Dessert

Basque cheesecake with orange bitters syrup

Name: Basque cheesecake with orange syrup recipe
Yield: 16
Ingredients: 1kg cream cheese, at room temperature; 660.00g caster sugar; 200g creme fraiche; 300ml thickened cream; 80ml whisky; Finely grated zest and juice (60ml) of 1 orange; 2 tsp bitters; 6 eggs; 70g plain flour; 2 oranges, plus juice of 1 orange; 20.00 ml bitters; 100ml whisky; 150g plain flour; 20g rolled oats; Finely grated zest of 1 orange; 80g chilled unsalted butter, chopped

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P110 Whisky basque cheesecake with orange bitters syrup

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by Emma Knowles

Jul 09, 2023

“I love a Basque cheesecake with its darkly burnished exterior, but I also love a crumb-crusted cheesecake. This is a way to get the best of both worlds, without too much fuss. A subtle spike of whisky in the cheesecake is matched with a boozy orange syrup inspired by the classic whisky cocktail, the Old Fashioned.” – Emma Knowles

1kg cream cheese, at room temperature
1 1/2 cups (330g) caster sugar
200g creme fraiche
300ml thickened cream
1/3 cup (80ml) whisky
Finely grated zest and juice (60ml) of 1 orange
2 tsp bitters
6 eggs
70g plain flour

Orange bitters syrup

2 oranges, plus juice of 1 orange
1 1/2 cups (330g) caster sugar
1 tbs bitters
100ml whisky

Oaty crumb

1 cup (150g) plain flour
1/4 cup (20g) rolled oats
Finely grated zest of 1 orange
80g chilled unsalted butter, chopped

Method

1.

For the syrup, slice oranges about 4mm thick. Place in a medium saucepan, cover with cold water, bring to a simmer and cook for 20 minutes until softened. Drain, set aside.
2.

Combine sugar, orange juice, bitters, half the whisky and 1.25L (5 cups) water in a large saucepan, and stir over medium heat to dissolve sugar. Add orange slices, bring to a simmer and cook for 1 1/4 hours until slightly syrupy and oranges are tender when rinds are pierced with a toothpick. Transfer slices to a container. Stir remaining whisky into syrup and pour over oranges. Chill, covered, until required.
3.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Grease base and side of a 22cm springform pan and line with baking paper, allowing paper to extend 5cm above the sides.
4.

In a stand mixer fitted with the paddle attachment, beat cream cheese, sugar and creme fraiche until smooth and combined. Scrape down sides of bowl, then gradually add cream and beat until smooth. Add whisky, zest, juice and bitters, and beat to combine. Beat in eggs, one at a time to combine, then beat in flour. Pour into prepared tin and bake for 1 hour-1 hour 10 minutes until dark brown and set with a slight wobble in the centre. Cool to room temperature then chill to cool and set.
5.

Meanwhile, for the oaty crumb, preheat oven to 200°C/180°C fan-forced and line a baking tray with baking paper. Whiz flour, oats, zest and 1 tsp salt flakes in a food processor until a coarse mixture. Add butter and pulse until mixture starts to cluster (add 2-3 tsp cold water if required). Spread on prepared tray and bake, stirring occasionally, for 10-15 minutes until golden. Set aside to cool.
6.

Top cheesecake with candied orange, syrup and oaty crumble to serve.

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Recipe Notes

Candied orange can be made up to 1 month ahead. Store in an airtight container, covered in syrup, in the fridge. You can make the cheesecake up to 3 days ahead. Store in an airtight container in the fridge. Any remaining oaty crumb will keep in an airtight container for 4 days.