Caramel

1. Measure out all of the cheesecake ingredients and bring them to room temperature (about 20 minutes). While you wait, make the caramel by mixing the sugar and quarter of the water in a cold sauce pan.
2. Place the sauce pan on the stove and bring to a boil over a medium heat.
3. When the sugar starts to turn golden, add another quarter of the water and swirl the pan around (do not mix). Be careful of splashing.
4. Return the pan straight to the heat and once it starts to turn amber, add the remaining water.
5. Take it off the heat and swirl the caramel around in a circular motion. This will get some air into the caramel and allow it to cool down a bit. Set aside for later.

Basque Cheesecake

1. Preheat your oven to 220-230°C (430-450°F). (If you're making mini baschee then preheat to a slightly lower heat, 210-220°C (410-430°F))
2. Rip the cheese slices into small pieces and place them in a microwavable bowl with the milk. Microwave at 600W in 20 second intervals, whisking between each time. Repeat until the cheese has melted and combined with the milk.
3. Next, add the cream cheese and whisk until smooth. (You can microwave for 20-40 seconds if it's still too firm to mix.)
4. Add the butter, sugar and honey, whisking between each ingredient.
5. In a small separate bowl, mix the egg white and egg yolks together using a fork. Mix thoroughly enough to combine the yolks and whites, but gently to avoid creating air bubbles.
6. Add the egg mixture to the cheesecake batter one third at a time and stir gently with a wooden spoon or silicone spatula.
7. Sift in the flour and add a pinch of salt, mix until smooth.
8. Pour in the heavy cream, one 1/3 at a time and mix well. The batter should be a smooth and quite thin consistency. 
9. Pour the mixture through a mesh strainer to remove any stubborn lumps of egg or flour.
10. Line a 15cm (6") cake pan with one large scrunched piece of baking parchment. If you're using a pan with a removable base, wrap the bottom with foil to prevent leaks. (For mini baschee, use a muffin tin and place 6 muffin cups inside.)
11. Pour half of the caramel onto the base of the parchment paper and save the other half for later.
12. Pour the mixture over the caramel and into the cake tin. Tap the tin on the counter a couple of times and use a toothpick to pierce any air bubbles on the top.
13. Place the cheesecake on the top shelf of the preheated over. For the large size, bake for 15-25 mins. For muffin size bake for  12-15 mins.
14. Once the top starts to firm up and turn brown, take the cheesecake from the oven and gently brush the surface with the other half of the caramel sauce. (If the caramel sauce has become too thick, you can heat it on the stove for a minute to make it thin again.)
15. Lower the oven heat by 20-30°C. For the large size, this will be 190-200°C (375-390°F) or muffin size: 180-190°C (350-375°F). Return the cheesecake to the oven on a lower shelf and bake for a further 5-10 minutes.
16. Once the cheesecake is beautifully browned on top, remove from the oven and leave to cool in the tin for 30 mins to 1 hour. (It will still be wobbly when you take it out, this is fine! It will continue to cook in the residual heat.)
17. Transfer to the refrigerator and chill for at least 3-4 hours (preferably overnight).
18. Enjoy!