Description

This Raspberry Lemon Burnt Basque Cheesecake is a creamy, rich dessert with a perfectly caramelized exterior and a luscious, custard-like center. Infused with fresh lemon zest and studded with juicy raspberries, this bake offers a delightful balance of tartness and sweetness, making it an elegant yet easy-to-make cake perfect for any occasion.

Ingredients

Scale

Cheesecake Batter

24 oz cream cheese (full-fat and at room temperature)
¾ cup granulated sugar (plus 3 tablespoons for lemon sugar)
1 ½ lemons (zested and divided)
3 large eggs (at room temperature)
1 ½ cups heavy cream
1 tablespoon vanilla bean paste (or vanilla extract substitute)
¼ cup all-purpose flour
½ teaspoon kosher salt
1 tablespoon unsalted butter (softened, for greasing)

Additional Ingredients

1 cup raspberries (fresh or blueberries as substitute)

Instructions

Prepare the pan: 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, letting it overhang by 1.5 to 2 inches to facilitate easy removal.
Mix cream cheese and sugar: Using a mixer, beat the cream cheese in a mixing bowl until smooth. Add ¾ cup granulated sugar and half of the lemon zest; continue mixing at medium speed until well combined.
Add eggs: Lower the mixer speed and add the eggs one at a time, mixing briefly after each addition. Scrape down the sides of the bowl between eggs to ensure full incorporation.
Add cream and vanilla: Pour in the heavy cream and vanilla bean paste or extract, mixing for another 30 seconds until smoothly combined.
Add dry ingredients: Sift the flour and salt into the batter. Mix on low speed for 30 seconds until just combined.
Pour batter into pan: Transfer the batter into the prepared springform pan, spreading it evenly.
Add raspberries: Gently place the raspberries into the batter, pushing some beneath the surface while leaving others visible on top for presentation.
Prepare lemon sugar topping: In a small bowl, combine the remaining 3 tablespoons granulated sugar with the remaining lemon zest. Sprinkle half of this lemon sugar mixture evenly over the cheesecake batter. Reserve the other half for serving.
Bake the cheesecake: Place the springform pan on a cookie sheet and bake in the preheated oven for 50 to 55 minutes. The cheesecake should have a burnt dark brown exterior and remain slightly jiggly in the center when done.
Cool and set: Immediately sprinkle the cheesecake with the reserved lemon sugar topping. Allow the cheesecake to cool for 5 to 10 minutes before removing the springform pan to help it set properly.
Serve: Serve the cheesecake at room temperature. Optionally, garnish with extra fresh berries for added color and flavor.

Notes

Ensure cream cheese and eggs are at room temperature to avoid lumps.
Using parchment paper overhanging the pan helps with easy removal and cleaner edges.
The burnt exterior is characteristic and desired for this cheesecake style; avoid underbaking or overbaking to preserve texture.
You can substitute blueberries for raspberries if preferred.
Vanilla bean paste provides a more intense flavor but vanilla extract works perfectly well.
Allow cheesecake to come to room temperature for best texture and flavor.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Burnt Basque Cheesecake, raspberry cheesecake, lemon cheesecake, Basque burnt cheesecake, creamy cheesecake, baked cheesecake