Orange Basque Burnt Cheesecake

Basque cheesecake is my favorite type of cheesecake ever! I first had it at a Spanish bar in Toronto called Bar Raval and instantly fell in love with it.

Basque Cake at Bar Raval, Toronto

The texture lies between a New York cheesecake and a Japanese style souffle cheesecake. It’s not baked in water bath so the skin is slightly burnt and that makes the taste of eggs and dairy more pleasant and prominant.

Anyways, I am sure you will love this Basque burnt cheesecake with orange zest! 

Ingredients (makes one 6-inch cake):
  • 250 -300 g cream cheese
  • 2 large eggs
  • 150-200 ml whipping cream
  • 85 g sugar
  • 8-10 g pastry flour or cornstarch
  • zest of 1 orange
  1. Combine sugar and orange zest in a bowl, let stand for 10 min or so.
  2. Add cream cheese (softened at room temperature), beat with a hand mixer until cream cheese is light and fluffy.
  3. Add eggs (one at a time), combine and mix with the mixer.
  4. Pour in whipping cream, mix at low speed until smooth.
  5. Sift in flour, stir well.
  6. Line a 6-inch baking pan with parchment paper (leaving 3-5 cm paper higher than top of pan), bake at 220 °C for 25-40 minutes, or until browned and almost burned-looking on top (25 min – jiggly, 40 min – firmer taste). 

Serve at room temperature or chilled, the Basque cheesecake is delicious served either way. I garnished the cake with some whipped cream+mascarpone cheese. You don’t have to decorate it though.

Not too dense or too light, this Basque cheesecake with a distinct orange flavor will definitely satisfy your craving for cheesecake!
Beware of the calories though!

Gotta a sweet tooth?

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