Honey Basque Cheesecake Loaf
This Honey Basque Cheesecake Loaf is made with just 8 everyday ingredients, creating a creamy, honey-flavored cheesecake throughout with easy-to-serve slices. Topped with honey whipped cream, honeycomb chunks, and flowers makes this cheesecake loaf worthy of any special occasion.
No crust to make, no water bath, and no fancy cake pan needed. The honey and cream do double duty in the filling and topping, keeping the ingredient list short. I bake mine for 35 minutes but you can cook it for even less time if you’re after a creamier interior. The loaf shape makes it easy to cut even slices, serve a few now, and store the rest for another day. If you love creamy baked cheesecakes, try my German cheesecake without quark too.
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Honey Basque Cheesecake Loaf
Ingredients
- 500 g cream cheese full-fat, softened
- 1/3 cup honey mild flavor like clover
- 1/4 cup granulated sugar
- 3 eggs large, at room temperature
- ¾ cup heavy whipping cream
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp all-purpose flour or cornstarch
- ¼ tsp fine salt
Topping
- 2 tbsp honey for the whipped cream
- 1/2 cup heavy whipping cream
- edible daisies optional
- 6 honeycomb chunks optional
Instructions
- Heat the oven to 425F (220C). Line a 13 x 5 inches loaf pan with crumpled parchment paper, leaving it extending above the sides. Place the pan on a rimmed baking sheet.
- Beat the cream cheese, honey, and sugar until smooth. Mix in the eggs one at a time, followed by the cream, vanilla and salt. Sift in the flour and mix just until combined.500 g cream cheese, 1/4 cup granulated sugar, 3 eggs, ¾ cup heavy whipping cream, 1 tsp vanilla extract , 2 tbsp all-purpose flour, ¼ tsp fine salt, 1/3 cup honey
- Pour the batter into the prepared loaf pan and smooth the top, leaving room for the cheesecake to rise.
- Bake for 35 minutes, until the top is deeply browned and the edges are set. Start checking the cake from 25 minutes onwards as ovens and tin sizes vary. The center should still jiggle gently.
- Let the cheesecake cool in the pan, then refrigerate for at least 3 hours or overnight.
- Whip 1/2 cup cold heavy whipping cream with 2 tbsp honey until soft peaks form. Lift the chilled cheesecake out of the pan using the parchment paper. Spoon or pipe the whipped honey cream over the top and garnish the cake with honeycomb chunks and edible daisies (both optional) just before serving.2 tbsp honey, 1/2 cup heavy whipping cream, edible daisies, 6 honeycomb chunks
Notes
Nutrition
Ingredients and substitutions
- Cream cheese: Use full-fat cream cheese and let it soften before mixing for a smooth filling.
- Honey: A mild honey, such as clover, sweetens the cheesecake without overpowering it. You will also need 2 tablespoons for the whipped cream topping.
- Sugar: Granulated sugar rounds out the sweetness alongside the honey.
- Eggs: Use large eggs at room temperature and mix them in one at a time.
- Heavy whipping cream: You need 3/4 cup for the filling and a separate 1/2 cup for the topping. Keep the topping cream cold so it whips easily.
- Vanilla: Vanilla extract or vanilla bean paste both work well.
- Flour and salt: A small amount of all-purpose flour helps the filling set, while salt balances the sweetness. You can use cornstarch as an alternative.
- Edible daisies: Finish with a few daisies or edible flowers of your choice. They are totally optional but add a nice touch.
- Honeycomb: This is totally optional but it does add some nice crunch and extra sweetness to the cake.
Perfect Spring Cake
Spring is a great time to celebrate dairy, with cows grazing on fresh pasture as the season’s growth gets underway. This honey Basque cheesecake puts cream front and center, both in its silky filling and the honey whipped cream on top.
