- Honeyed Basque Cheesecake -

Jennifer from Dough & Daughters says this cake is heavenly.
She's used local ingredients and included our Afon Mêl Honey.

Honeyed Basque Cheesecake

INGREDIENTS

  • 600g full-fat soft cheese with no stabilisers or preservatives
  • 120g golden caster sugar
  • 4 large eggs
  • 300g double cream
  • 2 tbsp good quality honey like Afon Mêl.
  • 40g plain flour

CHEF

@doughanddaughters
doughanddaughters

 

FEATURED

Welsh Mountain Honey

Welsh Mountain Honey

Mountain Honey is a set honey with a delicious, almost floral taste.

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METHOD

1
Butter and line a cake tine that's 20 cm in diameter. Make sure you have extra parchment (like in the picture). Put the oven on at 200c fan/424f.
2
Using a mixer with the paddle attachment, mix the sugar and cheese together for around 2 minutes.
3
Keep the mixer at a medium speed and break the eggs in one at a time, making sure they are fully mixed before adding the next one.
4
Once this is done, stop the the mixer, scrape down the sides and add the double cream, then add the honey.
5
Mix again for about a minute.
6
While the mixture is still going, add the sifted flour little by little; and then give it one last blast at a quicker speed for 60 seconds.
7
Place your tin on a tray and add your mixture. Bake for around 40 to 45 minutes, When you take it out it will sink which it is meant too - so worry not.
8
Let it cool completely, and serve. There is never any left over in our house, but it does keep in the fridge for 2 days.
This recipe is adapted from Crave by Ed Smith

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