Lemon Basque Cheesecake Recipe
Almond Crumble, Candied Lemon Purée
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Ingredients
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Cheesecake Base
Almond Crumble
Candied Lemon Purée
Method
Cheesecake Base
- 1
Prepare the Mixture
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- 2
Add Eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 3
Incorporate Cream and Flavorings
Mix in heavy cream, vanilla extract, lemon zest, and lemon juice until everything is well combined.
- 4
Pour into Pan
Pour the cheesecake mixture into a prepared springform pan lined with parchment paper.
Almond Crumble
- 5
Prepare Almonds
In a food processor, pulse the almonds until they are finely chopped.
- 6
Mix Dry Ingredients
In a mixing bowl, combine the chopped almonds, flour, brown sugar, and salt.
- 7
Add Butter
Melt the butter and pour it into the dry mixture. Mix until crumbly.
- 8
Top Cheesecake
Sprinkle the almond crumble evenly over the top of the cheesecake mixture in the pan.
Bake Cheesecake
- 9
Preheat Oven
Preheat your oven to 200°C (390°F).
- 10
Bake Cheesecake
Bake the cheesecake for about 30-35 minutes until the top is dark brown and the center is set but still slightly jiggly.
- 11
Cool Down
Once baked, let it cool at room temperature before refrigerating for at least 4 hours or overnight.
Candied Lemon Purée
- 12
Prepare Lemons
Slice the lemons thinly and remove any seeds.
- 13
- 14
Blend Purée
Remove from heat and let cool slightly. Blend the mixture until smooth and set aside.
