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.
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
- Combine sugar and orange zest in a bowl, let stand for 10 min or so.
- Add cream cheese (softened at room temperature), beat with a hand mixer until cream cheese is light and fluffy.
- Add eggs (one at a time), combine and mix with the mixer.
- Pour in whipping cream, mix at low speed until smooth.
- Sift in flour, stir well.
- 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！