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Orange cinnamon basque cheesecake
This Basque cheesecake is the alter ego to the classic New York–style cheesecake with a press-in orange zest and cinnamon-infused crust and a dreamy rum whipped cream.
YIELDS
5
TO
6
Ingredients
- 4 cups brick cream cheese, room temperature
- 1 1/4 cups sugar
- 1 orange, zested
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 6 eggs, room temperature
- 2 cups 35% cream
- 1 tablespoon dark rum, optional
- 1 1/2 teaspoons vanilla extract
- 5 tablespoons flour
- 1 cup cold 35% cream, for rum whipped cream
- 2 tablespoons icing sugar, for rum whipped cream
- 1 tablespoon dark rum, for rum whipped cream
- 1/2 teaspoon vanilla extract, for rum whipped cream
- 1/4 teaspoon cinnamon, for rum whipped cream
Directions
- Heat your oven to 400°F and grease a 9 or 10-inch springform pan with non-stick 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 two inches above the rim of the pan. Place on a rimmed baking sheet and set aside.
- Place the cream cheese, sugar, orange zest, salt, and cinnamon 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 scrapping down the bowl between each addition. Reduce the speed to medium-low and add in the cream, rum, and vanilla and mix well to combine.
- 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°F and continue to bake for 15 to 20 minutes or until the cheesecake is deeply golden brown.
- Allow the cheesecake to cool to room temperature in the pan then unmold the cheesecake and peel away the parchment paper.
- To make the whipped cream, combine the whipping cream, icing sugar, rum, and vanilla and whip on medium speed just until soft peaks form, about 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!
