Baking · Cake

Chamomile Orange Blossom Basque Cheesecake

I have a deep love for Basque cheesecakes because they are the most forgiving thing you can make. You are supposed to burn it. You are supposed to underbake it. It rewards impatience in a way that most baking does not. I added chamomile and orange blossom to this one because I wanted it to feel floral and summery, and steeping the chamomile directly into the cream before adding it to the batter means the flavour is subtle and woven through rather than sitting on top. The honey syrup took me a few tries to get right but it is worth it. Drizzle it generously.

Ingredients

Cheesecake

• 240ml heavy cream
• 3 tea bags of chamomile tea
• 450g cream cheese, room temperature
• 150g sugar
• 1 orange, zested
• 3 large eggs, room temperature
• 15g cornstarch
• 1 tsp vanilla bean paste
• 20ml orange blossom water

Honey Syrup

• 50ml honey
• 50ml water

Method

1. 1Preheat your oven to 400°F and line a 6-inch cake pan with parchment paper, letting it come well above the sides.
2. 2Heat the heavy cream until steaming, add chamomile tea powder from 2 bags. Steep for 10 minutes, then strain and let cool slightly.
3. 3Beat the cream cheese, orange zest, and sugar together for 3 minutes until smooth and fluffy.
4. 4Add the eggs one at a time, mixing well between each addition.
5. 5Add in the cornstarch and vanilla bean paste, and beat for 2 minutes until smooth.
6. 6Sieve the mixture, then slowly stream in the chamomile cream while mixing on low until well combined. Stir in the orange blossom water.
7. 7Pour the mixture into your prepared pan and place it in a water bath. Bake at 400°F for 50 minutes, then turn the heat up to 475°F for the last 10 minutes.
8. 8Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes. Transfer to the fridge and chill overnight, or for at least 4 hours, before slicing.
9. 9For the honey syrup: combine honey and water in a small saucepan over low heat, stirring until fully dissolved. Let cool before storing. Drizzle over each slice when serving.

Tips & Notes

A Basque style burnt cheesecake is meant to look burnt on the outside, so do not be alarmed. The inside should still be slightly wobbly when you take it out of the oven as it sets as it cools. Do not skip sieving the batter and be generous with your parchment paper, letting it come well above the sides of the pan. Overnight chilling is strongly recommended for the best texture and flavour. When serving, slice with a warm, clean knife, wiping between each slice.