Orange Basque Burnt Cheesecake
A foolproof dessert to elevate any meal.
Equipment
- Springform pan
Ingredients
- 3 8 oz cream cheese packages room temperature
- ¾ cup granulated sugar
- 2 Tbsp orange zest
- 3 eggs room temperature
- 1½ cup heavy cream room temperature
- 1 Tbsp vanilla extract
- ¼ cup all-purpose flour
- ½ tsp salt
Orange sugar
- 1 Tbsp orange zest
- 3 Tbsp granulated sugar
Instructions
- Place rack in the middle of the oven and preheat to 400°
- Lightly butter a springform pan and line with parchment paper going up the sides.
- Using the paddle attachment of the stand-up mixer, beat together at medium-high speed the cream cheese, sugar, and orange zest for about 2 minutes. Make sure to pause and scrape the sides as necessary. All ingredients must be well combined.
- Add the eggs, one at a time, pausing in between to scrape the sides and making sure it is fully incorporated before adding the next one.
- Reducing the speed to medium-low, add the cream and vanilla. Then add the flour and salt. Beat for about one minute
- Pour the batter into the prepared pan. Sprinkle half the orange sugar on top.
- Transfer to oven and bake for 50-55 minutes. It should be bronze-colored on top and jiggly in the center
- Let the cheesecake rest for about 10 minutes before removing it from the pan. Sprinkle the rest of the orange sugar on top and serve either at room temperature or refrigerated.
Orange Sugar
- In a medium bowl, mix the orange zest and the sugar.
Notes
The cheesecake can be made with any other citrus fruit like lemon, limes, or blood oranges. If you rather have it without flavor, don't add any zest to it.
It is important to note that all the ingredients must be at room temperature for this recipe.