Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

There's no need to baby this beauty. Skip the water bath, blast it on high, and be prepared for oohs and aahs at your holiday table.

November 2021

Gallery

Credit: Jennifer Causey

Recipe Summary test

hands-on:
25 mins
cool:
5 hrs
total:
6 hrs
Servings:
12
Advertisement

If the captivating look of the trendy Basque cheesecake isn't enough to make you do a double take, the whiffs of fragrant orange and clove definitely will. This crustless cheesecake originates from the Basque region of Spain, and it's lighter in texture than the classic version you might be more familiar with. It's no mistake that this style of cheesecake is dark and caramelized on the outside; rest assured its center is soft and creamy. A consistent oven temperature is key here to avoid over-baking, which could lead to a grainy texture, so no peeking while the cheesecake bakes! For a gluten-free cheesecake, simply swap in an all-purpose gluten-free flour blend.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Spray a 10-inch cake pan with cooking spray. Line pan with 2 sheets of parchment paper, leaving about 2 inches of overhang all around.

    Advertisement
  • Beat cream cheese, granulated sugar, and brown sugar in a medium bowl with an electric mixer until completely smooth and sugar has dissolved, 1 to 2 minutes. Add eggs, 1 at a time, and beat on low just until incorporated. Add cream, orange zest and juice, salt, vanilla, cloves, and, if desired, liqueur. Beat on low until smooth, about 30 seconds. Sprinkle on flour and beat just until incorporated. Transfer to prepared pan and place on middle rack in oven.

  • Bake until edges have puffed, top is evenly dark brown, and center is still slightly jiggly, 35 to 40 minutes. Let cool in pan on a wire rack for about 1 hour. Cover and chill for at least 4 hours before serving.

Advertisement