Basque Cheesecake with Buckwheat Honey<\/span><\/strong><\/p>\n![\"\"](\"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2023\/10\/ingredients.png\")
\n24 oz cream cheese, at room temperature (remove from refrigeration 1 hour prior to using)
\n1 cup granulated sugar
\n1\/2 cup brown sugar
\n1 cup sour cream
\n1 cup heavy cream
\n1 Tbsp vanilla extract
\n1\/4 cup unbleached all-purpose flour (or Bob\u2019s gluten-free blend)
\n1\/2 tsp kosher salt
\n4 large eggs
\n1\/4 cup buckwheat or Manuka honey
\n1 cup seasonal fruit (such as orange segments or raspberries)<\/p>\n
![\"\"](\"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2023\/10\/directions.png\")
<\/p>\n
Preheat oven to 400\u00b0F. Line a 10-inch x 3-inch\u00a0springform pan* using two pieces of parchment paper, leaving an overhang to form a collar. Press the parchment firmly against the pan’s base and sides and set aside.<\/p>\n
In the bowl of a stand mixer, combine the room temperature cream cheese, granulated sugar, and brown sugar with a paddle attachment. Mix until smooth and lump-free, about 3 to 4 minutes.<\/p>\n
Add the sour cream to the mixture and blend until incorporated. Follow with the heavy cream and vanilla extract, mixing until smooth. Scrape the sides of the bowl with a spatula to be sure everything is well combined.<\/p>\n
In a small bowl, whisk the flour and salt together. Gradually add this to the cream cheese mixture with the mixer on low speed until it’s fully incorporated.<\/p>\n
Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to be sure the eggs are fully incorporated.<\/p>\n
Pour the batter into the prepared springform pan and place on a rimmed sheet pan. Bake on the center rack of the oven for 45 minutes.<\/p>\n
Lower the temperature to 375\u00b0F and bake for another 15 minutes, until the top is deep brown and the center is set.<\/p>\n
Remove the cheesecake from the oven and let cool for 1 hour. Gently remove the cheesecake by lifting the edges of the parchment paper (remove<\/p>\n
Allow the cheesecake to rest another 30 minutes. Carefully invert the cheesecake onto a flat plate, remove the parchment paper, and then place upright on a serving plate.<\/p>\n
Drizzle the buckwheat or Manuka honey over the top and artfully arrange the fresh raspberries. Enjoy!<\/p>\n
*This recipe can be achieved with a standard 10-inch x 3-inch cake pan with the parchment paper lining.<\/em><\/p>\n![\"\"](\"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2023\/12\/Basque_cheesecake_ROM_2024_FEB_V.jpeg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
The deep brown, almost burnt caramelized top of this Basque country cheesecake glows with goodness. The crustless, rustic dessert from northern Spain has a light, custardy interior that isn\u2019t too sweet. As it bakes at relatively high heat, the interior … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160],"tags":[],"class_list":["post-5168","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\nRecipe of the Month: Basque Cheesecake with Buckwheat Honey - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-basque-cheesecake-with-buckwheat-honey\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Basque Cheesecake with Buckwheat Honey - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"The deep brown, almost burnt caramelized top of this Basque country cheesecake glows with goodness. 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