Time to brighten up this feed with a little more spring flare! This cheesecake is ultra creamy, full of bright lemon flavor, and waayyy easier than normal cheesecake. Don’t worry about a crust, water bath, or chill time, because that’s all out the window. This would be the perfect little picnic dessert, but not for Denver this weekend. We were blessed with a wonderful 5″ spring snow. Ugh, just waiting for those green trees and soft grass.

We’ll just cozy up on the couch and pretend it’s nice out. Only a few more days!

what is a basque cheesecake?

Well first of all you might be wondering what I’m even talking about. Basque burnt cheesecake is a technique where cheesecake is baked at a higher heat leaving the top, bottom, and sides burnt and crusty. There is no crust here! You can actually feel good about burning something in the oven.

Basque burnt cheesecake originated in Spain in the 90’s. Now, why is it called this? This cheesecake was invented in Basque County; I’m pretty sure that explains itself. This is no joke, the cheesecake is really burnt and doesn’t taste bad.

The edges are crispy, have a toasted flavor, and is way easier than making and baking your own crust.

ingredients you need

• Cream Cheese
• Lemon Zest
• Sugar
• Eggs
• Heavy Cream
• Rodelle Vanilla Paste
• Flour

make it and bake it

Like I said earlier, this cheesecake is unbelievably easy. No crust, no water bath, not even chilling time. You might be thinking, “What?! How is this edible?” I know right, I was thinking the same thing until I took a bite. 🤯

Pre-heat your oven to 400 F. Line a 9″ springform pan with parchment. Completely cover the bottom and sides. It might even be the best to have the paper going over the top.

Combine sugar and lemon zest in a small bowl. This will help infuse the sugar and add extra lemon flavor. Set aside.

In a stand mixer or large bowl, cream together your cream cheese until smooth. Next, add in your lemon sugar and beat until light and creamy.

Next, add in eggs 1 by 1 mixing in between. Continue to add in your vanilla paste and heavy cream. Mix until fully combined. Make sure you haven’t missed any on the bottom or sides.

Pour the batter into the springform and bake for 55-60 minutes. To check if it’s done, slightly jiggle the pan, if it’s like jello, it’s done, if it’s like milk, it needs more time.

Let cool in the pan, then remove. You can serve the cheesecake chilled or not chilled.

prepping your pan

Now, one of the most important parts of making this cheesecake is prepping your pan. If the cheesecake even touched the pan one little bit, it’ll stick and not come out perfectly.

Also, if the cheesecake is touching the bare pan, it could burn too much. Sounds weird right? If we’re burning it, we’re burning it. We don’t want to extremely burn our cheesecake even though we are a little bit.

Cut out 2 large pieces of parchment paper. Place one horizontal in the pan and press it in. Place the other vertical so they are criss cross. If you’re having trouble sticking them, grease the pan with a little butter to keep it in place.

why is this the easiest cheesecake ever?

Ok, this might be the 3rd or 4th or whatever time I’m saying this, but this cheesecake is so so easy! When it comes to typical American cheesecake, there can be a lot of specific steps, pieces, and such. Not to worry, this cheesecake kicks all that to the curb.

If you want cheesecake for a fancy dinner but you realize they needs hours of time, look no further because this is it! I repeat, no chill time, no water bath, and no crust! It’s probably the easiest thing you’ll do all day.

This lemon basque cheesecake is equally easy as delicious. The bright lemon and creamy filling is just the perfect palate cleanser and few bites you’ll eat.

serving and storing

Ok, so you spent that long time (haha just kidding) making the cheesecake. Now it’s ready to slice, serve, and savor. Once the cheesecake is cooled, slice in 8 pieces and serve it up. You can serve it chilled or room temp, up to you. Adding a light lemon mascarpone whipped cream on top would be a good option too. 😉

Once you are ready to store, cover at room temp or in the fridge. It will last longer in the fridge compared to room temp, but either works.

extra tips for success

Just incase you need a few boosters, here are my best tips.

• Make sure your cream cheese is softened. If not, it will not be fully creamy and smooth once it blends up.
• Ensure all sides of the pan are coated in parchment paper, otherwise the cheesecake will stick and burn too much.
• Don’t worry if your top is looking pretty dark; that is normal.
• Don’t remove the cheesecake too early. When you give it a jiggle and it’s milky, it needs more time. If it’s like jello, it’s done.
• Don’t poke the cheesecake with a toothpick to test if it’s done.
• Scrape the bowl in between each step to ensure all the ingredients are getting fully mixed.

Do you love cheesecake as much as me? Check out these:

• Mini Lemon Cheesecakes
• Classic Creamy Cheesecake
• Raspberry Lemon Cheesecake Bars
• Pumpkin Cheesecake Swirled Muffins

Did you make this recipe? Let me know on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!