LEMON BASQUE CHEESECAKE WITH STICKY LEMONS

INGREDIENTS

  • 1 lb. 5 oz. (600g) full-fat cream cheese

  • 1 cup (200g) granulated sugar

  • 4 (200g) whole eggs

  • 1/2 cup (130g) sour cream

  • 3 Tbsp (50g) lemon juice

  • 1/2 cup (130g) heavy cream

  • 3 Tbsp (25g) all-purpose flour

  • 1 3/4 (6g) flaky salt

STICKY LEMONS

  • 2 medium lemons, cut 1/16-1/8-inch slices

  • 1/2 cup (100g) light brown sugar, packed

  • 7 Tbsp (100g) boiling water

  1. Preheat the oven to 450 degrees F.

  2. For the cheesecake, mix the cream cheese in a stand mixer with the paddle attachment until evenly combined, then paddle in the sugar until it is dissolved fully. Check with your fingers! It should feel totally smooth.

  3. Now, add the eggs, one by one, scraping down the sides of the bowl to make sure they are combined., Finally, add the sour cream, lemon juice, and heavy cream.

  4. Sift the flour and add the salt into another bowl, then whisk in a few tablespoons of the cheesecake batter. This is a liaison batter to help the flour incorporate easily into the cheesecake. Ensure it’s smooth before adding it back into the rest of the cheesecake batter. Mix the two batters together, scraping down the sides to make sure it’s evenly combined.

  5. Prepare the pan by taking two pieces of parchment paper and laying them on top of each other at a perpendicular angle, then pressing them into your baking pan. It should comfortably cover the pan and have a slight collar. You can trim it if it’s too dramatic. Pour in the cheesecake mixture and tap against your kitchen counter to level the mixture.

  6. For the sticky lemons, put the lemon slices into a shallow baking dish. Sprinkle the sugar over the top, foiled by the boiling water. rap with foil.

  7. To bake, put the lemons and cheesecake into the oven at the same time. Bake for 25-35 minutes, until the top of the cheesecake is well-browned and the internal temperature reads 140-144 degrees F. This temperature will increase 41-50 degrees F as it cools thanks to carryover cooking. Let cool and then put in the fridge until fully cold. The cheesecake lasts well in the fridge for 3-5 days but is best enjoyed at room temperature.

  8. For the sticky lemons, remove the foil once the cheesecake is out and place back in the oven to brown slightly. Let cool, then store in the fridge until ready to use. You can also rewarm, then add a little boiling water to the syrup to create a sauce - just add 1 large spoonful at a time until it becomes spoonable. Serve alongside the cheesecake.