Lemon Basque Cheesecake

Craving a cheesecake that breaks all the rules? This Lemon Basque Cheesecake combines the caramelized top of a traditional Spanish Basque cheesecake with bright citrus notes for an unforgettable dessert that’s both sophisticated and simple to make. Ready in 45 minutes (but needs 2 hours to chill).

The first time I made a Lemon Basque Cheesecake, I watched in horror as it puffed up like a hot air balloon in the oven. But fear not - that’s exactly what’s supposed to happen…I just hadn’t yet realized that my latest kitchen experiment was actually a twist on Basque Cheesecake. 

This Spanish-inspired cheesecake is about to become your new favorite dessert, and I’m here to tell you exactly how to make it at home.

this recipe

What is Lemon Basque Cheesecake

Imagine taking the rich, creamy decadence of a traditional Basque cheesecake (originally created in La Viña restaurant in San Sebastián, Spain) and giving it a bright, citrusy makeover. That’s a Lemon Basque Cheesecake.

Unlike American cheesecake, this Spanish dessert wears its darkened, caramelized top like a badge of honor. There’s no graham cracker crust, but the addition of lemon gives it a brighter, springy flavor - think sunshine in cheesecake form.

The burnt/caramelized top isn’t a mistake; it’s what gives Basque cheesecake its distinctive flavor profile. When combined with the tart lemon notes, it creates an incredible contrast that makes your taste buds do a little happy dance.

And unlike traditional cheesecakes, there’s no fussy water bath or crust to worry about. It’s beautifully rustic and intentionally imperfect.

Ingredients

For the lemon basque cheesecake

• Cream cheese (full fat cream cheese works best)
• Granulated sugar
• Large eggs
• Heavy cream
• Sour cream
• Lemon zest
• Lemon juice
• All-purpose flour
• Sea salt

For the candied lemons:

• Lemons
• Brown sugar
• Boiling water

How to make Lemon Basque Cheesecake

Start by preheating your oven to 450°F. Line an 8-inch springform pan with parchment paper, making sure it extends up the sides but doesn’t fold over onto the top of where the cake will be.

Begin by beating your cream cheese and sugar together, about 2 minutes using an electric mixer with the paddle attachment, until completely smooth. Add the eggs one at a time, making sure to scrape down the sides of the bowl between each addition. Once the eggs are incorporated, beat in the heavy cream, sour cream, lemon zest, and lemon juice.

Next, sift together your flour and salt. To prevent lumps, whisk these dry ingredients with a few spoonfuls of the wet batter until smooth. Then combine this mixture with the rest of your batter, mixing until everything is evenly incorporated (stop mixing as soon as it is!). Pour the batter into your prepared pan.

For the candied lemons, slice them very thinly and arrange them in a small baking dish. Sprinkle with brown sugar, pour over the boiling water, and cover the dish with foil.

Place both the cheesecake and the covered lemons in the oven. Bake the cheesecake for 25-35 minutes - you’re looking for a well-browned top while the center should still have a slight jiggle. The internal temperature should reach about 140°F. Remove the cheesecake from the oven when done.

Keep the lemons in the oven, remove their foil covering, and let them cook for another 5 minutes until slightly browned. Take them out and let them cool at room temperature.

Tips

Making a lemony Basque-style cheesecake is thankfully not very complicated. But here are a few tips to make sure your dessert is the very best it can be:

What kind of lemons to use? You can make this recipe with whatever type of lemon you like (or is available to you). If you’d prefer more subtle citrus notes, try Meyer lemons. They bring a softer to this cheesecake recipe. 

Room temperature cheese. Your cream cheese needs to be at room temperature. I mean really room temperature - not that half-hearted, just-took-it-out-of-the-fridge-20-minutes-ago situation. Give it at least 2 hours on the counter. (If you’re mixing by hand, your arm muscles will thank you.)

Don’t skimp on the parchment paper. You want the parchment paper to come up higher than the pan sides - those wrinkles in the paper? They’re part of the charm. Think of them as your cheesecake’s signature. That said, if you want perfectly smooth sides, you can cut the parchment paper into carefully placed strips to avoid wrinkles.

Mix well, but not too well. Over-mixing will incorporate too much air, which can lead to big cracks. Mix until just combined, and no more. I use an electric mixer (because my mixing muscles are…underdeveloped) but it’s worth mixing by hand if you’re not sure of when to stop.

Let it cool. Let the cake cool to room temperature before putting it in the fridge to avoid big cracks (though it’s okay if a cheesecake cracks, it doesn’t change the flavor in any way).

Variations

While this lemon version is absolutely divine, the Basque cheesecake is one that is ready to see a bunch of different variations. Here are some suggestions: 

Limoncello. Add some limoncello for an adult version that’ll make your dinner parties considerably more interesting. It also adds an additional layer of citrus to further cut through the rich cheesecake.

Chocolate Orange. Orange zest and a hint of dark chocolate create a sophisticated twist. 

Chocolate. If you’re looking to mix a couple of classic flavors, a Chocolate Basque Cheesecake is the way to go.

Lemon Curd. If you love the lemon flavor, and are looking to up the ante, try adding some homemade lemon curd to make a super lemony lemon cheesecake cake.

Serving suggestions

The beauty of this Lemon Basque cheesecake lies in its simplicity. Serve it at room temperature to fully appreciate its texture. A light dusting of powdered sugar and/or some fresh berries (raspberry works particularly well) are great additions - though I love adding a dollop of whipped cream.

It’s the perfect finishing touch, creating a trifecta of textures: creamy cheesecake, sticky-sweet candied lemon slices, and pillowy whipped cream.

For an extra lemony kick, serve with a side of lemon curd. Just don’t tell any purists I suggested that.

Storage suggestions

This Lemon Basque Cheesecake will keep in the fridge for up to 5 days. Store it in an airtight container, and let it come to room temperature before serving.