Honey Basque Cheesecake Loaf
Creamy honey Basque cheesecake loaf topped with whipped honey cream, honeycomb chunks, and flowers. The perfect spring cake you can easily make ahead of time!
Servings: 12 slices
Calories: 307kcal
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
Cutting slices: Cut the chilled loaf into 12 slices with a sharp knife dipped in hot water and dried. Wipe the blade between cuts for neat slices.
Make ahead: Refrigerate the cooled cheesecake in a covered container for up to 3 days. You can also freeze the whole loaf or single slices for up to 1 month for best quality. I'd remove the toppings if you want to freeze it and add new ones once thawed. Thaw in the fridge until soft, ideally overnight, and add freshly whipped honey cream and daisies before serving.
Nutrition
Calories: 307kcal | Carbohydrates: 19g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 111mg | Sodium: 202mg | Potassium: 102mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 983IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 0.4mg
