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!
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.