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.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Baking paper
- Blow torch.
Ingredients
- 150 g castor sugar
- Zest of 2 lemons
- 750 gm cream cheese
- 4 large eggs
- 1 tbsp vanilla
- 2 drops almond extract
- 375 ml whipping cream
- 1 tbsp lemon juice
- 3 tbsp flour
- Pinch of salt
Serve with (optional):
- Lemon curd recipe linked in noted
- Meringue recipe is above
- Sea salt flakes
- Lemon zest
Instructions
- 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.
- Top 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.
Notes
- Lemon curd recipe is linked here
- Do not over bake the cheesecake as it will firm up and set once it cools down
- Adding the lemon curd and meringue is optional but a very delicious addition