Lemon Basque Cheesecake

Yield: 8 inch Pan / 16 servings

Category: Cheesecakes

Cuisine: Spanish

Reference: Seasons & Suppers

Ingredients

• 750g Cream cheese, softened
• 4 Medium eggs
• 1 cup Sugar
• 1 tsp Vanilla extract
• 1 cup Heavy cream
• 3 tbsp Flour
• 1 Zest of lemon
• 60ml Lemon juice
• Pinch of salt

Steps

1. Preheat oven to 200°C (392°F). Line the pan with parchment paper twice.
2. Beat the 750g cream cheese on medium-low with an electric mixer until smooth.
3. Beat in the 1 cup sugar. Add 4 medium eggs two at a time, mixing until just combined.
4. Whisk in 1 cup heavy cream, 60ml lemon juice, 1 zest of lemon, 1 tsp vanilla extract, 3 tbsp flour and salt. (Do not overmix)
5. Bake in the preheated oven for 45 minutes. When the cake jiggles as one piece, switch the oven to broil and broil 1-2 minutes.
6. Remove from the oven and cool in the pan. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.