Lemon Basque Cheesecake
HB-4642 · Hand-built original · Spanish
A Basque-style cheesecake with cream cheese, mascarpone, lemon zest and juice, baked until deeply browned on top and soft in the center. Chilled before slicing.
SpanishDessert15 hr 5 min10 servings467 kcalVegetarianDiabetic
Main ingredient: cream cheese
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:10quantities adjust to match
Ingredients
- Food processor (preferably 14-cup capacity or greater)
- 9-inch springform pan with at least 3-inch sides
- Instant-read thermometer
- 1⅓ cups plus 1 tablespoon sugar, divided
- Finely grated zest of 3 lemons
- 1 teaspoon kosher salt
- 1¾ pounds cream cheese, cut into 2-inch pieces, at room temperature
- 8 ounces mascarpone cheese, at room temperature
- 6 large eggs, at room temperature
- 1 cup heavy cream, at room temperature
- 7 tablespoons fresh lemon juice, divided
- 2 teaspoons vanilla extract
- ¼ cup all-purpose flour
Method
- Heat oven to 475°F; line a 9-inch springform pan with parchment, leaving an overhang.
- Rub part of the sugar with the lemon zest until fragrant.
- Process cream cheese, mascarpone, eggs, cream, most of the lemon juice, vanilla, salt and the lemon sugar in a food processor until completely smooth, scraping down as needed.
- Add flour; process briefly until just combined.
- Pour into the pan; bake until the top is deeply browned and the center still jiggles, about 50 to 60 minutes; check the center temperature for doneness if using a thermometer.
- Cool to room temperature; refrigerate at least 8 hours.
- Slice with a warm knife; serve chilled or at cool room temperature.
Total: 15 h 5 min
Nutrition (per serving, where published)
467 kcalCalories
17.8 gProtein
15.3 gCarbs
37.3 gFat
21.4 gSaturates
1.3 gFibre
4.6 gSugars
813 mgSodium
218 mgCholesterol
302 mgPotassium
345 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data