3 Desserts to Try at Home: Basque Cheesecake, Chocolate Lava Cake, and Lemon Posset

Ingredients

• 680 g cream cheese (softened; for Basque cheesecake)
• 200 g granulated sugar (for Basque cheesecake)
• 4 large eggs (for Basque cheesecake; about 200 g edible weight)
• 360 ml heavy cream (for Basque cheesecake)
• 30 g all-purpose flour (for Basque cheesecake)
• fine salt (A pinch, for Basque cheesecake)
• 170 g dark chocolate (finely chopped; for lava cakes)
• 115 g unsalted butter (divided between lava-cake batter and greasing ramekins)
• 2 large eggs (for lava cakes; about 100 g edible weight)
• 2 egg yolks (for lava cakes; about 34 g edible weight)
• 50 g granulated sugar (for lava cakes)
• 30 g all-purpose flour (for lava cakes)
• 1 tsp vanilla extract (for lava cakes)
• 480 ml heavy cream (for lemon posset)
• 150 g granulated sugar (for lemon posset)
• 120 ml fresh lemon juice (for lemon posset)
• 2 lemon zest (Finely grated zest from 2 lemons, for lemon posset)

Steps

1. 1

   For the Basque cheesecake, heat the oven to 425°F (220°C). Line a 9-inch (23-cm) round cake pan with overlapping sheets of parchment, leaving the paper several centimeters above the rim.

2. 2

   Beat the softened cream cheese and sugar until completely smooth. Add the eggs one at a time, mixing after each addition, then mix in the heavy cream, flour, and salt until no lumps remain.

3. 3

   Pour the cheesecake batter into the lined pan. Bake for about 45–50 minutes, until the top is very dark brown and the center still has a pronounced wobble.

4. 4

   Cool the cheesecake completely in the pan, then refrigerate for at least 3 hours before slicing. The center should become creamy and custard-like when chilled.

5. 5

   For the chocolate lava cakes, heat the oven to 425°F (220°C). Butter four 6-ounce (180-ml) ramekins and dust them lightly with flour, tapping out the excess.

6. 6

   Melt the chopped dark chocolate and butter together gently in a heatproof bowl over simmering water or in short microwave intervals. Stir until glossy, then let the mixture cool slightly.

7. 7

   Whisk the eggs, egg yolks, and sugar until slightly thickened. Fold in the melted chocolate mixture, flour, and vanilla until just combined.

8. 8

   Divide the batter among the prepared ramekins. Bake for approximately 10–12 minutes, until the edges are set but the centers remain soft and slightly jiggly.

9. 9

   Rest the cakes for 1 minute. Run a thin knife around each edge, invert onto serving plates, and serve immediately so the centers remain molten.

10. 10

    For the lemon posset, put the heavy cream, sugar, and lemon zest in a saucepan. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves.

11. 11

    Boil the cream mixture gently for about 3 minutes, stirring frequently so it does not scorch. Remove the pan from the heat.

12. 12

    Stir in the fresh lemon juice. Pour the mixture through a fine-mesh strainer into small glasses or ramekins.

13. 13

    Refrigerate the possets for at least 4 hours, until fully set. Serve chilled, optionally with additional lemon zest or berries.

Notes

The supplied Instagram description contains only the title, hashtags, and names of the three desserts; it does not provide an ingredient list, quantities, or instructions. This is therefore a general reconstruction based on standard versions of the named desserts, not a faithful extraction of the creator's specific recipe. Keep lava cakes warm and serve immediately. Store cheesecake and lemon posset covered in the refrigerator for up to 3 days.

Nutrition per serving

• dessert
• baking
• Basque cheesecake
• chocolate lava cake
• lemon posset
• make-ahead
• European desserts