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Lena's Kitchen

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Home » Sweets

Raspberry Lemon Burnt Basque Cheesecake

Posted: October 15, 2021 by lena gladstone | Updated: October 15, 2021

56 shares

Let it crack and burn! This crustless Raspberry Lemon Burnt Basque Cheesecake is cooked at high heat to achieve its signature caramelized outside and impossibly creamy inside. It’s the easiest cheesecake you’ll ever make!

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a cracked burnt Basque cheesecake topped with white sugar on a white cake plate.

A cheesecake recipe you can’t mess up

There seems to be a new recipe every few months that almost “breaks” the internet. First, it was the Dalgona whipped coffee craze, then Pancake Cereal… I think Basque cheesecake is next on the list!

This Raspberry Lemon Burnt Basque Cheesecake recipe is easy to love because it doesn’t require precision or much patience. The incredibly luscious, custard-like filling is surrounded by a slightly crisp and almost burnt crustless exterior which comes from cooking the Spanish cake at high heat. Unlike traditional American cheesecake, a burnt cheesecake welcomes cracks on the outside for added character!

overhead view of a baked Basque cheesecake with slices cut out and raspberries on top.

The cheesecake is finished with fresh lemon zest and granulated sugar on top and raspberries inside for a dash of brightness and acidity. The pop of color doesn’t hurt the gorgeous and mouth watering presentation either!

slice of cheesecake on a white plate next to a fork and raspberries.

What is basque cheesecake?

The Basque-style burnt cheesecake originated at La Viña restaurant in the San Sebastian region of Spain. Unlike a New York style cheesecake, a Basque cake is crustless and cooked at a high heat to achieve the signature burnt top, cracks, and creamy inside. Think of it as a rustic, no-nonsense cheesecake!

small white bowls filled with raspberries, lemon zest, cream, cream cheese, sugar, and eggs.

Ingredients you need to make basque cheesecake

  • Cream cheese – Make sure it’s at room temperature so it’s easy to work with.
  • Sugar – Granulated white sugar is best.
  • Heavy cream – Try not to substitute this for half and half or regular milk. The results just won’t be as balanced or rich without the cream.
  • Eggs – The inside of a Basque cheesecake is almost like custard, which means we need a lot of eggs.
  • All purpose flour – Just a small amount of flour is all you need to help thicken the cheesecake batter.
  • Vanilla bean paste – You really can’t beat the true vanilla flavor from vanilla bean paste. Vanilla extract can be used as a substitute if you can’t find the paste.
  • Lemons – Add fresh lemon zest to the batter and mix it with granulated sugar to sprinkle on top of the cake. It adds a beautiful brightness to the rich bites.
  • Raspberries – Fresh are best! Blueberries work as well.
whipping eggs into a white creamy mixture in a metal bowl.
whipping flour into a white creamy mixture in a metal bowl.
cake batter in a metal pan with raspberries on top.

How to make basque burnt cheesecake

A 9-inch springform pan and parchment paper are necessary for this recipe. Without the two, your cheesecake could get stuck in the pan or leak everywhere. Otherwise, the recipe steps are very straightforward!

  1. Prepare the pan: Line the springform pan with parchment paper, making sure the excess goes up the sides and leaves an overhang.
  2. Start the filling: Beat the cream cheese in the bowl of a stand mixer or use a handheld mixer. Add the granulated sugar, then the lemon zest and mix until combined.
  3. Add the eggs: Lower the speed and add 1 egg at a time to the filling.
  4. Finish the filling: Mix in the heavy cream and vanilla bean paste next. Sift the flour and salt into the bowl and mix on low until fully combined.
  5. Add the raspberries: Pour the finished batter into the prepared springform pan. Push the raspberries one at a time into the cake. 
  6. Make the sugar coating: Combine the remaining sugar and lemon zest in a small bowl. Sprinkle half on top of the cake and save the rest for when it’s time to eat.
  7. Bake the cake: Bake the cheesecake for just under 1 hour. You’ll know it’s done when the top is burnt (or caramelized) and slightly jiggly in the center. 
  8. Cool, slice, and enjoy: Sprinkle the remaining lemon-sugar coating on top of the baked cheesecake. After 10 to 15 minutes, take it out of the pan, slice, and enjoy with extra fresh raspberries!
a dark brown baked cheesecake in a metal pan.
a dark brown baked cheesecake topped with lemon zest and white sugar in a metal pan.

Helpful tips and FAQs

  • It’s perfectly normal and expected for the cheesecake to sink in the middle once it cools. In fact, it’s part of the Basque cheesecake’s charm!
  • You can let it cool for a few minutes after it comes out of the oven or leave it in the pan for several hours at room temperature. It’ll turn out firmer if you leave it to cool longer.
  • If the top isn’t as brown as you like, turn the broiler on for a few minutes. Watch it very carefully so it doesn’t burn too much.
  • Feel free to swap the raspberries for strawberries, blueberries, blackberries, or another berry you love.
a baked Basque cheesecake surrounded by parchment paper with white sugar and lemon zest on top.

Why is it called Basque cheesecake?

This dessert is named after the region in which it was invented, Basque, Spain.

What can you serve with burnt cheesecake?

Basque cheesecake is traditionally served with sherry wine! Instead of or in addition to the lemon-sugar coating and fresh raspberries, make some homemade raspberry coulis and drizzle some on each slice.

close up on a dark brown baked Basque cheesecake on a piece of parchment paper with white sugar sprinkled on top.

Can you make mini Basque cheesecakes out of this recipe?

To make mini basque cheesecakes, pour the batter into small parchment-lined ramekins. Bake for about 30 to 35 minutes, or until the center is slightly jiggly and the exterior is nicely browned. Let the mini cheesecakes cool for 15 minutes to an hour before removing from the ramekins and eating.

Can you make it ahead of time?

Yes! Once the baked cake is fully cool, cover it in plastic and place it in the fridge for up to 1 day.

Tools for Raspberry Lemon Burnt Basque Cheesecake

  • Spring Form
  • Kitchen Aid Mixer
  • Sharp Knife
  • Microplane
  • Measuring Cups
  • Measuring spoons
  • Parchment Paper
a baked Basque cheesecake with slices cut out and raspberries on top.

Looking for more berry-licious dessert recipes?

  • Strawberry Rhubarb Fruit Galette
  • Strawberry Scones
  • Cherry, Almond, and Cardamom Galette
  • Homemade Strawberry Pop-Tarts

Did you try this Raspberry Lemon Burnt Basque Cheesecake? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Raspberry Lemon Burnt Basque Cheesecake

3.9 from 18 votes
Prep Time: 10 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr
Servings: 10 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
Let it crack and burn! This Raspberry Lemon Burnt Basque Cheesecake is cooked at high heat to achieve its signature caramelized top while still being impossibly creamy on the inside. You can’t mess this one up!

Ingredients

  • 24 oz cream cheese, full-fat and at room temperature
  • ¾ cup granulated sugar, plus 3 tablespoons for lemon sugar
  • 1 ½ lemon, zested and divided
  • 3 large eggs, at room temperature
  • 1 ½ cups heavy cream
  • 1 tablespoon vanilla bean paste, or sub with vanilla extract
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter, softened
  • 1 cup raspberries, fresh or sub for blueberries

Instructions

  • Preheat the oven to 400°F and make sure the rack is in the middle of the oven. Butter a 9-inch springform by using 1 teaspoon of softened butter on the bottom and sides of the pan. Then line the pan with parchment paper up the sides; you want it to overhang by at least 1.5-2 inches.
  • Using a mixer add cream cheese to the mixing bowl and beat until smooth. Add 3/4 cup of granulated sugar, ½ the lemon zest. Mix until combined on medium speed.
  • Turn mixer to lower speed and add one egg at a time, mixing in between. Repeat with the remaining two eggs. Scrape down sides in between to make sure everything is incorporated.
  • Add heavy cream and vanilla bean paste or vanilla extract and mix for another 30 seconds to combine.
  • Sift flour and salt into the bowl and mix on low to combine for 30 seconds.
  • Pour the batter into the prepared springform.
  • Add the raspberries a few at a time and push them into the batter. Leave some showing on top.
  • In a small bowl combine the remaining 3 tablespoons of sugar and the remaining half of lemon zest. Top half of it on the cheesecake. Reserve the other half for serving.
  • Place springform on a cookie sheet and transfer to the oven. Cook between 50 to 55 minutes. The cheesecake should still be a little jiggly in the center and it will be a dark brown on the outside, which is what you want.
  • Sprinkle it with lemon sugar and let it cool for 5-10 minutes before removing the springform. This allows the cheesecake to set more.
  • Serve at room temperature. You can top with extra berries, optional.
Course: Dessert, Sweet
Cuisine: Spanish
Keyword: berries, cream cheese, creamy, dessert, easy dessert, raspberries, raspberry, sweet

Nutrition

Calories: 474kcal | Carbohydrates: 25g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 370mg | Potassium: 186mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1562IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 1mg
56 shares

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3.89 from 18 votes (18 ratings without comment)

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Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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