Lemon Basque cheesecake
Claire Saffitz x Dessert Person · ♥ 5.5K likes · 173.7K views · 22 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1¾ lb cream cheese
- 8 oz mascarpone
- ¼ cup flour
- 3 whole lemons
- vanilla extract
- salt
- 6 whole eggs
- granulated sugar
- 1 cup heavy cream
Unlike a New York cheesecake this is baked with no water bath, in a very hot oven, for a short time, so the top goes dark and the centre stays medium rare.
Origin and method versus New York
Heat the oven to 450F with a rack in the upper third, so the heat radiates down onto the top of the batter.
Crumpled parchment lining
Crumple two pieces of parchment, flatten them, cross them over the pan and press down, pinching and smoothing the folds.
Trim the parchment to no more than half an inch above the rim so it cannot catch fire under the broiler.
- 1 tbsp sugar
Zest the three lemons into the food processor with the sugar and salt and process until the sugar looks like wet sand, breaking the zest into fine pieces.
Zesting and citrus variations
Add the mascarpone and the cut-up room temperature cream cheese and process about 30 seconds until the sugar is dissolved; rub a little between your fingers and keep going if there is grit.
Processing zest and sugar, then the cheeses
- 6 tbsp lemon juice
Stream in the six eggs one at a time, then the heavy cream, then six tablespoons of lemon juice.
Eggs, cream, juice and flour
- 1 tbsp lemon juice
Add the quarter cup of flour and process again briefly, scraping down first.
Pour into the lined pan, popping any surface air bubbles; the parchment folds are part of the look.
Bake in the upper third until the surface takes on colour and is set but still moves like a waterbed underneath, about 30 to 35 minutes before the first temperature check.
Pull it between 140 and 150F internal; at 160 it is overcooked. Carryover is significant, so it sets as it cools. Hers read 144F.
Take it out, preheat the broiler separately so the inside does not overcook, then broil less than a minute, watching it constantly; the difference between deeply caramelized and burned is seconds.
Stir the reserved tablespoon of sugar into the reserved tablespoon of lemon juice and brush it gently over the surface for shine and a little more lemon flavour.
Lemon glaze and chilling
Cool at room temperature until only warm to the touch, then chill at least 12 hours, overnight for preference, to set fully.
Slice cold with a knife warmed in water, rewarming and wiping between cuts, but serve at room temperature where the texture is softer and creamier.