Vanilla and Orange Basque Cheesecake

Name: Vanilla and Orange Basque Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 320 min
Yield: 10
Cuisine: French
Ingredients: 600 g full fat cream cheese (room temp); 200 g caster sugar; 4 Unit large eggs (room temp); 300 ml double cream; 20 g plain flour; 1 tbsp vanilla bean paste or extract; 5 Unit large oranges (zest finely grated); 2 tbsp fresh orange juice; 0.25 tsp fine sea salt; 2 Unit large eggs; 1 Unit egg yolk; 80 g caster sugar; 80 ml fresh orange juice (about 2 oranges); 40 g unsalted butter (cubed); 1 tsp lemon juice (to balance); 100 g sugar (plus extra for tossing); 120 ml water

by katplaystennis • 2026

Why some badges are missing

Not vegan: full fat cream cheese → try oat cream
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: full fat cream cheese → try oat cream
Not egg-free: large eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: large oranges
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: full fat cream cheese

Based on listed ingredients — always check labels for allergies.

Prep

30m

Cook

50m

Rest

240m

Serves

Rating

—

Total time · 1h 20m

Ingredients

Kitchen Help

Shopping list

600 g full fat cream cheese — room temp
200 g caster sugar
4 Unit large eggs — room temp
300 ml double cream
20 g plain flour
1 tbsp vanilla bean paste or extract
5 Unit large oranges — zest finely grated
2 tbsp fresh orange juice
0.25 tsp fine sea salt
2 Unit large eggs
1 Unit egg yolk
80 g caster sugar
80 ml fresh orange juice — about 2 oranges
40 g unsalted butter — cubed
1 tsp lemon juice — to balance
100 g sugar — plus extra for tossing
120 ml water

Tools

· 8 inch springform pan
· baking paper
· saucepan
· whisk

Instructions

Step by step

1
Line an 8 inch springform with 2 overlapping sheets of baking paper, pressing well up the sides with overhang.
2
Heat oven to 220C / 200C fan.
3
Make the batter by beating the cream cheese and sugar on medium until totally smooth, about .
4
Add eggs one at a time, mixing low and slow to keep it silky.
5
Whisk in cream, vanilla, orange zest, juice, and salt.
6
Sift flour in and whisk just until no lumps. Do not over whip.
7
Pour into pan.
8
Bake 45 to until deeply caramelized on top, puffed at edges, and still very wobbly in center. It will jiggle like custard.
9
Cool to room temp, then chill at least 4 hours, ideally overnight. It sets as it chills.
10
Simmer peel strips in water , drain and set aside.
11
In same pan, dissolve 100g sugar in 120ml water, add peel, simmer gently 12 to until translucent.
12
Drain, toss in extra sugar, spread to dry on parchment.
13
To make the Orange curd, whisk eggs, yolk, sugar, orange juice and zest in a saucepan.
14
Cook on low medium, stirring constantly, until thickened to custard that coats a spoon, about 6 to .
15
Remove from heat, whisk in butter and lemon juice. Strain for silkiness. Cool.
16
Unmould the cheesecake, paper and all, onto a plate and decorate with cooled curd and candied peel on top.
17
Slice with a hot knife for clean cuts.

Per serving

serves 10

Calories

386kcal

Protein

6.3g

Carbs

35.9g

Fat

27.5g

Fibre

0.6g

Sugar

24.4g

Sodium

67mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More French recipes →#Dessert #Cheese #Vegetarian #French