Cranberry Orange Basque Cheesecake

Cranberry Orange Basque Cheesecake

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A burnt (“basque“) cheesecake recipe paired with seasonal flavors of cranberries and orange!

When I was compiling my list of Halloween Cocktail recipes, I came across this amazing food blogger – Half Baked Harvest.

This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through my links. For more information please read my disclosure policy here.

She has the most decadent desserts ever. That’s when I came across her Simple Blueberry Basque Cheesecake recipe. I’ve honestly never heard of Basque Cheesecake so I had to do a little research.

Apparently burnt cheesecake is huge in Spain and has become a new trend for cheesecakes everywhere else.

Rather than using a standard cheesecake crust, she used a puff pastry shell. I knew I had to make a cheesecake with puff pastry as well!

That’s when I decided I wanted to bake something for the holiday season coming up – cranberries! What pairs well with cranberries? Orange does!

Voila – Cranberry Orange Basque Cheesecake came to be!

A delicious seasonal twist on the new trendy burnt cheesecake, Cranberry Orange Basque Cheesecake #burntcheesecake #holidaybaking @jennife19558408 Click To Tweet

The Most Savory and Decadent Dessert Ever

When I bit into my first piece of Cranberry Orange Basque Cheesecake… I thought I died and went to heaven — seriously.

It was just that amazing.

I loved the sweetness of the cheesecake and the saltiness of the pastry puff (sweet and salty).

The recipe may look very difficult but on the contrary. It is actually very simple to make!

Equipment You’ll Need

  1. Springform pan
  2. Mixing bowls
  3. Measuring spoons
  4. Spatula
  5. Measuring cups
  6. Parchment paper
  7. Mixer
Cranberry Orange Basque Cheesecake
Yield: 8

Cranberry Orange Basque Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Burnt cheesecake recipe with cranberries and orange zest!

Ingredients

  • 16 Oz Cream Cheese (room temperature)
  • 3 Eggs (room temperature)
  • 1/2 Cup + 1 Tsp Granulated Sugar
  • 1/4 Cup Brown Sugar
  • 1 Tsp Vanilla Extract
  • 1/4 Cup Sour Cream
  • 3/4 Cup Heavy Cream
  • 3 - 4 Tbsp Orange Zest
  • 1/4 Cup Flour
  • 1 Puff Pastry Sheet (frozen)
  • 1/2 - 1 Cup Cranberries (fresh)

Instructions

  1. Preheat the oven to 400.
  2. Place parchment paper on the bottom of your 8 inch spring form pan.
  3. Thaw puff pastry sheet and insert in spring form pan. Place in refrigerator while you prepare the cheesecake batter.
  4. In a large mixing bowl whip cream cheese.
  5. Add granulated sugar and brown sugar, mix well.
  6. Add eggs one at a time, mix well.
  7. Add sour cream, orange zest, heavy cream, and vanilla extract.
  8. Lastly, add flour and mix well.
  9. Pour into pan and fold sides of puff pastry down.
  10. Top cheesecake with cranberries, orange zest, and sprinkle 1 tsp granulated sugar (optional).
  11. Bake for 1 hour.
  12. Move to rack and allow cheesecake to cool completely.

Notes

*Recipe adapted from Half Baked Harvest.

Please tag me at @jennifercarforaco if you make this delicious cheesecake.

Recommended Products

This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through my links. For more information please read my disclosure policy here.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 386Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 156mgSodium: 224mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 8g

SAVE THIS DELICIOUSNESS FOR LATER!

Cranberry Orange Basque Cheesecake

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4 thoughts on “Cranberry Orange Basque Cheesecake”

  1. Jennifer, I used an 8″ pan also and I feel lucky that it was 3″ deep because it would have overflowed an 8″x2″ pan. Was your 8″ pan 3″ deep too. My ONE SHEET of puff pastry only left me about two inches of each corner to fold over the top. It’s got eleven minutes to go and smells delicious. Wish me luck.

    1. Hello Eon, yes I used an 8″ pan for this recipe. Not to worry, it will not overflow 🙂 You will not be folding the puff pastry completely over the cheesecake batter. I just folded what was left down around the edges. I hope you enjoy the cheesecake as much as I did!

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