Lemon basque cheesecake

If you are looking for the perfect contrast between a caramelized exterior and a silky, decadent interior, this lemon Basque cheesecake is a masterclass in texture. Unlike the traditional New York-style cheesecake that relies on a slow, water-bathed bake, this Basque-style cheesecake is flash-baked in a scorching oven to achieve its signature burnished look. With the addition of bright lemon zest, fresh juice, and creamy mascarpone, this dessert offers a vibrant citrus profile that cuts through the richness.

Quick Details

• Total Time: 15 hours (1 hour prep and baking, plus cooling)
• Yield: 10 servings

Essential Equipment

• Food processor (14-cup capacity recommended)
• 9-inch springform pan (with at least 3-inch sides)
• Instant-read thermometer

Ingredients

For the Cake:

• 1 1/3 cups plus 1 tablespoon sugar, divided
• Finely grated zest of 3 lemons
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1 3/4 pounds cream cheese, cut into 2-inch pieces, room temperature
• 8 ounces mascarpone cheese, room temperature
• 6 large eggs, room temperature
• 1 cup heavy cream, room temperature
• 7 tablespoons fresh lemon juice, divided
• 2 teaspoons vanilla extract
• 1/4 cup all-purpose flour

Preparation

1. Preheat and Prep: Heat your oven to 450 degrees with a rack in the upper third. Crumple two 15-inch pieces of parchment paper to make them pliable, then smooth them out and arrange them perpendicularly into the springform pan. Press the paper to mold it to the pan, trimming any excess so it stands no more than 1/2 inch above the rim.

2. Build the Batter: In your food processor, combine 1 1/3 cups of sugar, lemon zest, and salt. Process for 30 seconds until the mixture is fragrant and resembles wet sand. Add the cream cheese and mascarpone, processing until the batter is completely smooth and lump-free.

3. Mix: With the motor running, add the eggs one at a time, followed by a slow stream of heavy cream, 6 tablespoons of lemon juice, and vanilla. Add the flour, process briefly, and scrape down the sides to ensure a perfectly smooth consistency.

4. Bake: Pour the batter into the pan and bake for 30 to 35 minutes. The cake should be risen and browned with a liquid-like center when jiggled. Check the doneness by inserting an instant-read thermometer 2/3 of the way into the center; you are looking for a temperature between 140 and 150 degrees. Add 5 to 10 minutes of baking time as needed.

5. Glaze and Broil: Stir the remaining tablespoon of lemon juice with the remaining tablespoon of sugar. If the cheesecake top isn't dark enough, turn on the broiler and watch closely for 10 to 20 seconds until deep brown. Once out of the oven, brush the surface with the prepared glaze.

6. Cool and Serve: Let the cake cool in the pan until warm, then move it to the refrigerator for at least 12 hours. For the cleanest slices, use a hot knife and allow the portions to reach room temperature before serving.

Pro Tips

If your food processor is smaller than 14 cups, process the eggs into the mixture, then transfer three-fourths of the batch to a bowl to mix in your liquids and flour separately. For those who prefer a looser, creamier center, aim for an internal temperature of 140 degrees; for a firmer set, bake until the cake hits 150 degrees. This cheesecake stores beautifully in the refrigerator for up to 4 days.