Orange Basque Cheesecake

With Orange Syrup

October 6, 2024

A New Record

I cook almost everyday, and most of what I make is unremarkable. I think overtime there is an upward trend, but I like to experiment a lot and it can be hit or miss. Sometimes there are outliers, hopefully good ones.

Yesterday I made the best thing I have ever cooked. For the sake of posterity, I needed to write it down. I didn't take pictures during the process so will need to add those if I make it again.

Note: I used this recipe as a starting point.

Orange Basque Cheesecake with Orange Syrup

Yes, its a lot of orange.

Step 1:

Take a 10" spingform pan and smear it with butter. Cover with two sheets of parchment paper (over the butter- we are just preventing the paper from sticking). Pre-heat oven to 375.

Step 2:

In a bowl, mix (with a hand mixer):

1.5 lbs of normal cream cheese (not whipped, not low-fat, just normal cream cheese)
1 1/3 cups sugar
1.5 cups heavy cream
5 eggs
1 tsp vanilla extract
dash of salt
zest from 1-1/2 oranges
shot of curacao

This is different quantities than the linked recipe (larger cake at higher temp), because I wanted a shorter cheesecake with less of a burnt crust.

Don't go crazy. We want this frothy but don't make whipped cream.

Step 3:

Pour this into the pan and bake for an hour. I like the top brown (milk-chocolate colored) for less of a burnt taste, but if you like the bitterness of normal Basque cheesecake you could go longer or a higher temp (dark chocolate colored crust).

Step 4:

While this is cooking, get a pan and add:

1/2 stick butter
1/2 to 1 cup sugar (I kinda guessed)
zest from remaining oranges, maybe half an orange
juice from the oranges
a shot or two of curacao
pinch salt if butter is unsalted

Cook this on low until it reduces and becomes thick. Set aside. It will thicken more as it cools. Don't overthink it.

Step 5:

After the cake is done, let it cool for an hour or so. It should collapse on itself.

Then, while it is still in the pan, pour the (now cooled down) syrup on top so that it covers the top of the cake.

Refrigerate overnight.

Step 6:

Enjoy.

P.S. Next attempt will probably be lemon zest / lemoncello instead of orange zest / curacao. I'm normally a lemon fan.

Orange Basque Cheesecake

With Orange Syrup

A New Record

Orange Basque Cheesecake with Orange Syrup

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