Basque Cheesecake
Rich Basque cheesecake laced with orange
Basque Cheesecake
Rich Basque cheesecake laced with orange
Basque cheesecake is the crustless, scorched-on-purpose cheesecake from San Sebastián: deeply
caramelized on the outside and soft, almost molten in the middle. Most recipes use flour to give the
custard a little structure. Here, Vanilla Fancy Monkey does that job. The tapioca starch in the mix helps
it set, and the vanilla flavor comes along for the ride.
Why orange? Rubbing fresh zest into the sugar pulls out the orange oils, so every bite gets a bright
note that plays beautifully against that caramelized, almost crème brûlée top.
SERVINGS
8-10ACTIVE TIME
30 minutesFULL TIME
10 minutesINGREDIENTS
3 blocks (24 oz) Full-fat cream cheese room temperature
3/4 cup Superfine sugar
1⁄4 cup Vanilla Fancy Monkey
1 (about 1 Tbsp zest) Orange, zested
1 cup (8 fl oz) Heavy whipping cream
4 large Eggs, room temperature
INSTRUCTIONS
1. Heat the oven to 425°F with a rack in the middle. Scrunch a large sheet of
parchment, flatten it, and press them into an 8-inch springform
2. Rub the orange zest into the sugar with your fingertips until fragrant and a little damp. Whisk in
the Vanilla Fancy Monkey so it doesn't clump later.
3. Beat the cream cheese on low until completely smooth. Add the sugar mixture and beat until
creamy, scraping down the bowl.
4. Add the eggs one at a time on low, scraping after each, then stream in the cream. Keep the mixer
low. You want it silky, not airy.
5. Pour into the pan. Tap it firmly on the counter a few times
6. Bake 30 minutes, until the top is a deep golden brown and the center still jiggles like soft jelly when you nudge the pan.
7. Cool on the counter for 2 hours (it will sink, and that's right), then refrigerate uncovered for at least 8 hours or overnight.
TIPS
Trust the jiggle. Ovens and altitude vary, so go by the color and wobble, not the clock. The center
firms up in the fridge.
• Room temperature matters. Cold cream cheese means lumps. Let everything sit out first.
FAQ
Up to a day ahead. It needs at least 4 hours in the fridge, or overnight, to set firm enough for clean slices — which makes it a great make-ahead for Thanksgiving.
