OK, I needed a break from cookies. As I mentioned before, I have never considered myself much of a baker. I have made a version of Basque Cheesecake several times. Always, to my humble surpeise, a success!
If you like cheesecake you will LOVE this. It’s super easy, very creamy, light and super lemony!
A cheesecake this is NOT … no crust, no waterbath, no slow low temp cooking.
It is more custard-like than cheesecake-like and does not get the added sweetness from the crust. This version has lemon zest and juice giving it a little pucker power to offset the sweetness of the sugar.
I addded carmelized lemons for serving that even give it a little bitter bite from the rind left on.
A little lemon syrup finishes the dish with a pretty glaze.
This recipe is from the Off Duty section of the Wall Street Journal, where I have found lots of really good solid recipes. (Don’t you hate it when the recipe looks so good and just plain let’s you down.) I would say that the Journal recipes deliver over 90% of the time that I try them.
Give it a try … guaranteed not to disappoint!!
