Orange and Cardamom Basque Cheesecake with Candied Oranges
Prep. Time:
1 hour (plus cooling time)
Baking Time:
55 minutes
Total Time:
1 hour 55 minutes (plus 4 hours chilling)
Serves:
10-12 servings
Iain R created this dish for Great British Bake Off Season 16. Paul Hollywood confirmed "the bake is good" and praised the candied oranges which Prue noted "look properly candied." The judges appreciated the perfect Basque texture with its characteristic wobble, while noting that simpler decoration would have been more elegant.
Ingredients
Instructions
MAKE THE CANDIED ORANGE SLICES:
1. Slice oranges very thin (about 1/8 inch thick), removing any seeds.
2. In a wide saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves.
3. Add orange slices in a single layer (work in batches if needed).
4. Reduce heat to low and simmer gently for 45-60 minutes until slices are translucent and tender.
5. Transfer to a wire rack to cool and dry slightly.
MAKE THE ORANGE CURD:
6. In a heatproof bowl, whisk together orange juice, orange zest, sugar, and eggs.
7. Set bowl over a pan of simmering water (double boiler method).
8. Cook, whisking constantly, until mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
9. Remove from heat and whisk in butter cubes one at a time until smooth.
10. Strain through fine-mesh sieve to remove zest. Add salt.
11. Press plastic wrap directly onto surface and refrigerate until cool.
MAKE THE BASQUE CHEESECAKE:
12. Preheat oven to 400°F. Line a 9-inch springform pan with parchment paper, allowing it to come up and over the sides with wrinkles.
13. In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 4 minutes.
14. Add eggs one at a time, beating well after each addition.
15. When zesting oranges, use only the bright orange outer layer with a Microplane or fine grater. Stop when you hit white pith.
16. Add heavy cream, orange zest (from 3 oranges only), orange juice, cardamom, flour, and salt. Beat until completely smooth.
17. If using, add orange extract for extra orange flavor without bitterness.
18. Pour batter into prepared pan.
BAKE:
19. Bake at 400°F for 50-55 minutes until top is deeply caramelized and nearly burnt in spots.
20. The cheesecake will puff up dramatically and may crack - this is normal and desired.
21. The center should still jiggle when done.
22. Remove from oven and let cool completely in pan. The center will sink as it cools.
23. Refrigerate at least 4 hours or overnight.
MAKE THE ORANGE CURD MASCARPONE CREAM:
24. In a bowl, whisk mascarpone until smooth.
25. Fold in 1/2 cup of the cooled orange curd.
26. In a separate bowl, whip heavy cream with powdered sugar to stiff peaks.
27. Gently fold whipped cream into mascarpone mixture.
28. Refrigerate until ready to use.
MAKE THE CARDAMOM TWISTS (OPTIONAL):
29. Preheat oven to 400°F. Line a baking sheet with parchment.
30. Roll out puff pastry into a rectangle.
31. Brush with melted butter and sprinkle with cardamom sugar.
32. Cut into 1/2-inch strips and twist each strip several times.
33. Place on baking sheet, brush with beaten egg.
34. Bake 12-15 minutes until golden and puffed.
ASSEMBLE AND DECORATE:
35. Remove cheesecake from springform pan and peel away parchment.
36. Pipe or spread orange curd mascarpone cream on top of the cheesecake in decorative swirls or dollops.
37. Arrange candied orange slices artfully on top.
38. If made, add a few cardamom twists standing upright for height.
39. Optional: dust lightly with powdered sugar or garnish with fresh cardamom pods.
