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Basque Cheesecake with Orange Bitters Syrup

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A deeply caramelized Basque cheesecake with a rich, custardy center and rustic burnt top. Bright orange bitters syrup adds citrus sweetness and gentle bitterness that balances the creamy cheesecake.

Ingredients

  • Full-fat cream cheese, softened
  • Granulated sugar
  • Large eggs
  • Heavy cream
  • All-purpose flour
  • Vanilla extract
  • Fine salt
  • Fresh orange zest, optional
  • Fresh orange juice, for the syrup
  • Orange zest, for the syrup
  • Granulated sugar, for the syrup
  • Water, for the syrup
  • Orange bitters
  • Fresh orange zest, optional for serving
  • Thin orange slices, optional for serving
  • Extra orange bitters syrup, for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Line an 8-inch or 9-inch springform pan with two overlapping sheets of parchment paper, leaving plenty of paper extending above the rim.
  2. Beat the softened cream cheese and granulated sugar until smooth and creamy, scraping down the bowl as needed.
  3. Add the eggs one at a time, mixing after each addition. Slowly mix in the heavy cream, vanilla extract, salt, and optional fresh orange zest.
  4. Sift the flour over the cheesecake mixture and gently mix just until incorporated and smooth.
  5. Pour the batter into the parchment-lined pan and gently tap the pan against the counter to release large air bubbles.
  6. Bake for 45 to 55 minutes, until the top is dramatically dark brown, the outer edges are set, and the center remains noticeably wobbly.
  7. Leave the cheesecake in the pan and cool completely at room temperature. Refrigerate for at least 4 hours or preferably overnight for a firmer texture and cleaner slices.
  8. To make the syrup, combine the fresh orange juice, orange zest, granulated sugar, and a small amount of water in a saucepan. Bring to a gentle simmer and cook for 10 to 15 minutes, until the sugar dissolves and the liquid reduces to a light syrup.
  9. Remove the syrup from the heat and allow it to cool slightly. Stir in the orange bitters gradually, tasting and adjusting to achieve the desired bittersweet flavor.
  10. Remove the cooled cheesecake from the pan and carefully peel away the parchment. Spoon orange bitters syrup over each slice immediately before serving and garnish with fresh orange zest or a thin orange slice if desired.

Notes

  • The dramatically dark top is intentional and gives Basque cheesecake its characteristic caramelized flavor.
  • Do not bake until the center is completely firm; it should still jiggle noticeably when the cheesecake leaves the oven.
  • For a softer, more custardy center, let the chilled cheesecake stand at room temperature for 20 to 30 minutes before serving.
  • Add orange bitters gradually because their intensity can vary considerably between brands.
  • For extra orange flavor, add finely grated fresh orange zest directly to the cheesecake batter.
  • Blood orange juice can replace regular orange juice for a colorful variation.
  • A small amount of ground cardamom can be added to the batter for a warm citrus-spice flavor.
  • If orange bitters are unavailable, make the syrup with orange juice, zest, sugar, and water alone.
  • Store the cheesecake covered in the refrigerator for up to 4 days and keep the syrup refrigerated separately.
  • Freeze cheesecake slices without syrup for up to 2 months and thaw overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/basque-cheesecake-with-orange-bitters-syrup/