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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool and chill the cheesecake: Allow the cheesecake to cool completely at room temperature. Once cooled, place it in the refrigerator to chill.
- 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).
- 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
