Dessert Recipes
Lemon Saffron Basque Cheesecake
One of our favorite party tricks! This rustic, crustless twist on cheesecake is so much easier to make than a regular one: just mix the batter together, pour it into a springform pan, bake it until it’s juuust shy of burnt on top, then watch it collapse into a perfectly browned cheesecake as it cools. With hints of tangy lemon and subtle, floral saffron, it’s perfectly custard-like without being overly sweet — so you can enjoy an extra slice without feeling like you’re overindulging.
Servings: 6 to 8
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Dessert
Lemon Saffron Basque Cheesecake
Ingredients
Cooking spray
2 lbs cream cheese, room temperature
1 ½ cups granulated sugar
6 Gelson’s Organic Large Eggs
2 cups heavy cream
1 tsp vanilla extract
1 tsp kosher salt
2 tsp saffron threads
Zest of one lemon
Directions
- Preheat the oven to 400º. Lightly grease a 9” springform pan with cooking spray and line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil and place it on a rimmed sheet pan.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy and the sugar is dissolved, 4 minutes.
- Reduce the speed to low and add the eggs, one at a time, beating until fully incorporated between each addition. Scrape down the sides of the bowl.
- Add the heavy cream, vanilla extract, salt, saffron, and lemon zest and beat on low speed until the batter is smooth, about 3 minutes.
- Pour the batter into the prepared pan and bake for 55 to 65 minutes, or until the cake is a deep golden brown and very jiggly in the center. Allow to cool at room temperature for 30 minutes. The cake will deflate significantly during this time.
- Chill the cake in the refrigerator for at least 4 hours or up to overnight. Remove the cake from the springform pan, slice and serve. Leftover cake will keep in an airtight container in the refrigerator for up to 3 days.
Recipe adapted from: Bon Appétit