Mediterranean Basque Burnt Cheesecake
Ingredients
- 2 lb (900 g) full-fat cream cheese, room temp
- 1¼ cups (250 g) granulated sugar
- 5 large eggs, room temp
- 2 cups (480 ml) heavy cream
- ¼ cup (30 g) all-purpose flour
- 1 tsp vanilla extract
- Zest of 1 lemon (or orange)
- 2 tbsp honey (orange blossom or thyme honey is ideal)
- ¼ tsp fine sea salt
- Optional Mediterranean twist:
- 1 tsp orange blossom water or
- ½ tsp rose water
Instructions
- Heat oven to 425°F (220°C)
Line a 9-inch springform pan with two layers of parchment, letting it rise above the edges. - Beat cream cheese + sugar until smooth and creamy (no air).
- Add eggs one at a time, mixing gently.
- Mix in cream, honey, vanilla, zest, salt.
- Sift in flour and fold until just combined.
- Pour into pan and tap gently to release bubbles.
- Bake 45–50 minutes until deeply golden/charred on top and jiggly in the center.
- Cool at room temp 1 hour, then refrigerate at least 4 hours (overnight best).
Mediterranean Finishing Ideas
- Drizzle with warm honey + lemon
- Top with fresh figs, roasted grapes, or poached pears
- Sprinkle crushed pistachios or almonds
- Dust lightly with powdered sugar (optional)
Texture Guide
- Edges: firm & creamy
- Center: custardy, almost mousse-like
- Top: caramelized & slightly bitter (signature Basque style)
Pro Tips
✔ Use room-temperature ingredients
✔ Do not overmix (prevents cracking)
✔ Center should wobble like set pudding