Narenj Brûlée Cheesecake Recipe

Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan: butter the sides and line the bottom with parchment. Wrap the outside of the pan with a double layer of foil if you plan to water-bath the cheesecake.

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, 1 teaspoon finely grated orange zest and a pinch of salt. Mix until the mixture resembles wet sand and holds when pressed between fingers.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Pack firmly and evenly.

Bake crust for 8 minutes, then remove from oven and set aside to cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Lower oven to 325°F (160°C) if not already set. Place a kettle of hot water nearby if you will use a water bath.

Beat cream cheese

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add the granulated sugar and beat on medium-low until combined and slightly aerated, about 1–2 minutes. Scrape down the bowl.

Add the sour cream and mix on low just until incorporated and smooth.

Mix in the 3 whole eggs and 1 yolk one at a time on low speed, mixing until just combined after each addition. Avoid overbeating to reduce cracks. Scrape the bowl between additions.

Add the vanilla extract, 2 teaspoons finely grated orange zest, 2 tablespoons fresh orange juice, 1 tablespoon flour and 1/2 teaspoon fine salt. Fold/mix on low until fully incorporated and silky. The batter should be pourable but thick.

Pour the filling into the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release large air bubbles.

If using a water bath: set the filled pan inside a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform (be careful not to splash water into the filling). Tent the top of the springform pan loosely with foil to prevent excessive browning or water drips.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles (about 1/2–3/4 the surface). Rotate the pan halfway through baking for even color if necessary.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30–45 minutes to reduce rapid temperature change (this helps prevent cracks).

Remove the cheesecake from the oven and from the water bath (if used). Remove foil and cool to room temperature on a wire rack. Refrigerate uncovered for at least 4 hours, preferably overnight, until fully chilled and set.

About 30 minutes before serving, combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, 2 tablespoons freshly squeezed orange juice, 1 teaspoon orange zest and 1/4 teaspoon orange blossom water (if using) plus a pinch of salt in a medium bowl.

Whisk the mixture vigorously until it thickens slightly and becomes a pourable emulsion/chantilly — you want a pourable cream emulsion rather than stiff whipped cream. Chill until ready to use. Taste and adjust sugar or orange juice to balance sweetness and acidity.

When the cheesecake is fully chilled and you are ready to serve, run a thin knife around the inside edge of the springform to loosen the cake and release the side ring. Transfer the cheesecake to a serving plate if desired.

Evenly sprinkle about 3–4 tablespoons (adjust with the 3/4 cup available) of the granulated sugar over the top of the cheesecake in a thin, even layer. If you prefer a slightly deeper caramel layer, add a second thin dusting and torch between layers.

Using a kitchen torch, melt and caramelize the sugar in steady circular motions until it liquefies and turns an even amber-brown, forming a hard, glass-like crust. If you do not have a torch, place the cheesecake under a very hot broiler on the top rack for 1–3 minutes, watching constantly to avoid burning. Broiling works best if the cake is on a rimmed baking sheet.

Allow the caramelized top to cool and harden for 2–3 minutes. Sprinkle the remaining 1/2 teaspoon orange zest over the brûlée surface for aroma and visual contrast.

Spoon or pipe small medallions of the chilled orange cream emulsion around the edge or serve a small pool of it on each plate. Garnish with orange segments or candied peel if using.

Slice with a sharp knife warmed briefly under hot water and dried between cuts to get clean slices. Serve immediately so the caramelized top remains crisp.