Caramelized Vanilla Cheesecake Recipe

Preheat and prepare pan

Preheat oven to 210°C (410°F). Grease a 9-inch springform or 8–9-inch cake pan with 1 tsp butter. Line the pan with a single large sheet of parchment paper so paper extends 3–4 cm above rim on all sides (this allows the Basque-style top to rise and brown).

Bring dairy to room temp

Ensure cream cheese is fully softened (room temperature) and heavy cream is at least slightly cool but not cold. This prevents lumps in the batter.

Mix cream cheese and sugar

In a large mixing bowl or stand mixer fitted with the paddle, beat the room-temperature cream cheese and granulated sugar on medium speed until smooth and creamy, about 2–3 minutes, scraping down bowl once. No visible lumps.

Add eggs

Add the 4 whole eggs one at a time, mixing briefly after each addition until incorporated. Add the extra egg yolk and mix until smooth. Do not overbeat—mix only until combined.

Add vanilla, salt, and flour: Scrape in vanilla seeds (or 1 tsp extract) and 1 tsp salt. Sprinkle the 18 g (about 1 tbsp) flour over the batter and gently fold or mix on low speed until just incorporated.

Add cream: With mixer on low, gradually stream in the 300 ml heavy cream and mix until the batter is smooth and fluid, about 20–30 seconds. Batter will be looser than classic dense cheesecake—this is normal for Basque-style.

Strain and pour (optional): For an ultra-silky finish, pour batter through a fine-mesh sieve into the prepared pan, using a spatula to push through any remaining lumps.

Bake: Place pan in the center of the oven and bake at 210°C (410°F) for 25–30 minutes, or until the top is deeply caramelized and dark brown in spots and the center still has a slight wobble when you gently shake the pan. For a very dark top, you can increase oven to 230°C (450°F) for final 3–5 minutes watching closely.

Cool: Remove from oven and allow to cool on a wire rack to room temperature (2–3 hours). The cheesecake will deflate slightly and set as it cools. Do not refrigerate until mostly cooled if you want the best texture; chilling for at least 4 hours or overnight before serving will firm it up further.

Toast almonds

While cheesecake is cooling (or before baking), preheat a small oven or stovetop skillet to medium. Toast the sliced almonds in a dry skillet, stirring, until they are fragrant and just beginning to color, 3–4 minutes. Transfer to a bowl and set aside.

Make caramel mixture

In a small heavy saucepan over medium heat, combine 80 g sugar, 40 g butter, and 20 g honey. Stir until sugar dissolves and mixture becomes amber — about 5–7 minutes. Remove from heat and carefully stir in 20 ml heavy cream and 10 g flour until smooth. Return to very low heat if needed to combine.

Combine and spread: Stir toasted almonds, 0.5 tsp vanilla, and 1/4 tsp salt into the caramel until almonds are fully coated. Transfer the mixture onto a sheet of parchment, spread thinly into an approximately 20 cm circle (or several small shapes). Allow to cool until set, about 20–30 minutes.

Cut and store: Once set, break or cut the florentine into shards or rounds. Keep at room temperature in an airtight container until ready to plate. If sticky, chill briefly to firm.

Chill tools: Chill a mixing bowl and whisk or paddle in the refrigerator for 10–15 minutes to help cream whip properly.

Whip cream: Pour 240 ml cold heavy cream into the chilled bowl. Add 30 g powdered sugar and 1/2 tsp vanilla. Whip on medium-high speed until soft to medium peaks form — should hold shape but be light and not overwhipped. Keep chilled until serving.

Prepare berries: Rinse berries gently and pat dry. Hull and quarter strawberries if large. Keep chilled.

Unmold cheesecake: When cheesecake is cooled and ideally chilled (4 hours or overnight), run a thin knife around the pan edge. Remove springform ring (or invert if using a regular pan), then peel away parchment paper carefully. Transfer cake to serving plate using spatula.

Plate: Spoon or pipe a ring of chilled Chantilly cream around or on top of the cheesecake as you prefer. Arrange fresh berries on top and around the cake.

Add florentine and honey: Place 3–6 almond florentine shards artistically on the cheesecake. Drizzle 30–50 ml honey over the berries and florentine. Optionally sprinkle a tiny pinch (1/4 tsp) of coarse sea salt over the florentine for contrast.

Serve: Slice with a hot, dry knife (wipe between cuts) and serve each slice with additional Chantilly on the side if desired. Keeps in refrigerator up to 4 days; florentine best added just before serving to remain crisp.