Desserts
RecipesAbout Basque Cheesecake with Cranberry Caramel
Indulge in the luxurious charm of a Basque Cheesecake with a festive twist! This decadent dessert, renowned for its caramelized exterior and creamy, custard-like center, gets a holiday-inspired upgrade with a luscious cranberry caramel sauce. The tangy sweetness of cranberries pairs beautifully with the rich, slightly burnt flavors of the cheesecake, creating a dessert that’s both comforting and elegant. Perfect for celebrations or a cozy evening treat, this recipe brings a touch of sophistication to your table while delighting every palate with its harmonious blend of textures and flavors.
Ingredients for the Cheesecake
Unsalted butter (for pan)
2 pounds cream cheese, room temperature
1 1/2 cups (300 grams) sugar
Orange zest
6 large eggs
2 cups heavy cream
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/3 cup (42 grams) all-purpose flour
Ingredients for the Cranberry Caramel
1 cup sugar (220 grams)
1/3 cup pure 100% cranberry juice (75 grams)
5 tablespoons butter (75 grams)
2 teaspoons pure vanilla extract
2 tablespoons heavy cream
Preparation
01To prep the pan, place a rack in middle of oven and preheat to 400 F. Brush pan with unsalted butter, then line with 2 overlapping sheets of parchment paper, making sure parchment comes at least 2" above top of pan on all sides. Crunch up the parchment to fit into the pan as best you can–you won’t end up with a clean, smooth outer edge to the cake. Place the pan on a rimmed baking sheet to catch any drips.
02To make the cream cheese, in the bowl of a stand mixer fitted with the paddle attachment, combine 2 pounds of room temperature cream cheese, orange zest, and 1 1/2 cups sugar. Beat on medium-low, scraping down the sides occasionally, until the mixture is silky smooth, and the sugar has fully dissolved after about 2 minutes. If you're using a hand mixer instead, just plan on a few extra minutes to fully dissolve the sugar.
03Turn the speed up to medium and start adding 6 large eggs, one at a time. Give each egg about 15 seconds to fully incorporate before adding the next. Once all eggs are mixed in, scrape down the bowl, lower the mixer to medium-low, and add 2 cups of heavy cream, 1/2 teaspoon kosher salt, and 1 teaspoon of vanilla extract.
04Beat until everything is smooth and combined for about 30 seconds.
05Turn off the mixer and sift 1/2 cup (42 grams) of all-purpose flour evenly over the mixture using a fine-mesh sieve. Mix at a low speed until just incorporated, for about 15 seconds. Scrape down the bowl one last time, then give it a final 10-second mix to make sure the batter is silky and well-blended.
06Pour the batter into your prepared pan and bake until the top is a deep golden brown, but the center is still quite jiggly, for about 60-65 minutes.
07While the cheesecake is in the oven, make the cranberry caramel. In a pot, combine the sugar and a squeeze of lemon, stirring to mix in the lemon juice. Turn on the heat and let the sugar start to melt, turning brown as it caramelizes.
08Stir with a wooden spoon to keep the color even and help dissolve any sugar lumps, most will smooth out as they melt. Once all the sugar has caramelized, let it cook for another minute.
09Add the butter and stir until fully melted and smooth. Then, slowly pour in the cranberry juice, stirring as you go to prevent the caramel from seizing. After all the juice is in, stir in the vanilla and heavy cream.
10Allow the sauce to cool, then store it at room temperature in an airtight container.
11Let the cheesecake cool slightly. It will collapse as it cools. Once it's fully cooled, remove it from the pan, gently peel away the parchment, slice into wedges, and serve at room temperature or chilled, with a drizzle of cranberry caramel.
12This Basque cheesecake can be made a day in advance. Once it’s cool, cover and chill it. When you're ready to serve, let it sit out for a few hours to reach room temperature again.
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