Name: Burnt Basque cheesecake with lemon recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Cuisine: french
Ingredients: 750g cream cheese at room temperature; 190g caster sugar; A pinch of salt; 5 eggs; 350ml cream; 2 tsp vanilla extract; 2 tsp lemon extract; 30g plain flour; 100ml fresh lemon juice

by Lindy Lawler Last updated on 06/27/2022

This creamy burnt Basque cheesecake is bursting with lemon, making it a unique cake for sharing. With an almost caramel-like crust which forms around the cheesecake and creates a super-creamy cheesecake texture inside that you will want more of! - Lindy Lawler

Ingredients

750g cream cheese at room temperature
190g caster sugar
A pinch of salt
5 eggs
350ml cream
2 tsp vanilla extract
2 tsp lemon extract
30g plain flour
100ml fresh lemon juice

Method

Step 1

Line a 20cm springform tin with baking paper. If you have trouble fitting the baking paper into the tin, crumple it then open it up and push it into the tin. You may need to use two sheets of baking paper.
Step 2

Mix cream cheese, sugar, salt and vanilla extract until smooth. Add eggs, one at a time. Beat well after each addition.
Step 3

Add cream, lemon essence and lemon juice. Beat for 5 minutes from low. Sift flour in and beat on low for 15 seconds. Remove the bowl from the mixer and tap to remove air bubbles.
Step 4

Bake at 180 degrees fan-forced (or 200 degrees convention) for 55 minutes. Leave the cheesecake in the springform tin to cool on a baking rack. Once completely cooled, place in the fridge for 5 hours or overnight. Slice and serve.