Orange cinnamon Basque cheesecake

Let's basque in the glory of cheesecake! This is smooth and creamy with a touch of bright, fresh orange and some cozy vibes from the cinnamon.

Orange cinnamon Basque cheesecake. Credit: Mary Makes It Easy / Geoff George

• serves

  10

• prep

  15 minutes

• cook

  1:10 hour

• difficulty

  Easy

Ingredients

Cheesecake

• 1 kg brick cream cheese, at room temperature
• 1¼ cups (250 g) sugar
• 1 orange, zested
• ½ tsp kosher salt
• 1 tsp cinnamon
• 6 eggs, room temperature
• 2 cups (500 ml) 35% cream
• 3 tsp (15 ml) dark rum, optional
• 1½ tsp (7.5 ml) vanilla extract
• 40 g flour

Rum whipped cream

• 1 cup (250 ml) cold 35% cream
• 1½ tbsp (16 g) icing sugar
• 3 tsp (15 ml) dark rum
• ½ tsp vanilla extract
• ¼ tsp cinnamon

Cooling time: at least 2 hours.

Instructions

1. Heat oven to 200°C (400°F) and grease a 23 cm or 25 cm (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 5 cm (2 inches) above the rim of the pan. Place on a rimmed baking sheet and set aside.
2. 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 scraping down the bowl between each addition. Reduce the speed to medium-low and add in the cream, rum and vanilla and mix just until well combined.
3. 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.
4. Pour the cheesecake mixture into the prepared springform pan and bake for 50 minutes. Increase the temperature to 220°C (425°F) and continue to bake for 15 to 20 minutes or until the cheesecake is deeply golden brown.
5. Allow the cheesecake to cool to room temperature in the pan then unmold the cheesecake and peel away the parchment paper.
6. 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.
7. Serve the cheesecake at room temperature or chilled topped with a dollop of rum whipped cream and a sprinkle of cinnamon.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.