halfbakedharvest4.2
Simple Lemon Sugar Burnt Basque Cheesecake
This cheesecake has a crinkly, flaky, sweet top and a creamy lemony cheesecake filling. Bonus, it's easy and delicious!
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●oven
📝 Preparation Steps
1
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.
cream cheese, at room temperature3 (8 ounce) packageslemon zest2 tablespoonslarge eggs, at room temperature3
Nutrition Facts
calories
210 kcal
serving Size
1 serving
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