Reynold Poernomo’s Burnt Honey Basque Cheesecake Recipe

Introduction

Reynold Poernomo’s burnt honey Basque cheesecake is a rich and creamy dessert with a unique caramelized honey glaze. This indulgent twist on the classic Basque cheesecake offers a perfect balance of sweetness and a hint of smokiness from the burnt honey.

Ingredients

• 430 g cream cheese, softened
• 100 g white (granulated) sugar
• 3 eggs
• 15 g plain (all-purpose) flour
• 270 ml thickened (whipping) cream
• 15 ml lemon juice
• Seeds of 1 vanilla bean
• 150 g honey
• 50 ml water

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). Line an 18 cm (7 inch) spring-form cake tin with baking paper, pressing the paper into the tin to fit.
2. Step 2: In a mixing bowl fitted with the paddle attachment, beat the cream cheese and sugar on medium speed for 5 minutes until smooth.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Then add the flour and continue mixing for 3 more minutes.
4. Step 4: Gradually add the cream, lemon juice, and vanilla seeds, mixing until the batter is smooth and creamy. Scrape down the bowl sides to remove any lumps.
5. Step 5: Pour the mixture into the prepared tin and bake for 25–27 minutes. The center should remain slightly wobbly when done.
6. Step 6: Let the cheesecake cool to room temperature, then refrigerate until chilled.
7. Step 7: Meanwhile, make the burnt honey glaze by heating the honey in a small saucepan over medium heat until the edges caramelize and darken slightly.
8. Step 8: Stir occasionally until the honey turns a deep amber color. Slowly whisk in the water carefully to avoid splattering. Bring to a simmer, then remove from heat and cool to 35–40°C (95–104°F).
9. Step 9: Brush the cooled honey glaze evenly over the surface of the chilled cheesecake.
10. Step 10: Remove the cheesecake from the tin and serve chilled.

Tips & Variations

• If the honey glaze hardens too much, dilute it with a little water or gently heat in the microwave for 8–10 seconds to soften before brushing.
• For an extra depth of flavor, try adding a pinch of sea salt to the burnt honey glaze.
• Use full-fat cream cheese and cream for the creamiest texture.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. The honey glaze may firm up in the fridge; let the cheesecake sit at room temperature for a few minutes before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of vanilla bean seeds?

Yes, you can substitute 1 teaspoon of vanilla extract if you don’t have a vanilla bean. The flavor will be slightly different but still delicious.

Is it necessary to use a spring-form tin?

A spring-form tin is ideal for easy removal of the cheesecake without damaging its shape, but a similarly sized cake pan lined well with parchment paper can work as well.

Reynold Poernomo’s Burnt Honey Basque Cheesecake Recipe

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★★★★★

4.6 from 111 reviews

• Author: Mariam
• Total Time: 3 hours (including cooling and chilling time)
• Yield: 8 servings 1x

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Description

This recipe features Reynold Poernomo’s Burnt Honey Basque Cheesecake, a creamy and slightly tangy baked dessert with a signature burnt honey glaze. The cheesecake is characterized by its smooth texture and caramelized top, enhanced by the rich, deep amber honey glaze that adds a unique smoky sweetness. It’s baked until the center is just set and wobbly, then chilled and topped with the luscious burnt honey glaze for a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

Cheesecake

• 430 g cream cheese, softened
• 100 g white (granulated) sugar
• 3 eggs
• 15 g plain (all-purpose) flour
• 270 ml thickened (whipping) cream
• 15 ml lemon juice
• Seeds of 1 vanilla bean

Burnt Honey Glaze

• 150 g honey
• 50 ml water

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Instructions

1. Preheat and prepare the tin: Preheat your oven to 200°C (400°F). Line an 18 cm (7 inch) spring-form cake tin with baking paper by fitting a large piece so it covers the base and sides.
2. Mix the cream cheese and sugar: Using a mixer with the paddle attachment, beat the softened cream cheese and sugar on medium speed for 5 minutes until smooth and creamy.
3. Add eggs and flour: Incorporate the eggs one at a time, mixing well after each addition. Then add the plain flour and continue mixing for another 3 minutes to ensure the batter is smooth.
4. Add cream, lemon juice, and vanilla: Gradually add the thickened cream, lemon juice, and vanilla bean seeds while mixing until the mixture is fully combined, smooth, and creamy. Scrape down the bowl sides to remove any lumps.
5. Bake the cheesecake: Pour the cheesecake mixture into the prepared cake tin. Bake in the oven for 25 to 27 minutes until the center remains slightly wobbly but the edges are set and browned.
6. Cool and chill the cheesecake: Allow the cheesecake to cool completely at room temperature. Once cooled, place it in the refrigerator to chill.
7. Prepare the burnt honey glaze: In a small saucepan over medium heat, cook the honey until it begins to caramelize and darken at the edges. Stir occasionally and cook until the honey reaches a deep amber color. Carefully whisk in the water slowly (to avoid bubbling and spitting) and bring the mixture to a simmer. Turn off the heat and let it cool to 35–40°C (95–104°F).
8. Apply the honey glaze and serve: Evenly brush the cooled burnt honey glaze over the dark, caramelized surface of the cheesecake. Remove the cheesecake from the tin and serve chilled.

Notes

• If the honey glaze hardens too much after cooling, dilute it with a little water to achieve a brushable liquid glucose consistency.
• If the glaze is too thick to brush, gently heat it in the microwave for 8–10 seconds to loosen it.
• Ensure the cheesecake center remains slightly wobbly after baking to maintain optimal texture once chilled.
• Use a spring-form pan for easy removal without damaging the cheesecake.

• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: Burnt Honey Basque Cheesecake, Reynold Poernomo, burnt honey glaze, creamy cheesecake, baked cheesecake, caramelized cheesecake