Basque cheesecake is a famously simple, creamy, crustless baked cheesecake with a deep brown, almost blackened top. A high oven temperature creates that burnished skin and rich caramel flavour while keeping the centre soft and custardy. Achieving the perfect texture depends on combining the ingredients in the right order - a smooth emulsion is the difference between a silky interior and one that ends up grainy or dry. 

My honey version is just as straightforward as the classic and lets the honey shine through. Use a strong, characterful honey if you have one. This is a make-ahead dessert: the cheesecake needs time to cool and then set overnight in the fridge. Serve with fresh strawberries – letting them sit for a few minutes in a small drizzle of honey really lifts the sweet-sharp contrast. 

Ingredients
600g Full‑fat cream cheese, room temperature
170g Honey
225g Double cream
4 Large eggs
2 Egg yolks
½ tsp Salt
500g Strawberries 
1-2tsp Honey 

Tip: Microwave fridge-cold cream cheese for 30-40 seconds if you’re short on time! 

Method  

1.Heat the oven to 230°C (fan 220°C) and line a 20 cm tin with overhanging baking paper. 

2.Beat the cream cheese until completely smooth, then mix in the honey and beat until fully incorporated. You can use an electric whisk or wooden spoon for this. 

3. Beat in the double cream followed by 2 yolks, blending until the mixture is glossy and cohesive.

4. Add the 4 whole eggs one at a time, mixing on low speed or folding gently so they are fully mixed without trapping too much air in the mixture. 

5. Pour the batter into the tin, tap it firmly on the counter a few times to release any trapped air, then bake for 35–40 minutes until the top is deep brown and the centre wobbles like thick custard. If the centre is still very loose, drop the oven temperature by 20°C and bake for a further 10 minutes.  

6. Cool completely in the tin, then chill for at least 6 hours, ideally overnight, to allow the mixture to set fully. 

7. To serve, toss the strawberries with a teaspoon or two of honey and leave them to macerate for 5–10 minutes until they release their juices.