Throw all the rules out the window for this foolproof Orange Cinnamon Basque Cheesecake, no crust required.
| Level: | Easy |
| Total: | 5 hr |
| Active: | 25 min |
| Yield: | 5 to 6 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 4 cups (1 kilogram) (35.2 ounces) brick cream cheese, at room temperature
- 1 1/4 cups (250 grams) (8.8 ounces) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 orange, zested
- 6 large eggs, at room temperature
- 2 cups (500 milliliters) whipping cream (35% cream)
- 1 tablespoon (15 milliliters) dark rum, optional
- 1 1/2 teaspoons (7.5 milliliters) vanilla extract
- 5 tablespoons (40 grams) all-purpose flour
- 1 cup (250 milliliters) cold whipping cream (35% cream)
- 2 tablespoons (16 grams) confectioners’ sugar
- 1 tablespoon (15 milliliters grams) dark rum
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, for serving
Instructions
- For the cheesecake: Heat your oven to 400 degrees F and grease a 9- or 10-inch springform pan with nonstick cooking spray. Using two overlapping pieces of parchment paper, line the greased pan by pressing the parchment along the bottom of the pan and haphazardly up the sides, leaving any crinkles and folds that occur. The parchment needs to reach at least 2 inches above the rim of the pan. Place on a rimmed baking sheet and set aside.
- Place the cream cheese, granulated sugar, cinnamon, salt and orange zest into the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer and beat on medium speed until smooth, about 2 minutes, scraping the bowl down at least three times while mixing. Beat in the eggs one at a time, mixing well and scraping down the bowl between each addition. Reduce the speed to medium-low and add in the cream, rum if using and vanilla and mix just until well combined.
- Remove the bowl from your stand mixer and sift over the flour then reattach the bowl and continue to beat on low speed just to incorporate, scraping down the bowl halfway through, about 30 seconds.
- Pour the cheesecake mixture into the prepared springform pan and bake for 50 minutes. Increase the temperature to 425 degrees F and continue to bake until the cheesecake is deeply golden brown, 15 to 20 minutes.
- Allow the cheesecake to cool to room temperature in the pan then unmold the cheesecake and peel away the parchment paper.
- For the rum whipped cream: Combine the whipping cream, confectioners’ sugar, rum and vanilla, and whip on medium speed just until soft peaks form, 2 to 3 minutes.
- Serve the cheesecake at room temperature or chilled topped with a dollop of rum whipped cream and a sprinkle of cinnamon. Enjoy!
Reviews
Hi Mary this will be the third time I’ve made this recipe of your basque cheesecake. I can’t tell you how much people love this dessert including myself. I do use all flavors the cinnamon, rum, orange zest and vanilla it just makes it so yummy. Thank you so much
This recipe seemed, like many of Mary’s recipes, rather odd, but the more I looked at it, the more I wanted to try it. It is definitely a winner. The texture of the cheesecake was absolutely perfect, and the flavors were so delightful, I wanted to quote Milton. The orange and the rum are so subtle that one is hard pressed to identify them and the aroma of the dessert on the plate is heavenly. I wondered at the parchment paper, but it worked well. This was a big hot at Easter.
Fantastic dessert – LOVED it!
When do you add the flour?
Mary, Mary, Mary- this was fabulous and so easy!! I didn’t have any rum but the hint of orange in it was fresh and light. Will be making this again at Easter❤️
Delicious, forgot the rum and it still turned out great!
So happy I saw this episode!! So I’ve only attempted a cheesecake once before and it didn’t turn out. This one, oh my goodness!! Kudos to Mary!! This is SO good!! Easy to make and so tasty!!
This looks delicious