Lemon Burnt Basque Cheesecake
A unique and velvety cheesecake that combines the rich, creamy texture of traditional cheesecake with the bright zest of lemon, featuring a beautifully burnt top.
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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Notes
For the best results, ensure all ingredients are at room temperature and avoid overmixing the batter. Monitor the baking closely to achieve an ideal burnt top without charring.