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    Sift » Blog » Holidays » Christmas

    Published: Dec 15, 2021 · Modified: Sep 6, 2022 by Laura Sirkovsky-Kauffman · This post may contain affiliate links.

    Lemon Burnt Basque Cheesecake Recipe

    Jump to Recipe Jump to Video Print Recipe

    This recipe for cheesecake basque is absolutely delicious and ridiculously easy. Follow along with the video tutorial for a step-by-step guide as to how to make this incredible dessert!

    Lemon Burnt Basque Cheesecake Recipe with one piece tilted sideways on parchment paper

    I love Basque cheesecake. This is my third one on my website I love it so much. I simply cannot get enough. As I also love lemon, I figured it was time to combine the two and thus the lemon burnt basque cheesecake recipe was born. Let’s get to it.

    Basque Burnt Cheesecake Origin

    Burnt basque cheesecake (otherwise known as a San Sebastian cheesecake recipe) differentiates itself from traditional cheesecake as it does not require a water bath in the oven.

    Whereas a traditional cheesecake would have no cracks on the top, San Sebastian cheesecake recipes call for a dark color on the top that can lead to cracking, in fact, it is encouraged!

    The cake was originally created by La Viña Bar in San Sebastian, Spain (Basque territory- specifically the northern part of Basque territory). Burnt Basque Cheesecakes recipes never call for a crust, another significant distinction between them and their regular cheesecake counterparts! Baking the cake at a high temperature helps to caramelize the outer layer of the cake, helping to give it a distinctly delicious flavor.

    What is the difference between a burnt basque cheesecake recipe and a Japanese burnt cheesecake recipe?

    Not much differentiates the two types of cheesecake, however, Japanese cheesecake is entirely different from a “traditional” cheesecake. A regular cheesecake typically has a crust, and uses a good amount of cream cheese. In the Japanese style, the cheesecake is baked without crust (similar to a san sebastian cheesecake recipe), uses less cream cheese, and uses whipped egg whites to lift up the cake and make it incredibly fluffy!

    Can you make this recipe into mini burnt cheesecakes or mini basque cheesecakes?

    Yes! You absolutely can. I would suggest lining a muffin with tin muffin liners. I have a better explanation of this for my recipe for blueberry burnt basque cheesecake. But mini basque cheesecakes are definitely an option. To see instructions, go to my recipe where I discuss how to do that for blueberry burnt basque cheesecake.

    Recipe Alterations: Can this recipe be made into a keto burnt basque cheesecake?

    Aspects of the recipe are part of a keto friendly diet, i.e. the dairy parts. However, as a keto diet is no sugar and even supplementing gluten free flour for baking is not generally accepted I would say that this recipe would not be suitable for adapting into a keto burnt basque cheesecake.

    What do you need for this Lemon Burnt Basque Cheesecake Recipe?

    1. 1 ¼ cup heavy cream
    2. ¼ cup lemon juice
    3. 3 large eggs
    4. 24 oz (3 packages) of softened cream cheese
    5. ¾ cup sugar – a few teaspoon more to sprinkle on the top
    6. 1 teaspoon vanilla
    7. ¼ cup gluten free flour (I used King Arthur)

    How do you make it?

    1. Set your oven to 400°F. Meanwhile, in the bowl of your stand mixer, add the softened cream cheese and beat for 2-3 minutes. Add the sugar and allow the mix to come together for 2-3 more minutes. Proceed to add your eggs, one at a time. Once fully incorporated, scrape down the sides of the bowl to make sure all of the cream cheese is soft and that there will be no lumps.
    2. Pour in the lemon juice, cream, and vanilla. Make sure the speed is not too high as you do not want the liquid to go flying out of the bowl. Add the gluten free flour (or regular flour if you are not gluten free) and either fold it in by hand with a spatula or leave it in the bowl with the mixmaster running for no more than 30 seconds.
    3. Grease a springform pan with butter and line it with parchment paper. Pour the batter into the pan and bake for 55 minutes. Once done, allow to come to room temperature on the counter and then transfer to the fridge for a minimum of 2 hours, I prefer overnight. When you wish to serve it, you can eat it right out of the fridge or allow it to come to room temperature for 30-60 minutes prior to serving. Either way is delicious!
    ingredients for lemon burnt basque cheesecake recipe
    beat the cream cheese, sugar, and eggs. Add the cream and lemon juice
    Either fold in the flour or beat it with the mixer for around 30 seconds.
    Grease and line a springform pan with parchment paper. Pour the batter into the pan and bake
    Once the cake has baked (55 minutes at 400°F) place in the fridge
    It should stay in the fridge for a minimum of 2 years or better yet, overnight
    If you want to eat it right out of the fridge, go ahead
    Otherwise, leave it at room temperature for 30 minutes to an hour and then serve

    Looking for other cake recipes?

    Traditional Burnt Basque Cheesecake
    Heath Bar Cheesecake
    Chocolate Cake
    Blueberry Burnt Basque Cheesecake
    Sleeping Beauty Cake
    Orange Olive Oil Cakes
    Funfetti Cake
    Carrot Cake
    Harry Potter Birthday Cake
    Salvadorian Breakfast Cakes

    Lemon Burnt Basque Cheesecake Recipe on parchment paper

    Lemon Burnt Basque Cheesecake Recipe

    Laura Sirkovsky-Kauffman
    This Lemon Burnt Basque Cheesecake Recipe is quick, easy, and a crowd pleaser. Follow the video tutorial for step-by-step instructions!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 55 mins
    Total Time 1 hr
    Course Dessert
    Cuisine Basque
    Servings 1 9 inch cheesecake
    Calories 4284 kcal

    Ingredients
      

    • 1 ¼ cup heavy cream
    • ¼ cup lemon juice
    • 3 large eggs
    • 24 oz 3 packages of softened cream cheese
    • ¾ cup sugar - a few teaspoon more to sprinkle on the top
    • 1 teaspoon vanilla
    • ¼ cup gluten free flour I used King Arthur

    Instructions
     

    • Set your oven to 400°F. Meanwhile, in the bowl of your stand mixer, add the softened cream cheese and beat for 2-3 minutes. Add the sugar and allow the mix to come together for 2-3 more minutes. Proceed to add your eggs, one at a time. Once fully incorporated, scrape down the sides of the bowl to make sure all of the cream cheese is soft and that there will be no lumps.
    • Pour in the lemon juice, cream, and vanilla. Make sure the speed is not too high as you do not want the liquid to go flying out of the bowl. Add the gluten free flour (or regular flour if you are not gluten free) and either fold it in by hand with a spatula or leave it in the bowl with the mixmaster running for no more than 30 seconds.
    • Grease a springform pan with butter and line it with parchment paper. Pour the batter into the pan and bake for 55 minutes. Once done, allow to come to room temperature on the counter and then transfer to the fridge for a minimum of 2 hours, I prefer overnight. When you wish to serve it, you can eat it right out of the fridge or allow it to come to room temperature for 30-60 minutes prior to serving. Either way is delicious!

    Video

    Nutrition

    Calories: 4284kcalCarbohydrates: 223gProtein: 70gFat: 356gSaturated Fat: 210gPolyunsaturated Fat: 17gMonounsaturated Fat: 93gTrans Fat: 1gCholesterol: 1514mgSodium: 2407mgPotassium: 1435mgFiber: 3gSugar: 188gVitamin A: 14227IUVitamin C: 25mgCalcium: 956mgIron: 5mg
    Love this recipe?Mention @siftrva or tag #siftrva!

    If you want to never miss a recipe video, follow me on Youtube here

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    Gluten Free Cranberry Orange Muffins »

    About Laura Sirkovsky-Kauffman

    Hi! My name is Laura. In 2010, I discovered that due to health reasons I could no longer eat gluten. As a major foodie, I have spent the past 11 years working on making all of my favorite dishes gluten free without compromising on flavors, textures, and overall taste! Sift is where I share those recipes with you. Let's dive in!

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    Hi, I'm Laura! Welcome to Sift. I help home bakers and cooks achieve impressive and delicious recipes. You and your guests will be asking, "are you sure this is gluten free".

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