Lemon Basque cheesecake with sticky lemons from Sift: The Elements of Great Baking (page 208) by Nicola Lamb

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Notes about this recipe

  • franchimou on February 04, 2026

    made a lemon zest whipped cream instead of the sticky lemons bc of the reviews, turned out great! make sure to temp your cheesecake at the 25min mark, mine ended up way over baked on the edges, but still delicious!!

  • Tessvssr on January 17, 2026

    The sticky lemons did not work out for us. Tasted really rancid. The cheesecake however was lovely. Will repeat without the sticky lemons.

  • RCL on January 02, 2026

    This looks gorgeous in the book. Didn’t really work out for me. My basque seemed a bit curdled, however still tasted lovely. The sticky lemons were not good for us, tasted pretty awful. Would try again another time as I do believe this was my error, although I’m not sure where!

  • celestekahn on December 30, 2025

    I didn’t end up making the sticky lemons, and instead threw some fresh whipped cream, raspberries, and lemon zest on top. Delicious!

  • Astrid5555 on April 20, 2025

    Perfect consistency but I would have whished for a little more tartness. However, this was probably my mistake since I used Meyer lemons from my garden and not regular ones.

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