Basque Cheesecake Recipe
blood orange curd, raspberry coulis, frozen yogurt
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Ingredients
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Basque Cheesecake
Blood Orange Curd
Raspberry Coulis
To Serve
Method
Basque Cheesecake
- 1
Prepare oven and pan
Preheat the oven to 210°C (410°F). Butter a 9-inch (23 cm) springform pan or a loose-bottomed cake pan lightly. Line the pan with a single sheet of parchment paper, pushing the paper up the sides to create a high collar (paper will be crumpled and taller than the pan). Leave some overhang for easy removal.
- 2
Beat cream cheese and sugar
In a large bowl or the bowl of a stand mixer fitted with the paddle, beat the room-temperature cream cheese and sugar on medium speed until completely smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.
- 3
Incorporate eggs
Add eggs one at a time, mixing briefly after each addition until just incorporated. Avoid overbeating; the mixture should be smooth but not aerated excessively.
- 4
Add remaining ingredients
Pour in the heavy cream and add the vanilla and salt. Mix on low speed until uniform. Sprinkle the flour over the batter and fold or mix briefly to incorporate, about 15–20 seconds. Scrape the bowl and ensure a silky batter.
- 5
- 6
Cool
Remove the cake from the oven and let it cool in the pan on a wire rack for 1 hour. The cheesecake will sink slightly. After 1 hour, run a thin knife around the edge, remove the outer ring (if using a springform) or release the cake, then chill in the refrigerator for at least 2 hours (preferably 4 hours) to firm up.
Blood Orange Curd
- 7
Combine and heat
In a small saucepan, whisk together the blood orange juice, zest, and sugar. Warm gently over medium-low heat just until the sugar dissolves and the mixture is warm but not boiling, about 2–3 minutes.
- 8
- 9
Cook curd
Cook the mixture over low heat, stirring constantly with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon (about 6–8 minutes). Do not boil or the eggs may scramble.
- 10
Finish with butter
Remove from heat and whisk in the cold cubed butter a few pieces at a time until fully incorporated and the curd is glossy. Add a pinch of salt to brighten the flavor. Strain the curd through a fine-mesh sieve into a jar to remove zest or any cooked bits. Cover the surface with plastic wrap to prevent a skin and chill until set, at least 1 hour.
Raspberry Coulis
- 11
Cook raspberries
Place raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5–7 minutes. If the mixture is very thick, add up to 1 tablespoon of water to reach a saucy consistency.
- 12
Blend and strain
Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender and puree until smooth. Strain the puree through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard seeds. Chill until ready to serve.
To Serve
- 13
Plate cheesecake
Remove the chilled Basque cheesecake from the refrigerator and peel away the parchment. Place the cake on a serving platter. Slice with a hot, dry knife for clean cuts (dip the knife in hot water and wipe dry between slices).
- 14
Assemble each plate
Spoon 1–2 tablespoons of raspberry coulis onto each plate and spread slightly. Place a slice of Basque cheesecake on top. Dot or smear 1–2 tablespoons of chilled blood orange curd on the plate or on the cheesecake slice (you can pipe small rosettes if preferred).
- 15
- 16
Storage
Leftover cheesecake: store covered in the refrigerator up to 4 days. Curd and coulis keep in airtight containers up to 5 days. Frozen yogurt should be kept in the freezer until service.