We already got several recipes for Basque cheesecakes here on the blog – these super creamy and delicious cheesecakes that everyone loves. In order to give you everything you want, we got a new version now: a delicious Mandarin Oranges Basque Cheesecake. Why not combine that type of cheesecake and mandarin oranges – both are great on their own, but combined… just awesome!
If you’re not yet familiar with Basque cheesecakes, you should change that as soon as possible. No matter which one you’re gonna bake, the result is always delicious. Some people may know the cheesecakes by different names. San Sebastian Cheesecake or Burnt Cheesecake are similarly often used for this type of cheesecake. One of the names describes the origins a little more precisely – San Sebastian is the city in the Basque Country, where the cake was first baked. The other name refers to the appearance of the cake. As the name suggests, those cakes can certainly look burnt. However, this is intentional and not a mistake. ;P
The defining feature of a Basque cheesecake is its consistency. Anyone who thought a NY cheesecake was creamy – you definitely found something waaay creamier here. ;P It’s impossible to create a creamier cake. The next level would probably be a cheesecake that you have to slurp down like a milkshake. ;)
Over the years, we’ve baked quite a few Basque cheesecake versions. Different recipes in which the ingredients vary slightly and, of course, lots of different »toppings«. Let’s call them that. Once you have the cheesecake mixture, you can add all sorts of berries or chopped fruit on top to make the cake more interesting. Not that the classic Basque Cheesecake isn’t already perfect on its own. ;P
It doesn’t take much to prepare a Basque cheesecake. The ingredients used are pretty basic. Meaning, you shouldn’t have any problems getting everything you need from the supermarket around the corner. The preparation couldn’t be easier, either – you simply mix the ingredients, one after another. You don’t even need a food processor. A large bowl and a rubber spatula, whisk, or wooden spoon are all you require.
Where you need to be careful in order to get the perfect consistency, is the baking time. Regular cakes should be baked until completely done – something you can easily check with a wooden skewer. I guess you all know this little test.
This doesn’t work with cheesecakes, and definitely not with a Basque cheesecake. Your eyes have to judge here. Check the cake (before the suggested end of the baking time) by shaking the tin a little. Is the whole cake is still very wobbly, it needs to be baked a little longer. If the edges are set and the cheesecake mixture is still wobbling slightly in the center, it’s time for the cake to get out of the oven. When the entire cheesecake mixture has set and the cake is sturdy as fu**, you (unfortunately) haven’t paid attention and the cake has been in the oven for too long. This cake will no longer be creamy when cooled. That’s not necessarily a total failure, but it’s just not what we want here. ;P
Well. As already mentioned, we have already tried a few things when it comes to Basque cheesecakes. You should be able to find them all via the menu on top of the page – in the section for cakes and then cheesecakes. Too much to check? Well, we go two that are particular delicious, and we definitely recommend baking: our Basque Chocolate Cheesecake is extremely chocolatey and creamy. So good! If you like it a bit smaller and more compact, you should try our Basque Cheesecake with Apple Topping. It is one has been baked in a loaf tin. It’s certainly worth giving it a try!
INGREDIENTS / ZUTATEN
28 oz. (800g) cream cheese (heavy cream), at room temperature
7 oz. (200g) sugar
1 pinch of salt
5 medium eggs, at room temperature
14 oz. (400g) heavy cream, at room temperature
1 oz. (30g) all-purpose flour
2 tsp. vanilla extract
1 small can (10.5 oz./300g) of mandarin oranges (6 oz./170g drained)
800g Frischkäse (Doppelrahmstufe), Zimmertemperatur
200g Zucker
1 Prise Salz
5 Eier (M), Zimmertemperatur
400ml Schlagsahne, Zimmertemperatur
30g Mehl (Type 405)
2 TL Vanille Extrakt
1 kl. Dose (300g) Mandarinen (abgetropft etwa 170g)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 410°F (210°C) convection heat. Lightly grease an 8-inch baking tin with a loose bottom* and line it with baking parchment – a round piece for the bottom and a long strip along the edges. The baking paper along the edges should overlap the edge of the baking tin by a few inches. The cheesecake will rise quite a bit. Set aside.
2. Add the cream cheese, sugar, and salt to a large bowl and mix to combine. Work with a simple whisk or rubber spatula. You want everything well blended, but no air trapped inside the mixture. Add the eggs one at a time and stir until well combined. Whisk the flour with some heavy cream and vanilla extract until smooth, then add to the large bowl along with the remaining heavy cream and stir to combine. Let the mixture sit for about 5 minutes, then stir again.
3. Pour the cheesecake mixture into the prepared baking tin and smooth out the top. Distribute the mandarin oranges evenly on top of the cheesecake mixture and then bake it on top of a baking sheet in the center of the oven for about 40-45 minutes. The edges of the cheesecake should have firmed up and possibly gotten a decent amount of color. In the center, the cheesecake should still jiggle slightly when you tap the baking tin.
4. Remove the Basque cheesecake from the oven and loosen it from the baking paper with a sharp knife, so the top of the cheesecake can contract undisturbed. If your mandarin oranges released some liquid, remove it carefully with a bit of kitchen paper. Check several times because it might appear again. Let the cake cool down completely inside the baking tin, then place it in the fridge overnight so it can set completely.
Notes:
+ Do not place mandarin oranges along the edges of the cake – leave some room. Mandarins placed there can (and will) burn and turn black during baking.
+ Depending on the cream cheese you use, the baked cheesecake might lose some liquid while cooling down. This liquid can escape from a baking tin with loose bottom, so better place the cake on a plate or cake board with a rim.
1. Den Ofen auf 210°C (410°F) Umluft vorheizen. Eine 20cm Backform mit Hebeboden* leicht einfetten und mit Backpapier auslegen – ein rundes Stück für den Boden und ein langer Streifen für den Rand. Das Backpapier am Rand sollte einige Zentimeter überstehen, da der Kuchen ein wenig aufgeht beim Backen. Zur Seite stellen.
2. Frischkäse, Zucker und Salz in einer großen Schüssel verrühren. Arbeitet mit einem einfachen Schneebesen oder Gummispatel – es soll alles gut vermengt sein, aber keine Luft in der Masse eingeschlossen werden. Die Eier einzeln dazugeben und unterrühren. Das Mehl mit etwas von der Schlagsahne und dem Vanille Extrakt glatt rühren, dann zusammen mit der restlichen Sahne zur großen Schüssel dazugeben und unterrühren. Alles für etwa 5 Minuten stehen lassen, dann noch einmal durchrühren.
3. Die Masse in die vorbereitete Form füllen und gleichmäßig verteilen. Die Mandarinen auf der Käsekuchenmasse verteilen und dann (auf einem Backblech) für etwa 40-45 Minuten in der Mitte des Ofens backen. Die Ränder des Käsekuchens sollten fest geworden sein und dürfen gut Farbe bekommen haben – in der Mitte sollte die Käsekuchenmasse noch etwas wackeln, wenn man an der Form rüttelt.
4. Den baskischen Käsekuchen aus dem Ofen holen und am Rand mit einem scharfen Messer vom Backpapier lösen, damit sich die Oberfläche ungestört zusammenziehen kann. Sollten die Mandarinen beim Backen viel Flüssigkeit abgegeben haben, sollte man die nach dem Backen mit einem Küchenpapier vorsichtig aufsaugen, hier vielleicht auch mehrmals checken. Den Kuchen in der Form dann komplett abkühlen lassen. Danach noch einmal über Nacht in den Kühlschrank stellen.
Tipps:
+ Lasst den Rand frei von Mandarinen – wenn man dort Mandarinenscheiben platziert, können (und werden) die beim Backen verbrennen.
+ Je nach Frischkäse kann so ein Käsekuchen mal etwas Flüssigkeit absondern beim Abkühlen – deshalb immer auf einem Teller o.ä. lagern, damit der Kühlschrank nicht total einsaut. ;P
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Here is a version of the recipe you can print easily.
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Mandarin Oranges Basque Cheesecake
- Prep Time: 00:20
- Cook Time: 00:45
- Total Time: 00:12
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: International
- Diet: Vegetarian
Description
One of our favorite cakes to bake – Mandarin Oranges Basque Cheesecake. An absolute dream and so easy to prepare. We bake it quite often ;)
Ingredients
28 oz. (800g) cream cheese (heavy cream), at room temperature
7 oz. (200g) sugar
1 pinch of salt
5 medium eggs, at room temperature
14 oz. (400g) heavy cream, at room temperature
1 oz. (30g) all-purpose flour
2 tsp. vanilla extract
1 small can (10.5 oz./300g) of mandarin oranges (6 oz./170g drained)
Instructions
1. Preheat the oven to 410°F (210°C) convection heat. Lightly grease an 8-inch baking tin with a loose bottom* and line it with baking parchment – a round piece for the bottom and a long strip along the edges. The baking paper along the edges should overlap the edge of the baking tin by a few inches. The cheesecake will rise quite a bit. Set aside.
2. Add the cream cheese, sugar, and salt to a large bowl and mix to combine. Work with a simple whisk or rubber spatula. You want everything well blended, but no air trapped inside the mixture. Add the eggs one at a time and stir until well combined. Whisk the flour with some heavy cream and vanilla extract until smooth, then add to the large bowl along with the remaining heavy cream and stir to combine. Let the mixture sit for about 5 minutes, then stir again.
3. Pour the cheesecake mixture into the prepared baking tin and smooth out the top. Distribute the mandarin oranges evenly on top of the cheesecake mixture and then bake it on top of a baking sheet in the center of the oven for about 40-45 minutes. The edges of the cheesecake should have firmed up and possibly gotten a decent amount of color. In the center, the cheesecake should still jiggle slightly when you tap the baking tin.
4. Remove the Basque cheesecake from the oven and loosen it from the baking paper with a sharp knife, so the top of the cheesecake can contract undisturbed. If your mandarin oranges released some liquid, remove it carefully with a bit of kitchen paper. Check several times because it might appear again. Let the cake cool down completely inside the baking tin, then place it in the fridge overnight so it can set completely.
Notes
+ Do not place mandarin oranges along the edges of the cake – leave some room. Mandarins placed there can (and will) burn and turn black during baking.
+ Depending on the cream cheese you use, the baked cheesecake might lose some liquid while cooling down. This liquid can escape from a baking tin with loose bottom, so better place the cake on a plate or cake board with a rim.
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