Welcome to my kitchen! Today, we’re making something truly special and surprisingly easy: Lemon Basque Cheesecake. If you’re looking for a dessert that’s both impressive and simple to whip up, you’ve come to the right place. This Lemon Basque Cheesecake is going to become your new favorite treat, trust me!
Why You Will Love This Recipe
This isn’t your average cheesecake. Lemon Basque Cheesecake is wonderfully unique because of its intentionally burnt top and incredibly creamy center. Unlike traditional cheesecakes that can be finicky, this one is wonderfully forgiving and rustic – no water bath needed here! The slightly caramelized exterior gives way to a luscious, almost custard-like interior that’s bursting with bright lemon flavor. It’s the perfect balance of tangy and sweet, and the simplicity of the recipe means you get maximum flavor with minimal fuss. Plus, it’s a showstopper dessert that everyone will rave about!
Ingredients
Here’s what you’ll need to make this delicious Lemon Basque Cheesecake:
- 2 pounds cream cheese, softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 2 tablespoons lemon zest (from about 2 large lemons)
- ¼ cup lemon juice (freshly squeezed)
- Pinch of salt
Step-by-Step Instructions
Step 1: Get Ready to Bake
First things first, preheat your oven to 400°F (200°C). Grab a 9-inch springform pan. Don’t grease it! Instead, take two large sheets of parchment paper and crumple them up into balls. Then, smooth them out and use them to line your springform pan, letting the paper overhang the edges. This crumpled parchment is key to that rustic, slightly messy look of a Basque cheesecake.
Step 2: Mix the Cream Cheese and Sugar
In a large bowl, put in your softened cream cheese and granulated sugar. Using an electric mixer (hand mixer or stand mixer), beat them together until they are smooth and creamy. Make sure there are no lumps of cream cheese left. This might take a couple of minutes, but it’s important to get it nice and even.
Step 3: Add the Eggs
Now, add the eggs one at a time to the cream cheese mixture. Mix after each egg until just combined. Don’t overmix at this stage, just make sure each egg is fully incorporated before adding the next.
Step 4: Stir in the Wet Ingredients
Pour in the heavy cream, lemon zest, and lemon juice. Mix everything together until it’s just smooth. The batter will be quite liquidy, and that’s exactly what you want for a Basque cheesecake.
Step 5: Add the Flour and Salt
Sprinkle the flour and salt over the wet mixture. Gently mix until everything is just combined and smooth. Again, be careful not to overmix. You just want to make sure there are no streaks of flour left.
Step 6: Pour into the Pan
Carefully pour the cheesecake batter into your prepared springform pan. The parchment paper should be sticking up around the edges, which is perfect.
Step 7: Bake Until Burnt and Set
Place the pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it! You want the top to get a deep, dark brown, almost burnt color. The center should still have a slight jiggle to it when you gently shake the pan. Don’t worry if it looks very browned – that’s the signature of a Basque cheesecake!
Step 8: Cool Completely
Once baked, take the Lemon Basque Cheesecake out of the oven and let it cool completely at room temperature. This is important! As it cools, it will set up and become even creamier. Once it’s cooled down, put it in the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time is crucial for the best texture.
Step 9: Serve and Enjoy!
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Peel away the parchment paper. You can serve it chilled straight from the fridge.
Serving Suggestions
Lemon Basque Cheesecake is fantastic all on its own, but you can also dress it up a bit. A simple dusting of powdered sugar adds a touch of sweetness and elegance.
For food pairings, think fresh and fruity. Some fresh berries like raspberries or blueberries would be lovely alongside the tangy lemon flavor. A dollop of whipped cream or a drizzle of lemon curd can also elevate the dessert.
This cheesecake is perfect for so many occasions! It’s impressive enough for a dinner party, yet easy enough to make for a casual weekend treat. It’s especially wonderful for spring and summer gatherings, bringing a bright and zesty end to any meal.
Storage and Reheating
Store any leftover Lemon Basque Cheesecake in the refrigerator. It will keep well for up to 4-5 days in an airtight container. The cheesecake is best enjoyed chilled straight from the fridge, so reheating isn’t really necessary or recommended. If you prefer a slightly softer texture, you can let it sit at room temperature for about 15-20 minutes before serving. Freezing is not recommended as it can change the texture of the cheesecake.
Key Details
- Prep time: 15 minutes
- Cook time: 50-60 minutes
- Total time: 1 hour 5-20 minutes (plus chilling time)
- Servings: 12 slices
- Equipment: 9-inch springform pan, electric mixer, large bowl, parchment paper, measuring cups and spoons, zester, citrus juicer.
Enjoy making and eating this wonderful Lemon Basque Cheesecake! It’s a dessert that’s sure to impress with its simplicity and incredible flavor. Let me know how it turns out for you!
Lemon Basque Cheesecake
Ingredients
- 2 pounds cream cheese softened
- 1 ½ cups granulated sugar
- 6 large eggs
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 2 tablespoons lemon zest from about 2 large lemons
- ¼ cup lemon juice freshly squeezed
- Pinch of salt
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with crumpled parchment paper.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing after each until just combined.
- Stir in heavy cream, lemon zest, and lemon juice until smooth.
- Sprinkle in flour and salt. Gently mix until just combined and smooth.
- Pour batter into the prepared springform pan.
- Bake for 50-60 minutes, until the top is deeply browned and the center is slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Remove from pan, peel away parchment, and serve chilled.