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Honeyed Basque cheesecake

This recipe is from Crave by Ed Smith

Its heavenly. We love to use local ingredients, so we used our Afon Mêl Heather Honey.


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


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.

Using a mixer with the paddle attachment, mix the sugar and cheese together for around 2 minutes.

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.

Once this is done, stop the the mixer, scrape down the sides and add the double cream, and mice again for about a minute. 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,

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.

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.


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