Lemon Basque Cheesecake (with torched meringue)

Creamy and rich burnt Basque cheesecake scented with lemon zest, topped with a refreshing lemon curd and finished with a topping of silky smooth meringue, which is torched to golden perfection.

I am feeling all things lemon lately and this dessert DOES. NOT. DISAPPOINT. It is one of the prettiest desserts you will look at but more importantly one of the tastiest lemon desserts you will eat. Think burnt basque cheesecake but lemon meringue pie inspired. It has a creamy Basque cheesecake but also has a lemon curd and it is topped with this yummy meringue. Now you could leave out the lemon curd and meringue as the cheesecake is made with the lemon zest and lemon juice from lemons. ONLY FRESH LEMONS HERE PLEASE, not shouting.

But when you see my one pot lemon curd recipe, trust me you will go buy the lemons to make it. Simple yes but very delicious and also stores for weeks! So if you needed a summer pick me up baking project then this is the only recipe you need. But don’t be fooled by its appearance. This recipe is not elaborate and complicated. It is not difficult and very simple to make. You don’t need any fancy ingredients or equipment to make it either. Hence no excuses. If you love cheesecake and lemons then this is the dessert for you. So let us get to it.

What is Basque cheesecake? What is the difference between cheesecake and basque cheesecake? What is the difference between American and Basque cheesecake?

Both the cheesecakes are made with cream cheese but it is the method that varies. Regular cheesecake normally has a graham cracker biscuit base and the cheesecake is baked in a water bath, low and slow. A Basque cheesecake has no crust and is baked in a very high temperature oven to get that blistered look.

Why is Basque cheesecake so popular?

For the obvious reasons, few ingredients, simple method and very few equipment. Not to mention the recipe requires you to actively burn it. It is creamy, rich and very delicious.

What is Basque cheesecake made of?

The dessert is made with cream cheese, whipping cream, eggs, vanilla, sugar, a little flour or corn flour. It has no butter or oil in the cake. Most often than not it is served with fresh fruit, caramel or melted chocolate.

What is lemon meringue pie?

Lemon meringue pie is a cold dessert made with a biscuit base crust, which is topped with a lemon curd (this can be precooked or baked in the oven) and finished with a meringue topping. Which is then torched until toasted and golden.

What is lemon Basque cheesecake with torched meringue?

It is a combination of lemon meringue pie and burnt Basque cheesecake. The filling and meringue elements of the pie is added into the cheesecake giving you a yummy combination of the best of both worlds. The Basque cheesecake is flavored with lemon zest and lemon juice. We don’t use lemon essence here. The freshness from the lemon is so important to make this cheesecake. The cheesecake is creamy, rich and has a delicious lemon flavor all through. It is topped with a tangy lemon curd and finished with a simple meringue on top. Which is torched until toasted and crunchy.

What ingredients do you need to make the lemon Basque cheesecake?

To make this lemon basque cheesecake we need lemons, castor sugar, cream cheese, whipping cream, vanilla, almond extract, flour, salt, eggs. We will use the lemon zest and lemon juice to make the cheesecake. I have topped the cheesecake with lemon curd as well. You could use store bought lemon curd but I have a simple on pot recipe, linked here.

What ingredients do you need to make the meringue? How to make the meringue?

The meringue is made with egg whites, castor sugar, vanilla and almond extract. A little salt goes a long way. This meringue recipe is the easiest one you will make, I love using it with my cakes, in my tarts, as a marshmallow like filling. It is delicious! We need 2 egg whites, 110g castor sugar, pinch of salt, 2 tsp vanilla, 1 tsp almond extract. In a heat proof bowl, add the egg whites, castor sugar. Place it over a pot of simmering water and make sure the bowl is sitting on top of the pot without touching the water. Start whisking the egg whites gently, we are doing this to dissolve the sugar but also cook the egg whites gradually making it safe for consumption. Once all the sugar is dissolved, the mixture should look a little foamy and whitish in color. Rub the mixture between your fingers to check if the sugar has dissolved completely. Take it off the heat, add the vanilla and almond extract, start whisking on low with an electric beater or a stand mixer. Gradually increase the speed and whip for at least 3-4 minutes or until you have got stiff peaks.

What equipment do you need to make the lemon Basque cheesecake?

To make the Basque cheese cake we need a large mixing bow, whisk, rubber spatula and a 9 inch spring foam tin. The cake needs a lot of baking paper as well. To make the meringue we need a heat proof bowl, pot, whisk, electric beater or stand mixer. To torch the meringue we need a blow torch or the top part of your grill in the oven.

How to make the lemon Basque cheesecake with meringue?

Preheat the oven to 220℃, line your 9inch spring foam tin with 3 sheets of baking paper – we want the size of the paper to be larger than the tin. Scrunch the paper into the tin and it should be rustic so don’t over think it. In a large mixing bowl add the sugar and lemon zest, rub them together for a couple of minutes or until the sugar is pale yellow. Add the room temperature cream cheese and whisk into the sugar until smooth. Add the eggs, one at a time and mix until combined. Add the vanilla, almond extract, salt and whisk again. Add the whipping cream and whisk until smooth. Add the lemon juice and whisk again. Add the flour into the batter and gently whisk until combined. Pour into the lined tin, bake for 35-40 mins until the top is dark brown. The center should be wobbly when you shake the tin. Remove from the oven and allow it to cool for 4-6 hours in the fridge.

Serving the lemon Basque cheesecake?

So the cheesecake is delicious on its own, very fresh and lemony but I would suggest taking it to the next level by topping it generously with lemon curd and then with the meringue. You can torch the top with a blow torch or use the grill setting in the oven on top to get the color. Serve it with a little sea salt flakes on top and freshly zested lemon. Pair this with tea, black coffee or enjoy it on its own. It is a light and fresh dessert that is perfect after any meal. I would suggest torching the meringue just before serving as it stays crunchy and adds a delicious texture to the cheesecake.

Best way to store this lemon Basque cheesecake?

The leftover cake slices can be stored in an air tight container in the fridge for up to 2 days. You cannot store this cake longer as the meringue is not safe to consume. If you are not topping the cheesecake with the meringue then it is safe to store for up to 5 days in the fridge. I would also suggest removing it from the paper when storing as it will get soggy and soft after chilling.

Looking for more lemon desserts?

Now that we have covered how to make this lemon Basque cheesecake with torched meringue recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.