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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.
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
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
Thsnks for your wonderful recipe
Thank you!
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!
Hey Riley,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
Hi! Can’t wait to make this! It looks amazing! I have an 8.5” pan. Do you suggest changing the bake time?
Hey Alexa,
You should be fine following the recipe as is! I hope you enjoy the cheesecake! xTieghan
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!
Hey Crystal,
Awesome! So glad this recipe was enjoyed, thanks for making it! xTieghan
Looks delicious! Do you think it could be frozen?
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
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.
Hey Anna,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
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!! 🙂
Hey Mike,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Excited to make this but out of heavy cream, could you substitute anything? Thanks!
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
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!
Hey Tracy,
I really appreciate you giving this recipe a try, I am so glad it was enjoyed.? xTieghan
Amazing!! Every easy
Perfect lemon flavor and sooo creamy almost like a custard will definitely make this again
Hey Shylynn,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
Wow! It was wonderful. So light and fluffy. Big hit for a family dinner!
Hey Cassidy,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
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!
Hey DJ,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
Would splenda work for the lemon -sugar topping? I’ve used Splenda in baking but not sure if it will caramelize as expected?
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
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.
Hey Tabitha,
Thanks a bunch for making this recipe, I am thrilled that it was enjoyed. Have a great week! xTieghan