🍋 Lemon Basque Cheesecake

A creamy, caramelized cheesecake with a lemon twist

Recipe Information

Prep Time
25 min
Cook Time
35 min
Total Time
~1 hr
Chill Time
2+ hrs
Servings
8
Allergens
Dairy, Eggs, Gluten

Ingredients

Important: Make sure all dairy ingredients are at room temperature before starting!

For the Cheesecake

  • 600 g cream cheese (room temperature)
  • 200 g granulated sugar
  • 200 g eggs (about 4 large eggs)
  • 130 g sour cream
  • 50 g fresh lemon juice
  • 130 g heavy cream
  • 25 g all-purpose flour
  • 6 g flaky sea salt

For the Sticky Lemons

  • 2 lemons, thinly sliced
  • 100 g light brown sugar
  • 100 g boiling water

Required Tools & Equipment

  • 8-inch round or springform pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk and spatula
  • Measuring cups & spoons, kitchen scale
  • Oven thermometer (optional but helpful)
Beautiful golden lemon basque cheesecake

The finished cheesecake with its signature caramelized top

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 450°F (230°C). Line an 8-inch springform pan with parchment paper, making sure the paper rises above the rim. This will help you lift out the cheesecake later.

Step 2: Cream Cheese & Sugar

Beat the cream cheese in a large bowl until smooth and creamy. Add the granulated sugar and continue beating until completely dissolved and the mixture is light and fluffy.

Step 3: Add Eggs and Dairy

Add the eggs one at a time, mixing well after each addition. Then add the sour cream, fresh lemon juice, and heavy cream. Mix until everything is smooth and well combined, but don't overmix.

Step 4: Fold in Flour & Salt

In a small bowl, sift together the flour and salt. Take a small amount of your batter and whisk it with the flour mixture to prevent lumps, then gently fold this back into the main batter until just incorporated.

Step 5: Bake Cheesecake & Lemons

Pour the batter into your prepared pan. In a separate baking dish, arrange the lemon slices, sprinkle with brown sugar, and pour boiling water over them. Cover tightly with foil. Bake both for 25-35 minutes until the cheesecake top is golden brown but the center still jiggles slightly when gently shaken.

Step 6: Finish Lemons & Chill Cheesecake

Remove the foil from the lemons and bake for an additional 5 minutes for slight caramelization. Let the cheesecake cool completely to room temperature, then refrigerate for at least 2 hours or overnight for best results.

Baking process showing cheesecake and lemons

The baking process - cheesecake and candied lemons together

Serving & Tips

Perfect slice of cheesecake with candied lemons

Slice served with sticky lemon slices

Let the cheesecake sit at room temperature for 30 minutes before cutting. Serve slices with the candied lemon slices on top or alongside.

Helpful Tips & Notes

  • Use room temperature ingredients to avoid lumps in your batter
  • Don't overmix — stop as soon as everything is incorporated
  • If your oven runs hot, reduce temperature by 10-15°F
  • Cheesecake cracks are completely normal and won't affect the flavor
  • The cheesecake tastes even better the next day after chilling overnight
  • Store covered in the refrigerator for up to 5 days

Recipe Source

Adapted from Food52's Sticky Lemon Basque Cheesecake

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