Basque Cheesecake Recipe

Prepare oven and pan

Preheat oven to 400°F (200°C). Grease a 9-inch springform or loose-bottom cake pan lightly with butter. Line bottom and sides generously with parchment paper, leaving 2–3 inches above rim to allow the cake to rise and develop a charred top.

Soften and measure cream cheese

Ensure cream cheese is room temperature for at least 1 hour so it blends smoothly. Cut into chunks for easier mixing.

Beat cream cheese and sugar

In a large mixing bowl or stand mixer fitted with a paddle, beat the room-temperature cream cheese and 280 g granulated sugar on medium speed until very smooth and no lumps remain, about 2–3 minutes.

Incorporate eggs

Add the eggs one at a time, mixing briefly after each addition until incorporated. Scrape the bowl between additions. Keep mixing only until combined — do not overbeat.

Add heavy cream and flavorings

Reduce mixer speed and pour in the heavy cream gradually. Add vanilla extract and salt. Once combined, sift in the 20 g flour and mix just until smooth. The batter should be loose and pourable; scrape down sides to ensure homogeneity.

Transfer and bake

Pour the batter into the prepared parchment-lined pan. Tap gently on the counter to remove large air bubbles. Place in the center of the preheated oven and bake at 400°F (200°C) for 50–60 minutes. The exterior should be deeply golden to dark brown (charred in spots) and the center still jiggly — it will set while cooling.

Cool and chill

Remove the cheesecake from oven and let it cool in the pan on a wire rack for at least 1 hour. Then transfer (still in pan) to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set and make slicing cleaner.

Prepare oranges

Zest one of the València oranges finely and set zest aside. Juice all oranges to yield approximately 300–350 ml of fresh juice. Strain the juice to remove seeds and excess pulp, if desired.

Make sugar syrup with vanilla

In a small saucepan combine 60 g granulated sugar, 30 ml water, and the vanilla bean (split and scraped) or 1 tsp vanilla extract. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Cook coulis

Add the orange juice and reserved zest to the saucepan and simmer gently for 4–6 minutes to concentrate the flavor slightly. If you prefer a thicker coulis, mix 1 tsp cornstarch with 10 ml cold water to make a slurry and whisk it into the simmering sauce; cook 1–2 minutes more until slightly thickened. Remove from heat and cool. If you used a vanilla bean, remove the pod. Taste and adjust sweetness if needed.

Strain and chill

For an ultra-smooth coulis, strain through a fine-mesh sieve to remove pith or zest pieces. Chill in the refrigerator until ready to serve. Coulis can be made up to 2 days ahead.

Unmold and trim

When cheesecake is fully chilled, run a thin knife around the pan edge to loosen. Release springform or remove cake from loose-bottom pan while keeping parchment intact. Peel away the parchment gently from the sides for a rustic edge; you can trim excess parchment if desired.

Plate and finish

Place the cheesecake on a serving plate. Spoon warm or cool vanilla-orange coulis over slices or around the base. Garnish with thin orange slices or segments and a light dusting of confectioners' sugar if using. Serve chilled or at cool room temperature.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Store coulis separately in an airtight container for up to 4 days or freeze for longer storage.