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Pre-heat oven to 220C and line the bottom and sides of an 9inch springform tin with greaseproof paper
In a bowl add the sugar and lemon zest into a large bowl and rub together until the oils from the zest are infused in. Add the cream cheese and lemon juice into the bowl and combine.
Individually add the eggs, beating well between each addition. Add the cream and combine before doing the same with the sour cream.
Sift in the plain flour and salt and then beat for 1-2 minutes to ensure there is a smooth mix.
Pour the mixture into the tin through a sift. Tap the tin on the work surface 3-5 times to remove any air bubbles.
Bake for 27-30 mins (I baked for 27) then remove from the oven and allow to cool before placing in the fridge overnight.
To make the compote, place the ingredients into a saucepan and heat on low until the sugar dissolves. Once dissolved, increase the heat to high and boil for 5 minutes. Then reduce the heat and simmer for 5-10 minutes until the compote has thickened. Remove from the pan and allow to cool fully.
To serve, remove the Basque from the fridge 10mins before you want to eat. Slice, top with the compote.