Burnt Lemon Basque Cheesecake – Easy Recipe!

Fresh lemon zest, cream cheese, brown sugar, and cream bake together in high heat to produce a beautiful lemon basque cheesecake with a creamy filling and a hint of citrus. Using just a handful of ingredients, this is hands-down the easiest cheesecake you can make!

I have a friend who makes a killer lemon cheesecake! It’s divine! And she gave me the recipe! The only thing is.. it’s a traditional cheesecake that has many, many steps. Don’t get me wrong—I’m all for artisinal cooking that requires vision and patience… But at this phase in our busy family life, with kids underfoot,  I crave simple recipes and this is my go to recipe at the moment meant.

Because this recipe uses real lemon, the consistency of this cake is more akin to a Swedish Cheesecake ( Ostkaka). That is to say, it’s slightly crumbly, rather than smooth. I love it; let me know what you think in the comments below!

This recipe is inspired by a recent trip, the original recipe for basque cheesecake comes from the Basque region of Spain, nowhere near the sunny Southern village where we stayed. But our favorite cafe on the shoreline served a light lemon basque cheesecake that was to die for! I had already begged for their carrot cake recipe and felt it might be pushing my luck if I asked for this recipe too so I've been experimenting at home and eating alot of cheesecake.

Lemon Burnt basque cheesecake recipe

Ingredients

2 lb/ 1k g Cream Cheese– preferably full-fat cream cheese and at room temperature.

1.5 cup/ 375g White or light brown sugar—Some recipes call for as much as 2 Cups/ 400g sugar, but I’ve found this to be too sweet! 

1 Cup/ 230ml Heavy cream

7 Large Eggs 

Lemon zest – of one whole lemon

Lemon juice – 2 tbps.

Pinch of salt

1 tbsp All purpose flour – Plain flour is often included in basque cheesecake recipes and is said to help stabilize the cake and improve texture. You can substitute for a gluten-free 

You will need: 

A springform pan that is 10inches/ 25 cm in diameter

2 large sheets of parchment paper

An electric mixer or a kitchen assistant is helpful. 

​

Method

1. Preheat the Oven to 430°F/ 220°C.

Forget the gentle heat and water bath! Burnt Basque Cheesecakes call for a very hot oven! They should be baked at a high temperature for that bold, caramelized look.

2. Cut two sheets of parchment paper into squares large enough to fill a 10-inch / 25cm spring form. Crush them into balls; this will help them keep their shape in the form. Open them up and lay one on top of the other at 45-degree angles.  
Place in the tin and press down into the edges of the tin. 

Don't worry about getting this perfect; uneven edges add to the rustic look! The cake will puff up like a souffle(and then sink in the middle as it cools), so it's important that the edges of the prepared pan are high enough to accommodate this! 

3. Add the cream cheese, sugar, and lemon zest together in a large bowl and beat until the sugar is well incorporated. 

4. Add the eggs, cream, flour, and lemon juice to the cream cheese mixture. Beat gently until combined and smooth.

5. Pour the mixture into the cake pan, being careful not to spill over the edges.

-Give the form a few taps on the countertop to release any air bubbles from the mixture.

Bake cheesecake in the middle of the oven for 35-40 minutes or until the outer edges are a deep golden brown. You can watch the color of the cake through the oven door. 

The cake should still have a gentle 'jiggle' but don't be afraid of a little color here! 

It can have a deep brown top, and  almost  look burnt. 

Some recipes even recomend increasing the oven temperature for the last 10 minutes of baking time. Don't worry. It won't taste burnt but will have a delicious caramel flavor and will set beautifully after a few hours in the fridge! 

And don't panic if your baked cheesecake no longer jiggles; it will still be delicious but have a less creamy consistency. 

Allow to cool slowly in the form before placing in the refrigerator for at least two hours to set. 

If using a kitchen assistant, use the paddle attachment at medium speed. You will need to scrape down the sides of the bowl of a stand mixer.

You can also make this cake in a food processor, just be careful only to pulse the mixture carefully until combined.

Serving Suggestions

A sprinkle of powdered sugar on top of the cheesecake contrasts the beautiful burnt top, but wait until it has fully cooled! 

Serve at room temperature, and use a sharp knife when slicing. 

​You can use lemon rind to make a simple lemon twist if you wish.

A spoon of whipping cream with lemon curd adds extra lemon flavor.

Storage

Store in the refrigerator for up to 6 days. You can place any uneaten cake back into the spring form and place a plate on top. Or divide into portions and store in an airtight container. This cake also freezes really well! Defrost in the fridge overnight. 

Variations

The base of this recipe can be used to make a vanilla cheesecake. Omit the lemon juice and zest and add a teaspoon of vanilla extract or 1/4 teaspoon of vanilla bean paste.

If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!