Basque Burnt Cheesecake with a Citrus Twist

Basque Burnt Cheesecake with a Citrus Twist


  • 900g (2 pounds) cream cheese, at room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 6 large eggs
  • 360ml (1 1/2 cups) heavy cream
  • 1 teaspoon vanilla extract
  • Zest of 2 oranges
  • Zest of 1 lemon
  • 1/4 teaspoon salt
  • 30g (1/4 cup) all-purpose flour


  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
    • Line a 10-inch (25 cm) springform pan with parchment paper, ensuring the paper extends up the sides of the pan to prevent sticking and ease removal after baking.
  2. Prepare the Cheesecake Batter:
    • In a large mixing bowl, use an electric mixer to beat the cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the heavy cream, vanilla extract, orange zest, lemon zest, and salt until fully combined.
    • Sift the flour over the batter and mix just until incorporated.
  3. Bake the Cheesecake:
    • Pour the batter into the prepared springform pan.
    • Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly. The cheesecake will continue to set as it cools.
    • If the top browns too quickly, cover it loosely with a piece of aluminum foil.
  4. Cool and Serve:
    • Allow the cheesecake to cool completely in the pan on a wire rack.
    • Once cooled, remove the cheesecake from the pan and transfer it to a serving platter.
    • Chill the cheesecake in the refrigerator for at least 4 hours or overnight for the best texture.
  5. Serve:
    • Serve the cheesecake chilled, optionally garnished with additional orange and lemon zest for an extra burst of citrus flavor.

Enjoy your unique Basque burnt cheesecake with a refreshing citrus twist!

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