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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.

overhead photo of Simple Lemon Sugar Burnt Basque Cheesecake with a few slices of cake cut

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.

prep photo of cake batter in mixing bowl

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.

prep photo of Cheesecake before baking

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.

photo of cake just after baking

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.

overhead close up photo of Simple Lemon Sugar Burnt Basque Cheesecake

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.

Simple Lemon Sugar Burnt Basque Cheesecake slice

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…

Simple Lemon Sugar Burnt Basque Cheesecake | halfbakedharvest.com

Looking for other springy lemon desserts? Here are a few to try:

Earl Grey Blueberry Lemon Cake

No Fuss Lemon Tart

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

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10
Calories Per Serving: 219 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.

Simple Lemon Sugar Burnt Basque Cheesecake | halfbakedharvest.com

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Comments

  1. Dear Tieghan,
    I just discovered your blog today and love your recipes, especially this one. I used to make cheesecakes for a restaurant (back when I could make them in my own kitchen) and continue to make them for family and friends. Will definitely be making this one soon. Thanks so much for your blog.

    1. Thanks so much for following along Beverly! I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    I am baking this for the second time in two weeks for a special occasion. Cheesecake turned out quite well. I have also baked your blueberry basque cheesecake which received rave reviews. I enjoy fixing your recipes. Fun to make and soooooo good.

    1. Hey Veronica,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

  3. 5 stars
    I love this cheesecake. It turned out quite well. Making for a second time in two weeks for a separate occasion. I have also made your blueberry basque cheesecake which received rave reviews. I enjoy all your recipes. Fun to make.

    1. Hey Veronica,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

    1. Hey Alice,
      Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  4. Hi there! To clarify is it 3 x 8 ounces of cream cheese for this one? I can’t convert to metric for Aus for that ingredient! So excited to make this 🙂

    1. Hey Shelley,
      Yes, that is correct. I hope you love this recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    Served it with a sauce made from fresh rhubarb and strawberries, sugar and a splash of orange juice cooked down until thickened. I used Caribbean coarse sugar to make the lemon sugar topping for extra crunch. It is fabulous!!!!

    1. Hey Laurey,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  6. 5 stars
    Super simple and not too heavy. I did use the zest of one entire lemon (about 2T) in the batter, and I used all of the sugar topping prior to baking (I did not put any on post-baking). This is a keeper!

    1. Hey Maribeth,
      Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan

      1. 5 stars
        An amazing recipe. I found this recipe when looking for something different and a little special. I was a nervous because the last cream cheese based dessert I made (from another site) did not set. However, with this one did! I followed the recipe but did add 2T of lemon zest to the batter, it set perfectly and is fabulous. I can’t wait to try more of your recipes.

        1. Hey Mel,
          Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

    1. Hey Lydia,
      Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan

  7. I made this on the weekend for my family and it was amazing!! And so easy to make which was great. I might add a bit more lemon to it as we like lots of lemon but it was absolutely perfect and no leftovers! Thanks for yet another great recipe!

    1. Hey Keri,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

    1. Hey Himani,
      Yes, that is correct:) I hope you love the recipe, please let me know if you give it a try! xTieghan

  8. 5 stars
    Hi! I love this recipe! I’ve made it three times now – so delicious! BUT every time I bake one of these amazing cheesecakes, the top burns quickly. I always end up baking for under 30 minutes. How can I prevent the top from overcooking? Thanks!!

    1. Hey Courtney,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! What rack are you baking on? The top of this is meant to burnt:) xTieghan

      1. Thanks for answering! I have the rack set to the middle of the oven. I know the top should be somewhat burnt, but this is burning quite a bit and very quickly! Mine doesn’t look nicely browned with burnt patches like what I’m seeing in the photos above…it looks completely burnt! Any ideas? Thanks again!!

        1. Hey Courtney,
          I would try covering the cheesecake in foil once it starts to look too dark to allow the rest of the cake to bake. I hope this helps for next time! xTieghan

  9. Hi! I am hoping to make a mini version of this in my ramekins! How long would you suggest baking and at what temperature with this change?

    1. Hey Izzy,
      Sorry, I’ve never tried these in mini ramekins, I would keep the same baking temp, but reduce your baking time and start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions!

  10. Hi Tieghan. Just wondering how well this cheesecake would travel. I’m thinking of making it for Mother’s Day brunch an hour drive away, but how would you recommend transporting it (ie keep in the pan, refrigerate beforehand, etc?)?

    1. Hey Shana,
      I would just keep in covered in the baking pan, it should be totally fine! I hope you love the recipe, please let me know how it turns out! xTieghan

  11. 5 stars
    The recipe calls for 1 tsp of salt but on your blog, you mentioned you added a pinch.
    I think my cheesecake is going to be too salty!! It’s cooling now and I will let you know more after I have a taste of it.

    Thanks for sharing all your wonderful recipe.

    1. Hey Sally,
      Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan

    1. Hey Courtney,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

    1. Hey Hidaya,
      Sure, that should work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. 3 stars
    Here’s the thing about basque cheesecake… it has no crust! So it’s kind of a strange experience. We made it and really like the flavor, but wouldn’t make it again without some sort of crust. And I totally get that with crust it won’t be a “basque” cheesecake, but I’m not really down for crust-less cheesecake!

  13. This recipe looks really good, thank always for sharing! Do you think I can use Mascarpone cheese? I have 16oz left from a event. Thanks, Ari

    1. Hey Ariela,
      Thanks so much! Sure, I think mascarpone cheese might work nicely for you. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  14. 5 stars
    Another great tasting cheesecake! I was skeptical about not having a crust, but it turned out perfect and that meant more cheesecake taste. Thank you for sharing.

    1. Hey Ashley,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan

  15. This turned out as delicious as it looked! Super easy and the crunchy/flaky top was the winning touch. It is now my go to dessert! Thank you!

    1. Hey Emily,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

  16. Hi,
    I have realised tht cup measurements are diff across countries wen converted to grms. Could pls share the recipe with grms. It looks sinfully delicious… awaiting to try it

    1. Hey Su,
      For metric measurements, simple click the “metric” button below the list of ingredients:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

      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
      357 g heavy cream
      1 tablespoon vanilla extract
      31.25 g all-purpose flour
      0.5 teaspoon kosher salt

  17. 5 stars
    I’m a quarter Basque, but I’ve never had the burnt cheesecake. My aunt and I had talked about, so when I saw you post this I knew I had to try it! Made it for Easter and everyone loved it!

    1. Hey Riley,
      Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan

  18. Hi! Can’t wait to make this! It looks amazing! I have an 8.5” pan. Do you suggest changing the bake time?

    1. Hey Alexa,
      You should be fine following the recipe as is! I hope you enjoy the cheesecake! xTieghan

  19. Made this today and it was phenomenal! I’m not a cheesecake fan but this cheesecake was light and creamy. My entire family loved it. Don’t think its gonna last too long…lol Thanks!

    1. Hey Shauna,
      Yes, after you bake the cheesecake, you can freeze it. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. I made it today and I baked it fo 55 minutes but it looks a little to burnt. Hope it will taste good.
    Looks a little darker than yours.
    Waiting patiently for it to cool 😂
    Smells delicious in my home.

    1. Hey Anna,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  21. 5 stars
    Hey Tieghan,
    This was a big hit and turned out perfectly!! Firstly, I am a big lover of cheesecake and you could never share enough of these recipes for me. Not only do I love it but, I share a lot of the food with friends who love it was well.. There’s a girl I love to cook for her she goes to my boot camp. She also has 2 kids they love your food so much as well. The girls name is When I asked her yesterday how it was she said it was amazing everyone loved it!! She also said there was a brief argument over making sure everyone got to have a piece that’s how good it was. I’ve been informed the kids are big fans of my cooking. It was easy enough to make I’ll give them the last couple pieces I have. Thanks again for all your wonderful recipes. Your blog is my favorite by a long shot keep up the great work!! 🙂

    1. Hey Heather,
      You could use whole milk in place of the heavy cream. I hope you love the recipe, please let me know how it turns out! xTieghan

  22. 5 stars
    This was sooo good and so easy to make. Basically fool proof cheesecake and without the hassle of a water bath! I added extra lemon zest and extract as well as cut the sugar down a little. It was a show stopper!

    1. Hey Tracy,
      I really appreciate you giving this recipe a try, I am so glad it was enjoyed.🌷 xTieghan

  23. 5 stars
    Amazing!! Every easy
    Perfect lemon flavor and sooo creamy almost like a custard will definitely make this again

    1. Hey Shylynn,
      Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan

    1. Hey Cassidy,
      Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  24. 5 stars
    Delicious! I made a half recipe with orange zest instead of lemon and it was great. I used 2 small eggs and my cooking time was about the same as a whole recipe. I think my orange sugar sprinkle was wetter than intended and I kept it in the oven until I saw the brown caramelization of the sugar. I was worried about it being overcooked, but it was perfect. I cooled it and then put it in the fridge and we at it cold. Everyone enjoyed it!

    1. Hey DJ,
      Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan

  25. Would splenda work for the lemon -sugar topping? I’ve used Splenda in baking but not sure if it will caramelize as expected?

    1. Hey Kathleen,
      So sorry, I’ve never tested this with Splenda, but let me know how it turns out! I hope you love the recipe! xTieghan

  26. 5 stars
    Made this for my moms birthday and wow it was a crowd pleaser. My dad who doesn’t even like cheesecake ate two pieces inside this was the best cake he’s ever had. The lemon sugar on top was extra awesome. Thanks so much for a great recipe.

    1. Hey Tabitha,
      Thanks a bunch for making this recipe, I am thrilled that it was enjoyed. Have a great week! xTieghan

    1. Hey Chris,
      You should be able to easily slide the cake from the parchment onto a serving plate. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Julie,
      Yes, you can keep on the counter or in the fridge in an airtight container. I hope you love the recipe, let me know if you give it a try! xTieghan

    1. Hey Jessica,
      I have not tested this so I can’t say for sure, but you should be okay! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. Hi Tiegan!
    Love your recipes! Would I be able to make this into muffins instead? If so how long should I bake?

    1. Hey there,
      I haven’t tried this, but I would check for doneness at 30 minutes. I hope you love the recipe, let me know how it turns out! xTieghan

  28. 5 stars
    Just made this and it is AMAZING! So easy and turned out just like the picture. Definitely making this one again. Thanks for another great recipe!

    1. Hey Diana,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

    1. Hey there,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  29. 5 stars
    Love love love but every thing I make from your Half Baked Harvest never disappoints. I love the creamy inside and love the lemon. For me I will add the lemon zest to less sugar for on top.

  30. I only have 2 blocks of cream cheese on hand…could I sub 8 oz of mascarpone cheese for the last block of cream cheese?

    1. Hey Kris,
      I have not tested this so I can’t say for sure, but I bet it would work well for you. I hope you love the recipe, please let me know how it turns out! xTieghan

  31. 5 stars
    omg….. this is insanely delicious. And it might be the easiest dessert I’ve ever made. The texture is so fluffy and the flavor is perfect! It’s so hard to wait for it to fully cool but definitely do- I had some before it was quite ready and waiting a little bit longer really made a huge difference. I’m already thinking about next time I make it, it would be so good topped with maybe some white chocolate drizzle or berries! Thank you so much for this recipe <3

  32. 5 stars
    Super excited to try this recipe out. I can only imagine how devine the lemon and “burnt” flavors are together. Thanks for the history on this type of cheesecake, too… very interesting!

  33. 5 stars
    Absolutely fantastic recipe. My husband and his colleagues devoured the leftovers! The flavor is so good, and I did prefer it room temp (although hubby liked it chilled). The top of mine didn’t brown though, but the sides were great. Would a kitchen torch work to caramelize this? Thanks!

    1. Hey Jen,
      Thanks for making this recipe! I am so glad it was a hit! You could definitely try that! xTieghan

  34. 5 stars
    Super simple. I served with fresh fruit and it was delicious and beautiful. I did add extra lemon sugar 🙂 couldn’t help myself!

  35. 5 stars
    Easy and delicious! Topped with sliced fresh strawberries. The baked on lemon sugar is to die for!!!! Yum!

    1. Hey Tracy,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

    1. Hey Liz,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

  36. 5 stars
    I forgot to set the eggs out to get to room temperature, but it still turned out great!! Loved the lemon sugar!

    1. Hey Sara,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

  37. Thank yo so much for this recipe!!!!!
    I had printed out a similar recipe for the Basque Cheesecake a few weeks ago and sent it to my friend who is living in France this year. I challenged her to a “bake-of”…one that we could do on faceTime. It looked wonderful but richer than yours, 5 eggs, 4 pounds of cream cheese etc. BUT yours included lemon zest, one of my favorite ingredients and it make perfect sense.
    SO I sent her your blog recipe and that was the one we made together (I live in California, she in Montpellier).
    WELL, the cakes we made were “out of this world” good, and got rave reviews and indeed, half of the cake was eaten the first day, with only me and my husband in our covid lockdown. YOU HAVE a REAL WINNER with this recipe.
    Now I am seeing the recipe, in many versions, all over the internet, but yours will always be my favorite. THANK YOU!!!!

    1. Hey Judith,
      I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan

  38. Can you add a crust to this like a typical american cheese cake?? Love this idea but I think i still need a grahm cracker or wafer crust 🙂

    1. Hey Elle,
      I haven’t tested this, but I am sure a crust would work just fine for you. I hope you love the recipe! xTieghan

  39. I made this last night and it was SO simple and delicious. I was worried about how dark mine coloured up but it gave it a really nice burnt sugar flavour. Perfect for a chilly Autumn night in Australia

  40. Hey Tieghan!
    So happy to be commenting again (been reading for a while but stopped commenting -> sorry love!).
    This cheesecake is so beautiful!! Love the addition of lemon sugar on top with the burnt flavors of the cheesecake. So excited to make this. Lol my roommate is commissioning me for a lavender cheesecake. Do you think fresh (food grade) lavender could be added to this? If so, should I steep it in the cream (then get to room temp) first or just add crushed buds? Hahah Thanks for the help Tieghan! I hope you’re enjoying Easter prep! 🙂
    Best,
    Kristin

    1. Hi Kristen!! Nice to hear from you again! I would beat 1-3 teaspoons dried lavender in with the sugar and lemon, I actually think that will be so delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Michelle,
      I’ve never tried this, but I don’t see why it wouldn’t work for you! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  41. This recipe looks amazing! Do you think I could add some blueberries on top before baking (kind of like a mashup of the two recipes), or do you think it would throw off the final product?

    1. Hey there,
      I think the blueberries could work well for you. I hope you love the cheesecake, let me know how it turns out! xTieghan

  42. 3 stars
    I made this tonight and it stuck horribly to the parchment paper. It literally fell apart when i took it out of the pan and all the crust stuck.

    Are you supposed to butter the pan and butter the paper?

    1. Hey Lauren,
      So sorry to hear this, are you sure you used parchment paper and not wax paper? Parchment paper is considered not stick, so you never have to worry about anything sticking. Let me know! xTieghan

  43. This looks absolutely delicious!! Am I able to use a muffin pan instead of a cake pan, to make small individual cheesecakes? Would that be ideal? Thank you for this recipe, I will definitely make it!

    1. Hey Mazie,
      I’ve not tested that with this recipe, but I don’t see why it wouldn’t work for you! I would just reduce your baking time accordingly. I hope you love the recipe, please let me know how they turn out! xTieghan

  44. 5 stars
    LOVE this recipe and I’m not a big fan of cheesecakes. This was pretty simple to make although I made a special trip for lemons as I didn’t have those on hand. Served this to dinner guests last night and got rave reviews. It looked so beautiful and tasted even better. Everyone ate every crumb!

  45. Tastes delicious, the lemon is such a nice touch.
    Was just wandering if you have any tips or tricks to avoid the cake collapsing? Thanks!

    1. Hey there,
      Thanks a lot for making this recipe, I am so glad it was enjoyed. Sorry I don’t, that is just the nature of the cheesecake. Happy Sunday! xTieghan

    1. Hey Ivonne,
      You could use a cake pan, you just might not need all of the batter. I hope you love the cheesecake, let me know how it turns out! xTieghan

  46. 5 stars
    I made this yesterday for my husband and me to share with another couple. I will admit it, I thought there is no way this is ready to come out of the oven after 50 minutes – way too jiggly – so I baked it 5 minutes longer and it didn’t need it. 50 minutes in an oven that reads 400 will be my next go at it. I made a note on the recipe to amp up the lemon flavor so I will be adding more zest next time and probably a touch of lemon extract, purely personal preference as it is delicious the way it is. This was so pretty and I might add, all gone!

    1. 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

  47. 5 stars
    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.

    1. Hey Kathryn,
      Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan

  48. 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?

    1. 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

    1. 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

  49. 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!

    1. 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

  50. 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?

    1. 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

  51. 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

    1. 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

    1. 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

  52. 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.

    1. 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

  53. 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!

    1. Hey Joyce,
      Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! Have the best weekend☀️ xTieghan

  54. 5 stars
    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!

    1. Hey Brittany,
      I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan