This Basque cheesecake gets its floral flavor and rich, dark color from honey.
All of the best attributes of Basque cheesecake come from uneven baking. While a classic New York cheesecake might bake for more than an hour in a water bath to get that consistent color and texture in every bite, Basque cheesecake is quick and brash. You crank the oven high and embrace the unevenness of a deeply caramelized top paired with a creamy center that’s as gooey as baked Camembert.
Since honey can be sweeter than granulated sugar, and since it adds moisture to recipes, Newsome warns against substituting honey in for all of the sweetener in a recipe. She cites a piece of advice from Spoonfuls of Honey, by Hattie Ellis, which says to only substitute up to half the weight of the sugar in a given recipe with honey. In addition to caramelizing faster, that little bit of honey can bring a whole spectrum of floral flavors to the dish.
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