The burnished top and soft and creamy center of a Basque-style cheesecake are the result of being baked in a hot oven as quickly as possible, unlike New York-style cheesecake, which is cooked slowly in a water bath to ensure even cooking and a uniform texture throughout. Not all ovens are the same, so the best way to determine doneness (and avoid overcooking) is to take the internal temperature with a thermometer. The top may not be evenly dark brown by the time the center is done, but turning on the broiler (and watching it like a hawk!) will do the trick in a matter of moments. This version incorporates lemon zest and juice as well as mascarpone for a citrusy profile and uses a food processor for quick and easy assembly.

News Source : https://www.oregonlive.com/nytcooking/2026/05/779827704-lemon-basque-cheesecake.html