Lemon Basque Cheesecake is a rich, creamy cheesecake with a caramelized top and juicy bursts of tart lemon juice. This Basque-style cheesecake is beautifully imperfect - baked at a high temperature to achieve a deeply golden, slightly cracked top, while staying irresistibly soft and creamy inside. The lemon add a bright, tangy contrast to the sweetness of the batter, creating a wonderful balance of flavors in every bite. No crust needed - just parchment paper and a hot oven for that signature rustic edge. It's perfect for 2–4 people, or a few indulgent servings over a few days.
Ingredients:
- 250 g cream cheese, at room temperature
- 120 g heavy cream, at room temperature
- 2 eggs, at room temperature
- 60 g sugar
- 20 g flour or cornstarch
- 1 lemon – zest and juice
Instructions:
1. Preheat the oven to 220°C (425°F). Line the bottom of a 6-inch baking pan with parchment paper.
2. Zest the lemon and combine the zest with the sugar. Rub them together until the sugar is slightly moist and lightly green in color.
3. Squeeze the lemon juice and set it aside.
4. In a mixing bowl, cream the room-temperature cream cheese with the lemon sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition until fully incorporated.
6. Pour in the heavy cream, add cornstarch and lemon juice, and blend until the mixture is smooth.
7. Pour the cheesecake batter into the prepared baking pan and smooth the top with a spatula.
8. Bake in the preheated oven for 20–30 minutes, or until the top is set, puffed, and the center is slightly jiggly.
9. Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.
10. Transfer the cheesecake to the refrigerator (still in the pan) and chill for at least 4 hours or until fully set.
11. Once set, carefully remove the cheesecake from the pan, slice, and serve.
