Honey Lemon Burnt Basque Cheesecake
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. Even more, cracks on this cheesecake is acceptable, almost preferred, as the cracks will smooth out during the baking process 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.
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
Use room temp ingredients as that will prevent clumping of the cheesecake batter and make it grainy.
Don’t add lemon juice to the wet mixture as that might cause the heavy cream to curdle, resulting in a grainy cheesecake.
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. The cooling process of the cheesecake will make any cracks disappear.
Using a 5 inch diameter will make about 2 Basque cheesecakes, while using a 8 inch diameter pan will make one very shallow one.
Ensure that they're about 4 inch of parchment fluting out of the cake tin as the cheesecake will rise when it bakes.