When you think of dessert, what comes to mind? Perhaps fudgy brownies, delicate soufflés, or even a timeless chocolate cake. However, there’s a rising star in the dessert world that has captured the hearts and taste buds of many: the Lemon Burnt Basque Cheesecake. This unique and velvety cheesecake combines the rich, creamy texture of a traditional cheesecake with the zesty brightness of lemon, creating a delightful balance that leaves you wanting more. The burnt top adds a touch of intrigue and sophistication, making it the perfect centerpiece for any occasion.
Why We Love This Lemon Burnt Basque Cheesecake Recipe
So, what makes the Lemon Burnt Basque Cheesecake so special? First and foremost, it’s incredibly easy to prepare. With minimal ingredients and simple steps, even novice bakers can create this dessert. But the beauty of this cheesecake lies in its flavors. The tanginess of the lemon cuts through the richness of the cream cheese, providing a refreshing taste that’s perfect for any season. From casual family gatherings to formal celebrations, this cheesecake is endlessly versatile.
Moreover, the burnt top adds a unique visual appeal. It gives an artisanal finish that not only looks impressive but also contributes to the overall flavor profile. The slight bitterness of the caramelized layers enhances the creamy, sweet nature of the cheesecake underneath. So, whether you’re celebrating a special occasion or simply treating yourself, this Lemon Burnt Basque Cheesecake is sure to impress and satisfy.
Ingredients for Lemon Burnt Basque Cheesecake
To create this delightful dessert, you will need the following ingredients:
- 1/2 tsp Extra Light Tasting Olive Oil (or butter) for greasing the pan
- 750 grams Cream Cheese (full-fat, at room temperature)
- 250 grams Granulated White Sugar
- 5 Large Eggs (at room temperature)
- 300ml Whipping Cream (Heavy/Double Cream, at least 35% fat content)
- 1 tsp Fine Sea Salt
- 1 tsp Vanilla Extract
- 1 tsp Lemon Extract
- 1/2 tbsp freshly squeezed Lemon Juice
- 30 grams Unbleached White All-Purpose Flour
- Icing Sugar, for dusting (optional)
- Fresh Berries or Other Fruit, for serving (optional)
Gathering these ingredients will set you on the right path to creating your Lemon Burnt Basque Cheesecake. Make sure everything is at room temperature for the smoothest mix!
How to Make Lemon Burnt Basque Cheesecake
Now that you have all your ingredients ready, it’s time to dive into the preparation. Follow these steps for a fool-proof baking experience:
- Preheat your Oven: Start by preheating the oven to 200°C (400°F). This high temperature is crucial for achieving that beautiful burnt top.
- Prepare the Pan: Grease a 10-inch springform pan with olive oil or butter. Then, line the bottom with parchment paper, ensuring it’s nice and smooth. This will help with easy removal later.
- Mix the Cream Cheese and Sugar: In a large mixing bowl, beat together the cream cheese and granulated sugar until the mixture is completely smooth and creamy. You want to ensure there are no lumps at all, as this step is critical to the overall texture of your cheesecake.
- Incorporate the Eggs: Add the eggs one at a time to the cream cheese mixture. Make sure each egg is fully incorporated before adding the next. This will ensure your cheesecake has that luscious consistency.
- Add the Wet Ingredients: Pour in the whipping cream, and then add the sea salt, vanilla extract, lemon extract, and lemon juice. Mix everything until combined for a rich and flavorful batter.
- Sift in the Flour: Now, sift in the all-purpose flour. Mix on low speed until there are no lumps remaining. The flour helps to set the cheesecake without overpowering its creaminess.
- Pour and Bake: Pour the batter into your prepared springform pan. Bake in the preheated oven for about 55 to 60 minutes. Keep an eye on it; the top should turn a beautiful golden brown while the center remains slightly jiggly.
- Cool and Chill: Once baked, remove the cheesecake from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least one hour to let it set.
With those steps, you are well on your way to enjoying a mouthwatering Lemon Burnt Basque Cheesecake that will leave everyone asking for seconds!
How to Serve Lemon Burnt Basque Cheesecake
Serving your Lemon Burnt Basque Cheesecake requires just a few simple touches. Once the cheesecake has chilled, remove it from the springform pan carefully. You can choose to serve it directly from the pan for a casual occasion or plate it up elegantly on a serving platter for a more formal touch.
For an exquisite presentation, consider dusting the top with icing sugar. This adds a nice contrast to the burnt edges of the cheesecake. To add color and freshness, you can serve it with fresh berries or other fruits on the side. Seasonal fruits like strawberries, raspberries, or blueberries complement the creamy lemon flavor perfectly.
Lastly, don’t forget to provide guests with a sharp knife for clean slicing. With each slice revealing the creamy center, your cheesecake will surely be the star of the dessert table.
Expert Tips: Lemon Burnt Basque Cheesecake
To achieve the best Lemon Burnt Basque Cheesecake experience, consider these expert tips:
- Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature. This will make mixing much easier and result in a smoother batter.
- Use a Good Quality Pan: A non-stick springform pan works best for this recipe, as it ensures easy removal without damaging the cheesecake.
- Don’t Overmix: While it’s important to have a lump-free batter, overmixing can incorporate too much air, causing the cheesecake to rise and then deflate during baking. Mix just enough to combine the ingredients.
- Monitor Your Oven: Every oven is different. Keep an eye on your cheesecake as it bakes, and adjust the baking time if necessary. The burnt top should not be charred but instead have a deep brown color.
- Cool Gradually: Allow your cheesecake to cool gradually at room temperature before refrigerating. This helps prevent cracks from forming on the surface.
By following these tips, you can elevate your Lemon Burnt Basque Cheesecake and create a stunning dessert that will impress anyone fortunate enough to try it.
How to Store Lemon Burnt Basque Cheesecake
Storing your Lemon Burnt Basque Cheesecake is easy. If there’s any leftover cheesecake—which is rare—you can stash it in the refrigerator. Make sure to wrap it in plastic wrap or cover it with an airtight lid to prevent it from absorbing any odors.
Your cheesecake will keep well in the fridge for about 3 to 5 days. If you want to keep it longer, consider freezing it. Just slice it into portions and wrap each slice tightly before storing it in the freezer. When you’re ready to indulge, simply thaw it in the refrigerator overnight.
Variations of Lemon Burnt Basque Cheesecake
While the classic Lemon Burnt Basque Cheesecake is a showstopper on its own, there are several variations you can explore:
- Enhanced Citrus Flavor: Add zest from tangerines or oranges to the batter for a citrus medley that adds brightness and flavor complexity.
- Berry Swirls: Fold in some berry puree (like raspberry or blueberry) into the batter for beautiful swirls. This will not only enhance the flavor but also provide a stunning visual.
- Chocolate Drizzle: For chocolate lovers, consider drizzling some melted dark chocolate over the cheesecake before serving. Chocolate and lemon create an unexpected yet delightful combination.
- Nutty Crust: While this recipe doesn’t require a crust, you could ground your favorite nuts and mix them with a bit of butter to create a base for the cheesecake. This adds a crunchy texture that complements the creaminess beautifully.
With these variations, you can personalize your Lemon Burnt Basque Cheesecake and cater to different palates and preferences!
FAQ About Lemon Burnt Basque Cheesecake
Can I make Lemon Burnt Basque Cheesecake ahead of time?
Absolutely! This cheesecake can be made the day before and stored in the refrigerator. It often tastes even better after resting, as the flavors meld together.
Why does the top of my cheesecake crack?
Cracks can occur for several reasons, including overmixing the batter or not allowing the cheesecake to cool gradually. Keeping an eye on your baking time and allowing gradual cooling can help prevent this.
Can I use low-fat cream cheese for this recipe?
While you can use low-fat cream cheese, keep in mind it may affect the texture and creaminess of your cheesecake. For the best results, stick to full-fat cream cheese.
Is it necessary to use a springform pan?
A springform pan is ideal for creating this cheesecake, as it makes for easy removal. If you don’t have one, you can use a regular cake pan, but be sure to line it well with parchment paper.
How do I know when my cheesecake is done?
The top should be golden brown and set with a slight jiggle in the center when you gently shake the pan. It will firm up as it cools.
Lemon Burnt Basque Cheesecake
Ingredients
For the cheesecake
- 750 grams Cream Cheese, full-fat, at room temperature Make sure it's at room temperature for easy mixing.
- 250 grams Granulated White Sugar
- 5 Large Eggs, at room temperature Ensure they are at room temperature.
- 300 ml Whipping Cream, Heavy/Double Cream, at least 35% fat content
- 1 tsp Fine Sea Salt
- 1 tsp Vanilla Extract
- 1 tsp Lemon Extract
- 0.5 tbsp Freshly squeezed Lemon Juice
- 30 grams Unbleached White All-Purpose Flour Sifted before adding.
For serving (optional)
- Icing Sugar, for dusting Optional for presentation.
- Fresh Berries or Other Fruit Optional for serving.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Grease a 10-inch springform pan with olive oil or butter and line the bottom with parchment paper.
- In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour in the whipping cream, sea salt, vanilla extract, lemon extract, and lemon juice, and mix until combined.
- Sift the all-purpose flour and mix on low speed until no lumps remain.
Baking
- Pour the batter into the prepared springform pan.
- Bake in the preheated oven for about 55 to 60 minutes. The top should turn golden brown while the center remains slightly jiggly.
Cooling and Serving
- Once baked, let the cheesecake cool on a wire rack, then refrigerate for at least one hour.
- Serve directly from the pan or plate it on a serving platter, dusting with icing sugar and adding fresh berries or other fruits, if desired.
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