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Simple Lemon Sugar Burnt Basque Cheesecake…just what your weekend needs. This cheesecake has a crinkly, flaky, sweet top with a creamy lemony cheesecake filling. Its deep brown top has cracks all around for a rustic, but pretty, and very unique look. It’s really not like any other cheesecake you’ve had before. It’s flaky on the outside, but the inside is creamy, rich, and bursting with notes of springy lemon flavor. Bonus? This is the easiest cheesecake to make and (almost) impossible to mess up.
Well look at that, not one, but two non-chocolate desserts this week. Between Tuesday’s crème brûlée and today’s cheesecake, I am really on a vanilla-themed dessert kick. I wasn’t planning to share this cheesecake today, but after I gave a little preview on Instagram the other day, it was clear that everyone seemed to want this recipe now.
With Easter rapidly approaching, I definitely have spring-themed desserts on my mind. In the past, I’ve share shared mostly chocolate Easter desserts, but this year I’m embracing more of the classics. But classics with a twist…of course.
Enter this burnt Basque cheesecake. I made a blueberry Basque cheesecake a few summers ago. But today I wanted to share a more traditional take with the addition of sweet lemon. It’s truly the simplest cheesecake you’ll ever make and possibly the most delicious too.
This one is pretty hard to beat.
The background on the Burnt Basque Cheesecake
A little back story on the Basque Burnt Cheesecake. It originated in San Sebastian, Spain in 1990 and was created by chef Santiago Rivera of La Viña. It’s traditionally a crustless cheesecake made with a lot of cream cheese and plenty of eggs. The biggest difference between a Basque cheesecake and a more traditional American cheesecake is that the Basque cheesecake is baked at a higher temperature. The high heat creates a deep dark brown “burnt” exterior, while still maintaining a super creamy and almost custard-like interior.
Personally, what I love the most about the Basque-style cheesecake is that it’s no-fuss, no-stress, and absolutely nothing too fancy. It’s OK that it looks burnt, and it’s OK that the top has crinkly cracks throughout. In fact, the more imperfect-looking it is the better.
I’m all about that imperfect, but perfect look.
Making the Basque cheesecake is easy, here is how…
Traditionally, this cake is made very, very simply with just cream cheese, sugar, heavy cream, and flour. A splash of vanilla is also added and a pinch of salt too. This helps to lighten up and balance out the rather rich cheesecake.
I kept my changes pretty simple, but I think they make a big difference.
I added in fresh lemon zest, doubled up on the vanilla, and used a smidge smaller amount of eggs for an even creamier and sweeter cheesecake.
But it’s the lemon sugar that’s the star here. It adds just the right amount of lightness to this rich cheesecake.
Start with the your ingredients. Everything should be at room temperature, but especially the creamy cheese and eggs. You’ll want the cream cheese to be able to easily be whipped together with the sugar and lemon zest. It turns extra light and fluffy, which creates the perfect texture for the cheesecake.
I like to cream the cream cheese with sugar and lemon to really infuse the lemon zest into the cream cheese and create an even more flavorful outcome.
My grocery store had the pretties pink lemons so I used those, but Meyer or regular lemons both work wonderfully within this cake.
Once the cream cheese is light and fluffy, simply beat in the eggs, then the cream. Once the batter is smooth, sift over a bit of flour and a pinch of salt. The sifting is key and ensures you’ll end up with a light creamy cheese cheesecake with no clumps of flour.
And now you bake.
Pour the batter into a parchment-lined cake pan, then sprinkle with a little lemon sugar. And that’s it, one of the simplest cake batters.
As I mentioned above, you’ll bake this cheesecake a high heat…400° F, for about an hour. As the cheesecake bakes, it rises tall in the oven and turns a deep, deep golden brown with burnt patches all around. The sugar on top is not traditional, but so delish. It ends up caramelizing and creates a flaky, crackly top…which I adore.
It’s very unique and at the same time, so pretty.
I let the cake cool in the pan. I then remove it from the pan and carefully pull away the sides of parchment paper. You’ll want to be careful when removing the parchment paper. If you pull too fast, you’ll end up tearing into the cake, as the cake does like to stick to the parchment around the sides.
Once the cake has cooled, you can slice, sprinkle with a little more lemon sugar, and serve. Unlike an American cheesecake, this is best served at room temperature. Though you can certainly chill it if you prefer.
And that’s it. Every bite is a little flaky with the creamiest cheesecake center that’s bursting with sweet vanilla and lemony flavors. This simple lemon sugar burnt Basque cheesecake is every bit as delicious as it sounds.
Perfect for a bit of very early spring weekend baking…
Looking for other springy lemon desserts? Here are a few to try:
Earl Grey Blueberry Lemon Cake
Bursting Blueberry Lemon Layer Cake
Lemon Coconut Naked Cake with Whipped Vanilla Buttercream
Lastly, if you make this Simple Lemon Sugar Burnt Basque Cheesecake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Lemon Sugar Burnt Basque Cheesecake
Servings: 10
Calories Per Serving: 210 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 (8 ounce) packages cream cheese, at room temperature
- 3/4 cup plus 3 tablespoons granulated sugar
- 2 tablespoons lemon zest
- 3 large eggs, at room temperature
- 1 1/2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
Instructions
- 1. Place a rack in the middle of the oven. Preheat the oven to 400° F. Lightly butter a 9-inch spring-form pan and line with parchment paper going up the sides of the pan. 2. In a mixing bowl, beat together the cream cheese, 3/4 sugar, and 1 tablespoon lemon zest on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the cream and vanilla, beat until combined, about 30 seconds.3. Sift the flour and salt into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pan.4. In a bowl, mix 3 tablespoons sugar and 1 tablespoon lemon zest. Sprinkle the top of the cake with half of the lemon sugar, reserving the remaining sugar for serving.5. Transfer to the oven and bake for 50-55 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled. I like room temp best.
This post was originally published on March 12, 2021
What size pan do you use – 8in? Any tips for adjusting the recipe for a 6in cheesecake?
Hey Kat,
I used a 9 inch springform pan. If you want to use a 6 inch pan, I would probably cut the recipe in half. I hope you enjoy the cheesecake! xTieghan
Such a hit at my little dinner party. This was quick and easy to put together. Glad I started 4-5 hrs before dinner so it had time to cool and replace onto a pretty dish. This received so many complaints from our guests.
Hey Kathryn,
Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan
Dear Gluten-free bakers – please let me know how it came out using gluten free flor while substituting the regular flour. And which gluten free flor did you use?
Hey Tania,
I would recommend using an equal amount of Cup4cup gluten free flour. I hope you enjoy the recipe, please let me know how it turns out! xTieghan
Could I sub arrow root for flour ?
Hey Diane,
Sorry I do not think arrow root will give you the best results, but you could use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I often like to cut baking recipes in half and just use smaller pans.
Any tips for adjusting the baking time on this one, if I were to halve the recipe?
Thank you; this looks amazing!
Hey Jess,
I have not cut this recipe in half before, but I would bake for at least 30 minutes. I hope you love the cheesecake! xTieghan
Basque cheesecake is originally from the Basque country in SPAIN, not France :S
Thanks so much Sara! xTieghan
It looks delicious! I love the twist. But I do think that the cake originated in San Sebastian in Spain!
Thanks so much! xTieghan
I’m unclear as to how to line the pan. Typically, it’s only on the bottom but you mentioned peeling it away from the sides. Can you explain this for me, please?
Hey Shelly,
I lined my entire springform pan:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
dear, love your work. need finer details INCLUDED in the recipe (i do read all the yak yak before, but i print out and work from the printed recipe- i am old, so dont bake with a tablet or computer screen in front of me…would be messy.) So please consider clarifying how much sugar goes into the bowl and how much goes into the topping and how much is left for “later”…Also, re-reding i notice that the printed recipe says, in Instruction #2 “….the cream cheese, 3/4 sugar…” is that the ful 3/4 cup, or is that 3/4 of the the 3/4 cup?? looking forward to this one
Hey Susan,
Sorry for the confusion, all of the measurements are listed in the ingredient list. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is nothing short of perfect. I have made it twice as written, and my latest was a cross between this recipe and your lemon sugar version. I simply followed this recipe (skipped the hazelnut liquor), increased the vanilla to 1 &1/2 T . vanilla, added 1 T. Lemon zest and 2 cups fresh blueberries. (They sank to the bottom lol). The top was sprinkled with 3 T sugar mixed with 1 T. Grated lemon zest. I baked it for 60 min. It was delicious, and my guests absolutely raved about it. Thank you so much for your recipes. You are one of my go to recipe banks now!
Hey Cindy,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx
Wasn’t this invented San Sebastián, Spain?
Yes! So sorry, just an error on my part. All fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’m looking for Passover desserts and this would be great except for the flour. Can I swap almond or another nut flour here? Thanks.
Hey Liz,
I would recommend using a GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
A caramelized top?! A crust-less cheesecake?! Lemon sugar?! Sounds like what dreams are made of (in my GF ridden house)! Just a quick little swap of GF flour and I will be making this tonight! Looks delightful 🙂 Thank you!
Lol thanks Margo! I hope you love the cheesecake! xTieghan
Yummy. And, thanks for yet again chocolate. Making this one very soon. Perfect for Easter. Thanks.
Hey Joyce,
Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan
I MUST try it. I adore cheesecake and this version seems amazing !
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!!
I have been waiting for this recipe since you shared that one little picture earlier this week. I am SO excited to try it. Looks absolutely delicious! Thank you!
Hey Brittany,
I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday? xTieghan