Lemon Basque Burnt Cheesecake is super easy to make and no mixer is needed!
Basque Burnt Cheesecake is so light, airy, and full of flavours that my hubby requests it for his birthday! I’ve added lemon flavour to it so this is very refreshing. If you are bored with the regular burnt cheesecake, lemon basque burnt cheesecake is the way to go~
Basque burnt cheesecake is baked high and fast so it is brown on the top, while still gooey and jiggly in the center, just so smooth and melts in your mouth after refrigerating overnight!
One thing that you need to keep in mind is the temperature of your oven, but you can’t really screw up a burnt basque cheesecake. I have baked them at different temperatures and for longer or shorter times, and the result is amazing. The only difference, I will say, will be how the center will be set. If you bake it for a longer time, then the center will be set, and after refrigerating overnight, the cheesecake will have more texture.
I have also shared my diet version of a basque burnt cheesecake before, that one I didn’t add any heavy cream, you may check that out here: Basque Burnt Cheesecake With NO HEAVY CREAM & MIXER
What do you need in this Lemon Basque Burnt cheesecake recipe?
Jump to Recipe- lemon zest
- cream cheese
- heavy cream
- sugar
- egg
- vanilla extract
- sour cream
- cornstarch
How Long can you keep this Lemon Basque Burnt Cheesecake?
Lemon Basque Burnt Cheesecake can last in the fridge for about 4-5 days. I have mine stored in the fridge for 4 days without any problems, but I doubt if this will last that long in your house!
If you are hosting a party and would like to make this Lemon basque burnt cheesecake for dessert, you can make it at least 1 day in advance, because you will need to refrigerate the cake overnight.
I also think that this would work if you put it into the freezer to store it and transfer it back to the fridge two days prior before serving.
Can we substitute sour cream with lemon juice in this Lemon Basque Burnt Cheesecake recipe?
Yes, you may substitute sour cream with lemon juice. Keep in mind if you use lemon instead, the cake will be less creamy.
If you want it with lemon juice, I would recommend trying my diet version of basque burnt cheesecake.
For this recipe, I want it to be full fat because the cream and lemon work so well together!
What size of a cake pan is this Lemon Basque Burnt Cheesecake?
I used 6 inches cake pan in this recipe. I haven’t tried to bake a bigger one because I feel like a small slice each time is good enough. This is a pretty rich cheesecake. 🙂
What temperature should we bake this Lemon Basque Burnt Cheesecake?
In this recipe, I used 460F. I have a fairly new oven stove and the temperature is very different than my old Kitchen gas stove oven.
I remember baking this cheesecake in my old oven at 230C and it took 45 minutes to bake, while my new gas oven only takes 25 minutes at 460F.
You always need to try your oven and you may need to adjust +/- 20F if needed.
Super Smooth Lemon Basque Burnt cheesecake
Equipment
Ingredients
- 500 g cream cheese room temperature
- 120 g sugar
- 4 eggs room temperature
- 225 g whipping cream
- 2 tsp cornstarch
- 2 tsp sour cream
- Some Unsalted butter Melted
- Some lemon zest
Instructions
- Preheat oven to 460F. Melt butter, then butter the mould and line the mould with parchment paper
- Whip the cream cheese and sugar, and microwave for 30 seconds if needed. Mix in whipping cream, sour cream, and egg (one egg at a time). Mix until combined.
- Add Vanilla extract, lemon zest and constarch.M ix until combined. (make sure you don’t overmix)
- Run through the batter in the strainer, then pour the batter into the mould.
- Bake for 20-25 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
- Refrigerate overnight. Remove from the mould and serve.
- Enjoy the best basque burnt cheesecake recipe with your loved ones!
Video
Notes
- You may substitute sour cream with lemon juice
- All the ovens are different, monitor closely towards the end, and adjust the oven =/- 20F if needed.
- You can skip the lemon zest then this is a classic burnt cheesecake recipe.
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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