[Recipes] Cheesecake with Orange and Clove Basque
Hands-On Time: 25 mins | Total Time: 6 hrs | Servings: 12
The Basque region of Spain served as the inspiration for this distinctively crustless cheesecake, which has a soft, creamy interior and a caramelized exterior. It has a wonderful perfume that is sure to wow, thanks to the addition of clove and sweet orange. This dessert is ideal for any occasion and may be made gluten-free by using different flour.
Ingredients
- Cooking spray
- 2 pounds cream cheese, at room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 6 large eggs, at room temperature
- 1 ¾ cups heavy cream
- 1 tablespoon orange zest plus 2 tablespoons fresh orange juice
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cloves
- 1 tablespoon orange liqueur (optional; such as Triple Sec or Grand Marnier)
- ¼ cup all-purpose flour
Directions
Step 1: Set the oven's temperature to 450°F. Line a 10-inch cake pan with two parchment paper sheets, leaving about 2 inches of overhang on all sides, and spray with cooking spray.
Step 2: Using an electric mixer, beat the cream cheese, brown sugar, and granulated sugar in a medium bowl until the mixture is smooth and the sugar has dissolved, which should take one to two minutes.
Step 3: Beat on low speed just until combined, then add the eggs one at a time. Add the orange juice and zest, salt, cloves, vanilla, heavy cream, and optional orange liqueur. Beat on low for 30 seconds or until smooth.
Step 4: Beat just until mixed after adding the flour.
Step 5: Transfer the prepared pan to the middle rack of the oven and pour the cheesecake batter into it.
Step 6: Bake for 35 to 40 minutes, or until the borders are puffed up, the top is dark brown, and the middle is still little jiggly. To keep the temperature constant when baking, avoid opening the oven.
Step 7: Allow the cheesecake to cool for approximately an hour in the pan on a wire rack.
Step 8: Before serving, cover and refrigerate the cheesecake for at least 4 hours.
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