Lemon Basque Cheesecake With Sticky Lemons

Name: Lemon Basque Cheesecake With Sticky Lemons
Cuisine: Spanish
Ingredients: 8-inch/20cm round pan; 600 gram /1 lb 5 oz full-fat cream cheese; 200 gram /1 cup granulated sugar; 200 gram /4 whole eggs; 130 gram /1/2 cup sour cream; 50 gram /3 Tbsp lemon juice; 130 gram /1/2 cup heavy cream; 25 gram /3 Tbsp all-purpose flour; 6 gram /1 3⁄4 tsp flaky sea salt; 2 medium lemons, cut into 1/16–1/8-inch slices; 100 gram /1/2 cup light brown sugar, packed; 100 gram /7 Tbsp boiling water

Instructions

This recipe is excerpted from "Sift" the 2025 Book of the Year in the Food52 Baking Club. Follow us @f52cookbookclub. "Basque cheesecake is cheesecake for people who love cheesecake but don’t like the fuss or stress associated with water baths. The mix is simple and baking it at a high temperature creates a dreamy browned crust that plays beautifully with the soft center. The bittersweet sticky lemons are the perfect foil to the silky creaminess of the cheesecake."—Nicola LambNote: "You can sub the all-purpose flour for gluten-free flour."—Nicola Lamb

Updated at: Fri, 25 Sep 2026 08:10:14 GMT