Basque Cheesecake With Winter Citrus Recipe

Preheat and line pan

Preheat the oven to 400°F (205°C). Butter a 9-10 inch springform or loose-bottom cake pan lightly. Crumple a sheet of parchment paper so it is pliable, then press it into the pan, ensuring it extends 4–5 cm (1.5–2 inches) above the rim all around to create the characteristic high, uneven edge. Trim if necessary, but leave it taller in places for the rustic look.

Bring all batter ingredients to room temperature (cream cheese, eggs, cream) for at least 30 minutes before mixing. This helps create a smooth batter and prevents lumps.

Whip cream cheese and sugar

Place the room-temperature cream cheese (900 g) and granulated sugar (300 g) in a large bowl. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat on medium speed until smooth and very creamy, about 2–3 minutes. Scrape down the bowl once or twice to ensure even mixing.

Add eggs

Add the eggs (5, one at a time) while mixing on low–medium speed. Mix each egg just until incorporated before adding the next. Avoid whipping excessive air into the batter—stir gently but thoroughly.

Add dry and flavor components

Sift the all-purpose flour (25 g) over the batter, add the fine sea salt (1 tsp) and vanilla extract (2 tsp). Mix on low speed until the flour is fully incorporated, about 15–20 seconds.

Incorporate cream

With the mixer on low, slowly pour in the heavy cream (480 ml) and continue to blend until the batter is perfectly smooth and slightly runny, about 20–30 seconds. Stop and scrape the bowl; there should be no lumps of cream cheese. The final batter should be pourable but thick.

Give the batter a quick gentle stir by hand to knock out any large air bubbles, but do not overmix.

Pour and bake

Pour the batter into the prepared parchment-lined pan. Tap the pan gently on the counter to settle the batter and release trapped air. Place the pan in the preheated oven and bake at 400°F (205°C) for 20 minutes. After 20 minutes, reduce the oven temperature to 360°F (180°C) and continue baking for another 25–30 minutes, or until the top is deeply golden brown, blistered in spots, and the center still jiggles slightly when you shake the pan (it will set as it cools). Total bake time typically 45–55 minutes depending on oven and pan.

If you prefer a more deeply caramelized top, you may finish with the oven on broil for 30–60 seconds—watch carefully to avoid burning.

Cool

Remove the cake from the oven and place it on a wire rack. Let it cool in the pan to room temperature (about 2 hours). The cheesecake will deflate slightly and develop its characteristic rustic crackled top. After cooling, you can chill it in the refrigerator for at least 4 hours or overnight for the best texture and easier slicing.

Segment citrus

While the cheesecake is cooling, prepare the citrus. Using a sharp knife, trim the top and bottom of each orange/mandarin. Working over a bowl to catch juices, slice away the peel and pith in strips, then carefully cut between membranes to release segments (supremes). Collect any juice that escapes and reserve it; you should have roughly 2–3 tablespoons of combined juice.

Cook compote

In a small saucepan combine the segmented citrus pieces and any reserved juice with granulated sugar (50 g), lemon juice (15 ml), water (30 ml), and sliced ginger (10 g, optional). Stir to combine. Bring to a gentle simmer over medium heat. Allow to simmer 4–6 minutes, stirring occasionally, until the sugar dissolves and the citrus softens slightly but still holds shape. If using orange liqueur, stir it in off the heat.

Taste and adjust: if the compote is too tart, add a teaspoon of sugar; if too sweet, add a little more lemon juice. Remove the ginger slices before serving if you prefer subtle ginger flavor; otherwise leave them in for visual interest and bite.

Cool compote

Let the compote cool to room temperature. The compote can be made a day in advance and refrigerated; bring it back to room temperature before serving or serve slightly chilled.

Unmold

When ready to serve, remove the chilled or room-temperature Basque cheesecake from the refrigerator. Carefully peel away the parchment paper from the sides. If using a springform pan and the cake has set, remove the springform ring; otherwise lift the cake from the pan using the parchment and transfer to a serving plate.

Plate

Spoon a generous tablespoon or two of the winter citrus compote onto each slice or arrange compote across the center of the whole cake. Optionally sprinkle a pinch of coarse sugar on the compote for texture or a light sprinkle on the top of the cheesecake before serving.

Serve slices at room temperature or slightly chilled. The bright, slightly acidic citrus compote balances the rich, caramelized Basque cheesecake. Store leftover cheesecake covered in the refrigerator up to 4–5 days; store compote separately for best texture.