• Measure out all of the cheesecake ingredients and bring them to room temperature (about 20 minutes).
  
• Line the cake pan with one large scrunched piece of baking parchment, big enough to come up the sides. If you're using a pan with a removable base, wrap the bottom with foil to prevent leaks. (For mini baschee, use a muffin pan and place 6 muffin cups inside.)
  

Caramel

• In the meantime, make the caramel. Measure out 30 ml water, add one third of it to a small saucepan along with 25 g white sugar and mix.
  
• Place the sauce pan on the stove and bring to a boil over a medium heat.
  
• When the sugar starts to turn golden, add another third of the water and swirl the pan around (do not mix). Be careful of splashing.
  
• Return the pan straight to the heat, and once it starts to turn amber, add the remaining water. Take it off the heat and swirl the caramel around in a circular motion. This will draw air into the caramel and cool it down slightly.
  
• Pour half of the caramel onto the base of the parchment paper and save the other half for later.
  

Basque Cheesecake

• Preheat your oven to 220 °C (428 °F) - 230 °C (446 °F). (If you're making mini baschee then preheat to a slightly lower heat of 210 °C (410 °F).)

  While you wait for the oven to heat up, rip 3 slices processed cheese into small pieces and place them in a microwave-safe bowl with 30 ml whole milk. Microwave at 600W in 20-second intervals, whisking between each time. Repeat until the cheese has melted and combined with the milk.
  
• Next, add 100 g cream cheese and whisk until smooth. (You can microwave for 20-40 seconds if it's still too firm to mix.)
  
• Add the 2 tsp unsalted butter, 50 g white sugar and 1 tbsp honey, whisking between each ingredient.
  
• In a small separate bowl, mix 1 egg white and 2 pasteurized egg yolk together using a fork. Mix thoroughly enough to combine, but gently to avoid creating too many air bubbles.
  
• Add the egg mixture to the cheesecake batter one third at a time and stir gently with a wooden spoon or silicone spatula.
  
• Sift in 1 tbsp cake flour and add 1 pinch salt, mix until smooth.
  
• Pour in 200 ml heavy cream one third at a time and mix well. The batter should be a smooth and quite thin consistency. 
  
• Pour the mixture through a mesh strainer to remove any stubborn lumps of egg or flour.
  
• Pour it into the lined cake pan. Tap the tin on the counter a couple of times and use a toothpick to pierce any air bubbles on the top.
  
• 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.
  
• 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 melt it.)
  
• Lower the oven heat by 20 °C (68 °F) - 30 °C (86 °F). For the large size, this will be 190 °C (374 °F). For the muffin size, lower to 180 °C (356 °F). Return the cheesecake to the oven on a lower shelf and bake for another 5-10 minutes.
  
• Once the cheesecake is beautifully browned on top, remove from the oven and leave to cool in the pan 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.)
  
• Transfer to an airtight container and chill in the fridge for at least 3-4 hours (preferably overnight). Enjoy!