Recipe courtesy of Mary Berg
Orange Cinnamon Basque Cheesecake
- Level: Easy
- Yield: 5 to 6 servings
- Total: 5 hr (includes cooling time)
- Active: 25 min
Ingredients
Cheesecake:
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
Rum Whipped Cream:
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
Directions
Special equipment:
a 9- or 10-inch springform pan- 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!