Recipes, re-invented from cooking shows
Easy Vanilla and Orange Basque Cheesecake
Prep. Time:
Baking Time:
Total Time:
15 mins
55 mins
3 hours 25 mins
Serves:
One 9-inch cheesecake; 12 slices
An easier take on Moyin's Vanilla and Orange Basque Cheesecake from Great British Bake Off ™ Season 17. The infused cream, homemade orange curd and candied peel give way to plain cream, jarred orange curd and shop-bought peel, and the batter comes together in one food processor, cutting hands-on tim...
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Ingredients
FOR THE BASQUE CHEESECAKE: 1¼ cups granulated sugar Finely grated zest of 2 oranges 2 lb (four 8-oz blocks) full-fat cream cheese, at room temperature ¼ tsp fine salt 5 large eggs, at room temperature 2 tsp vanilla extract 3 Tbsp all-purpose flour 1½ cups heavy cream, at room temperature
FOR THE TOPPING: ¾ cup jarred orange curd, chilled (or lemon curd with the finely grated zest of 1 orange stirred in) About ¼ cup shop-bought candied orange peel strips (optional)
EQUIPMENT: 9-inch springform pan, at least 3 inches deep Parchment paper Baking sheet Food processor (11-cup or larger), or a stand mixer or hand mixer Wire rack Zip-top bag
Method
STEP 1: PREPARE THE PAN
Heat the oven to 425°F. Crumple two large sheets of parchment, smooth them out and press them, overlapping, into the springform pan so they stand 2 inches above the rim. Set the pan on a baking sheet.
STEP 2: MAKE THE BATTER
Put the sugar and orange zest in a food processor and pulse until fragrant. Add the cream cheese and salt and blend until completely smooth, scraping down the bowl. Add the eggs one at a time, pulsing after each, then the vanilla extract and flour. Pour in the cream and pulse just until the batter is smooth and pourable; do not overmix. (In a stand mixer or with a hand mixer, beat in the same order on medium-low.)
STEP 3: BAKE
Pour the batter into the lined pan and bake for 50–60 minutes, until the top is a deep, scorched brown and the center still wobbles when the pan is nudged.
STEP 4: COOL AND CHILL
Cool in the pan on a wire rack for 1 hour. To set it quickly, place in the freezer for 45 minutes, then the refrigerator for 30 minutes; otherwise chill overnight.
STEP 5: PIPE THE CURD
Release the cheesecake from the pan, peel back the parchment and set it on a serving plate. Stir the chilled orange curd until smooth, spoon it into a zip-top bag, snip off a small corner and pipe a bold spiral from the center out across the top.
STEP 6: FINISH AND SERVE
Scatter the candied orange peel strips over the curd spiral, if using. Serve chilled, slicing with a hot, dry knife.
Instructions
STEP 1: PREPARE THE PAN
Heat the oven to 425°F. Crumple two large sheets of parchment, smooth them out and press them, overlapping, into the springform pan (/cooking-equipment/9"-loose-bottomed-cake-pan)so they stand 2 inches above the rim. Set the pan on a baking sheet.
STEP 2: MAKE THE BATTER
Put the sugar and orange zest in a food processor (/cooking-equipment/blender)and pulse until fragrant. Add the cream cheese and salt and blend until completely smooth, scraping down the bowl. Add the eggs one at a time, pulsing after each, then the vanilla extract (/interesting-ingredients/vanilla-extract)and flour. Pour in the cream and pulse just until the batter is smooth and pourable; do not overmix. (In a stand mixer (/cooking-equipment/ankarsrum-stand-mixer)or with a hand mixer, beat in the same order on medium-low.)
STEP 3: BAKE
Pour the batter into the lined pan and bake for 50–60 minutes, until the top is a deep, scorched brown and the center still wobbles when the pan is nudged.
STEP 4: COOL AND CHILL
Cool in the pan on a wire rack for 1 hour. To set it quickly, place in the freezer for 45 minutes, then the refrigerator for 30 minutes; otherwise chill overnight.
STEP 5: PIPE THE CURD
Release the cheesecake from the pan, peel back the parchment and set it on a serving plate. Stir the chilled orange curd until smooth, spoon it into a zip-top bag, snip off a small corner and pipe a bold spiral from the center out across the top.
STEP 6: FINISH AND SERVE
Scatter the candied orange peel strips over the curd spiral, if using. Serve chilled, slicing with a hot, dry knife.
Heading 5
Ingredients
FOR THE BASQUE CHEESECAKE:
1¼ cups granulated sugar
Finely grated zest of 2 oranges
2 lb (four 8-oz blocks) full-fat cream cheese, at room temperature
¼ tsp fine salt
5 large eggs, at room temperature
2 tsp vanilla extract
(/interesting-ingredients/vanilla-extract)3 Tbsp all-purpose flour
1½ cups heavy cream, at room temperature
FOR THE TOPPING:
¾ cup jarred orange curd, chilled (or lemon curd with the finely grated zest of 1 orange stirred in)
About ¼ cup shop-bought candied orange peel strips (optional)
EQUIPMENT:
9-inch springform pan,(/cooking-equipment/9"-loose-bottomed-cake-pan) at least 3 inches deep
Parchment paper
Baking sheet
Food processor (/cooking-equipment/blender)(11-cup or larger), or a stand mixer (/cooking-equipment/ankarsrum-stand-mixer)or hand mixer
Wire rack
Zip-top bag
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