New! Milk and Honey Burnt Basque Cheesecake (with spiced peach sauce)

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If you can imagine a happy, glorious marriage between a classic New York-style cheesecake, flan, a cinnamon roll, and a peach cobbler (I know, that’s a lot of things) that’s really what you’ll get when you take your first bite of this truly wonderful Milk and Honey Burnt Basque Cheesecake. Yes, those are the tasting notes. And those are some notes I, for one, am so very happy to take. Read on for a little more about this amazing burnt Basque cheesecake, or just jump ahead to the recipe itself.

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Why we love this Milk and Honey Burnt Basque Cheesecake

This is genuinely the easiest cheesecake you will ever make – no hyperbole there. There is no crust but rather, a browned and crisped shell of sorts that forms all over the cake – or more specifically, the tarte – a result of the high cooking temperature and the all-around violent environment into which this thing is thrust.

But it all works out, in the end. The heat, the missing crust – it’s all just fine when said and done. Each member of my family gave this a rave review and happily scooped up seconds. It’s just such a special treat. And so, here I am, yet another smitten blogger, throwing my version out into the ether, for you to enjoy. And I’m SO sure you will enjoy.

What is Basque Burnt Cheesecake?

Born in San Sebastian, Spain – the capital of the Basque region – at La Vina restaurant under the brilliant hands of chef Santiago Rivera, this cheesecake (la tarte de queso) is apparently the apple of many a chef’s eye, the world over. It sports this creamy, luscious, jiggles-just-enough center that breaks against the addictively contrasting crust that forms as the thing bakes away in the hot oven. Confectionary alchemy at its finest.

It stays a little puddly in the middle. Tastes like it’s crusted in some sort of caramel-infused layer that you brilliantly wove into the mix, and makes an absolutely perfect bed for a brown sugar and peach butter sauce that we’ll pour down over everything once it’s had a chance to cool a bit.

I like to flavor my version here – my ode to the beloved, the original – with a good amount of cinnamon, a heavy splash of vanilla, and honey. I also make mine a smidge sweeter, as I just like it that way.

Honey Burnt Basque Cheesecake (Basque Burnt Cheesecake): A Few Tips

Every recipe for Basque Burnt Cheesecake will ask you to line your spring-form pan in parchment paper. I tested without, and honestly, you don’t need to do that. I didn’t and as you can see, things worked out swimmingly. You’re not looking for perfection here, or some sleek and smooth outer rim. So, I say forgo the extra (tedious) step of lining your pan and just forge right on with things.
That said. You will want to allow your cake to cool almost completely before trying to get it out, as this will ensure that it does so with ease. I like to run a knife around the edge of the pan just to make sure it’s come loose.
If you want your Honey Burnt Basque Cheesecake a little less sweet, go ahead and reduce the amount of sugar by 1/2 cup.

Honey Burnt Basque Cheesecake FAQ’s

How long will a burnt Basque cheesecake keep in the refrigerator?

A burnt Basque cheese cake will keep in the fridge for about 3-5 days.

Can you freeze a burnt Basque Cheesecake?

Yes, you can freeze a burnt Basque Cheesecake. If covered well, it will keep for you in the freezer for up to three months.

What is the difference between a Basque cheesecake and a New York Style cheesecake?

A Basque cheesecake and a New York Style cheesecake differ in terms of origin, texture, and baking technique. A Basque cheesecake is originally from the Basque region of Spain and is known for its burnt and caramelized exterior, creamy interior, and rustic appearance. It is typically baked at a higher temperature for a shorter time, resulting in a more custard-like consistency. On the other hand, a New York Style cheesecake is dense, creamy, and smooth with a rich flavor. It is baked at a lower temperature for a longer time, giving it a firm texture.

Honey Burnt Basque Cheesecake: Here’s the Step-by-Step

Preheat your oven to 400 degrees F. Adjust the rack to the middle position. Liberally butter/grease a 10-inch spring-form pan.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), whip together the cream cheese and sugar on medium speed until very smooth; about 3 minutes. Add the eggs one at a time, beating until each is fully incorporated. Add the buttermilk, 1 teaspoon of the salt, 1.5 teaspoons of the cinnamon, the honey, and 2 teaspoons of the vanilla. Mix until everything is very smooth.
Sift the flour over the top and mix until combined and the lumps have broken up. Pour into the greased pan and bake for 60 to 65 minutes, or until very deeply browned and just jiggly in the center (it won’t be set all the way through).
Allow the Honey Burnt Basque Cheesecake to cool for at least 30 minutes before you try to remove it from the pan (I let it cool almost to room temp). Run a sharp knife around the edge of the cake, just to make sure it’s come loose from the sides, ensuring a clean removal. It will sink dramatically as it cools, fyi.
Meanwhile, whip up your Peachy Brown Sugar Butter Sauce: In a large skillet over medium heat, add 4 tablespoons of butter, the brown sugar, the sliced peaches, and the cinnamon. Cook, stirring gently, until the sugar has dissolved into the butter and the peaches have softened; about 6 to 8 minutes. Turn off the heat and stir in 1 tsp of the vanilla extract. Cool slightly and spoon over the cheesecake before slicing/serving.