Introduction

This Raspberry Lemon Burnt Basque Cheesecake is a delightful twist on the classic Basque style with a fresh burst of raspberry and zesty lemon. Its caramelized top and creamy interior make it an irresistible treat for any occasion. Simple to make and incredibly flavorful, it’s sure to impress both family and guests.

A round cheesecake with a slightly burnt top and edges, showing a creamy and smooth pale yellow layer with hints of pink from berries inside, topped with scattered white powdered sugar. The cheesecake sits on a white plate elevated by a wooden cake stand with a simple cone-shaped base. The background is a white marbled surface, with some light green leaves blurred behind and a basket of bright red raspberries to the side. The overall look has a rustic, homey feel with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz cream cheese (full-fat and at room temperature)

¾ cup granulated sugar (plus 3 tablespoons for lemon sugar)

1 ½ lemon (zested and divided)

3 large eggs (at room temperature)

1 ½ cups heavy cream

1 tablespoon vanilla bean paste (or sub with vanilla extract)

¼ cup all-purpose flour

½ teaspoon kosher salt

1 tablespoon unsalted butter (softened)

1 cup raspberries (fresh or sub for blueberries)

Instructions

Step 1: Preheat the oven to 400°F and position the rack in the middle. Butter a 9-inch springform pan using 1 teaspoon of softened butter on the bottom and sides. Line the pan with parchment paper extending 1.5 to 2 inches above the sides.

Step 2: In a mixing bowl, beat the cream cheese until smooth. Add ¾ cup granulated sugar and half the lemon zest, mixing on medium speed until combined.

Step 3: Lower the mixer speed and add eggs one at a time, mixing well between each addition. Scrape down the bowl sides to incorporate all ingredients evenly.

Step 4: Add the heavy cream and vanilla bean paste or extract, mixing for another 30 seconds until smooth.

Step 5: Sift flour and kosher salt into the bowl. Mix on low speed for 30 seconds until just combined.

Step 6: Pour the batter into the prepared springform pan.

Step 7: Gently add raspberries a few at a time, pushing some into the batter and leaving some visible on top.

Step 8: In a small bowl, combine the remaining 3 tablespoons sugar with the remaining lemon zest. Sprinkle half over the cheesecake surface, reserving the rest for serving.

Step 9: Place the springform pan on a cookie sheet and bake for 50 to 55 minutes. The cheesecake should be dark brown on the outside and still slightly jiggly in the center.

Step 10: Sprinkle the cheesecake with the reserved lemon sugar and let it cool for 5 to 10 minutes before removing the springform ring to help it set.

Step 11: Serve at room temperature, optionally topped with extra fresh berries.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but thaw and drain them well to avoid excess moisture that can affect the cheesecake texture.

Why is the top of the cheesecake burnt?

The burnt, caramelized top is intentional in Basque cheesecake, giving it its signature flavor and texture. It should be dark brown but not burnt to the point of bitterness.