This orange Basque cheesecake is a twist on my classic burnt Basque version. Amped up with caramelized oranges and a good hit of orange zest, it is a caramelized, creamy, and citrusy paradise! If you love citrusy desserts and creamy cheesecakes, this one’s for you!
I’ve made the classic Basque cheesecake more times than I can count. Every version had its own little magic. This time, I added fresh orange zest to the mix. And wow, it took the flavor to a whole new level.
It’s still that rich, custardy, crustless cheesecake with the signature burnt top, but with a lovely citrus twist. Great for holidays, brunch, or honestly, just because you feel like baking something that tastes fancy and is super simple. If you love citrusy desserts, try orange madeleine cookies.
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Why You’ll Love This Recipe
With its signature caramelized top and rustic looks, this cheesecake looks gorgeous and irresistible!
Whether you're entertaining or treating yourself, this cake is effortless and decadent!
What you’ll love about Basque cheesecake with orange is how easy it is to make this crustless cheesecake. It’s a one-bowl recipe with basic ingredients.
Like all good Spanish Basque cheesecakes, it needs time to rest, which means a great make-ahead dessert recipe! The actual making is quick. You just need to wait for it to cool.
Basque Orange Cheesecake Ingredients
Oranges is the star here! Zest adds a bright citrus flavor, while candied slices add a little chewy sweetness. The two make the orange cheesecake irresistible. You can use store-bought ones or make candied orange slices at home.
Cream cheese is the base of any good burned Basque cheesecake. Use full-fat cream cheese for the best texture. Bring it to room temperature. It makes mixing so much easier. You can also use homemade cream cheese.
Sweetener: Regular caster sugar works well. It sweetens the cake and helps the top get that signature Basque-style caramelized finish.
Eggs make the cheesecake silky and give it that custardy texture. Room temperature eggs are ideal as they blend smoothly into the batter.
Vanilla extract rounds out the orange flavor. Use homemade vanilla extract or paste.
Greek yogurt adds a tang and helps lighten the texture without taking away the creaminess. Don’t have Greek yogurt? Plain hung curd will do the trick.
Flour: A small amount of all-purpose flour to help the cake set without making it dense.
Please see the recipe card for full information about the ingredients and quantities.
Variations
Play with the orange flavor: Feel free to dial the orange zest up or down depending on your taste. Have orange blossom water? Throw in a teaspoon for that floral note. Or, for something bolder, a few drops of pure orange oil will really amp up the burnt Basque orange cheesecake.
Make it boozy: A splash of orange liqueur like Triple Sec or Cointreau for grown-up fun. Just a couple of spoonsful do the trick.
Add rum-soaked fruits: For a cozy feel, fold in a few tablespoons of rum-soaked dried fruits. It’s a trick I love using in my stollen and Christmas cakes.
How To Make Orange Basque Cheesecake
Step 1: Set the oven to preheat and line your baking pan with parchment paper with a 2-inch overhang.
Step 2: In a large bowl, beat softened cream cheese with caster sugar until smooth and creamy.
Step 3: Add eggs, vanilla extract, Greek yogurt, and all-purpose flour.
Step 4: Whisk until smooth, and then fold in orange zest and diced candied oranges.
Step 5: Pour the batter into a lined springform pan, and gently thump the tin on your countertop to get rid of any air bubbles.
Step 6: Bake for a good 55-60 minutes.
Step 7: Crack the door of the oven open and let the cake cool in the oven for 30 to 40 minutes. Don’t worry when your cake falls in, losing its puffiness. That’s normal for burnt cheesecakes!
Step 8: Allow the cake to cool on the countertop completely. Then chill overnight in the refrigerator.
Step 9: Take the orange burnt Basque cheesecake out of the pan and peel off the parchment paper.
Final step: Bring to room temperature and serve!
Pro Tips
- Bake in a 6-inch springform pan instead of an 8-inch one for a taller Basque cheesecake with oranges.
- When blending the cream cheese and sugar, keep the mixer speed on low. It’ll take 2–3 minutes for the sugar to dissolve completely. But that smooth, silky batter is totally worth the wait.
- Make sure your ingredients are at room temperature for the best, creamiest texture.
- Lightly toss your candied orange bits in flour before folding them into the batter. This helps them from sinking to the bottom.
- The batter consistency you’re looking for in Basque cheesecake recipes is nice, smooth, and slightly thick.
- Yes, we’re baking the cake at a higher temp. And yes, it’s on purpose. That deep golden top isn’t overbaked. It’s the Basque-style caramelized magic we’re going for.
- I prefer a firmer Basque cheesecake, which is why I chill it overnight. For a softer texture, 3 to 4 hours in the fridge is enough. The cake is super creamy either way.
- Please use a kitchen scale to measure the ingredients for better and consistent results!
How To Serve
Serving at room temperature is best. So, take it out of the fridge about 15–20 minutes before serving. You can serve it as-is or even with a light dusting of icing sugar for that classic finish.
I like to garnish the cake with caramelized orange slices. It makes the cake pretty and gives the Basque cheesecake a flavor and texture you’ll love! You can even spoon over a little vegan caramel sauce.
Recipe FAQs
It's a crustless cheesecake baked at high temperatures, caramelizing the top while keeping the interior rich, gooey, and creamy. It was first created by Santiago Rivera, the owner of the restaurant La Viña in San Sebastián, Spain.
Not traditionally. But it definitely can! One of the best things about a classic burnt Basque cheesecake recipe is how flexible it is. You can add oranges, like in this version, or play around with flavors like matcha burnt Basque cheesecake, or pumpkin Basque cheesecake.
Grab a large sheet of parchment paper and press it into your springform pan, covering the sides and bottom. Since orange Basque cheesecake rises a good bit, leave about 2 inches of overhang. Never use separate papers to line the bottom and sides. The batter will seep through the thin space between the two.
A perfectly baked Basque-style cheesecake with oranges is a deep, burnished brown on top. It rises high and has a little wobble right in the middle. I suggest pulling it out when you notice the sides have set but the center is still jiggly.
The right baking time will depend on your oven, as oven temperatures vary. Around the 50-minute mark, you’ll want to start checking for doneness.
If you like a firmer texture (like I do), chilling it overnight is best. It sets and slices cleanly. But if you prefer it softer and a bit gooier, 3 to 4 hours in the fridge will do the trick. Either way, it’ll be creamy and delicious!
📖 Recipe
Orange Basque Cheesecake
Ingredients
- 2 cups Cream cheese, softened
- 3/4 cup Caster sugar
- 2 Eggs, room temperature
- 1 tsp Vanilla extract
- 1/3 cup Greek yogurt, room temperature
- 1/4 cup All-purpose flour
- 4-5 tbsp Candied oranges, diced
- 1 tsp All-purpose flour
- Zest of 1 orange
Instructions
- Preheat your oven to 200C (400F).
- Line your 8" baking pan with parchment paper. Make sure the paper comes at least 2" above the sides of the pan.
- In a large bowl, beat together the cream cheese and sugar until the cream cheese is creamy and the sugar is dissolved.2 cups Cream cheese, softened,3/4 cup Caster sugar
- Add the eggs, Greek yogurt, vanilla extract, and flour.2 Eggs, 1 tsp Vanilla extract, 1/3 cup Greek yogurt, 1/4 cup All-purpose flour
- Whisk until smooth. Add orange zest.Zest of 1 orange
- Toss the candied oranges with 1 tsp of flour and add to the batter. 4-5 tbsp Candied oranges, diced, 1 tsp All-purpose flour
- Mix well and pour into the prepared pan and bake for 55-60 minutes at 200 C ( 400F), until the cake is browned on top, but still jiggly in the center.
- Let the cake cool in the partially open oven for 30-40 minutes. Allow the cake to cool completely on the countertop, then transfer to the refrigerator for it to set completely, for about 8-10 hours.
- Gently remove the cake from the pan and peel the parchment paper away from the cake. Serve cold or at room temperature. Enjoy!
Video
Notes
-
- Bake in a 6-inch springform pan instead of an 8-inch one for a taller Basque cheesecake with oranges.
-
- When blending the cream cheese and sugar, keep the mixer speed on low. It’ll take 2–3 minutes for the sugar to dissolve completely. But that smooth, silky batter is totally worth the wait.
-
- Make sure your ingredients are at room temperature for the best, creamiest texture.
-
- Lightly toss your candied orange bits in flour before folding them into the batter. This helps them from sinking to the bottom.
-
- The batter consistency you’re looking for in Basque cheesecake recipes is nice, smooth, and slightly thick.
-
- Yes, we’re baking the cake at a higher temp. And yes, it’s on purpose. That deep golden top isn’t overbaked. It’s the Basque-style caramelized magic we’re going for.
-
- I prefer a firmer Basque cheesecake, which is why I chill it overnight. For a softer texture, 3 to 4 hours in the fridge is enough. The cake is super creamy either way.
-
- Please use a kitchen scale to measure the ingredients for better and consistent results!
Anisha jethwani says
How much two cups cream cheese in gms
Natasha Minocha says
Hi Anisha, 2 cups cream cheese is 450 gms. There is a toggle button on the right side of the ingredient list. You can see all the measurements in cups and metric. If you click on metric, all ingredient measurements are given in grams. Hope this helps.:)