refrigerator for at least four hours. If there is a crack, the cooling process will smooth it out and make it disappear
The SEasOning:
Cheesecake, Burnt Basque Cheesecake, Cheesecake Recipe
