Orange Basque Cheesecake -

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Orange Basque Cheesecake

With a burnt top and citrusy, rich, and creamy texture, this orange Basque cheesecake is decadent but so easy to make!

Prep Time20

Cook Time1

Chilling time8

Course: Dessert

Cuisine: Spanish

Servings: servings

Calories: 195kcal

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!

- 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!