Basque Cheesecake with Candied Orange

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes + refrigeration time
Serves: 10-12

Ingredients:

1kg cream cheese, softened
1½ cup (330g) caster sugar
6 eggs, at room temperature
600ml cream
1 teaspoon vanilla
Pinch salt
1/3 cup plain flour, sifted

Candied Orange
2 oranges, thinly sliced into rounds
2 cups caster sugar

Method:

To make the candied oranges, fill a large frypan with cold water to a depth of 2cm and set over medium heat. Bring the water to a simmer and, in batches, add the orange slices. Bring the water back to a simmer and cook for 5 minutes, turning occasionally until the rind is tender. Repeat with remaining orange slices. 

Remove the slices from the water and drain on absorbent paper. Pat dry. Drain the water and return the pan to the heat. Add the sugar and ½ cup water. Stir until the sugar has completely dissolved. Bring the sugar mixture to a simmer and add the blanched orange slices, bring to a simmer again, reduce the heat to medium and cook for 10 minutes, turning the slices occasionally. The oranges should be sticky. Remove the slices from the syrup and allow to cool on baking paper. Reserve the orange syrup and allow to cool.

Preheat oven to 200ºC (180ºC fan). Double line the base and sides of a Ceramabake 22.5cm x 7cm Non-Stick Ceramic Medium Springform Cake Pan, ensure the paper extends 5cm above the top edge of the pan. 

Place the cream cheese and sugar in the bowl of a stand mixer. Beat with the paddle attachment on medium speed for 5 minutes, scraping down the sides, until the sugar has completely dissolved and the mixture is smooth.

Add the eggs one at time, beating well in between each addition. Add the cream, vanilla and salt and beat until smooth, being sure to scrap down the sides of the bowl as you go.

Sift over the flour and beat on low speed until smooth. Pour the cream cheese mixture into the prepared pan, smooth the top and bake for 60 minutes or until the centre of the cheesecake is still wobbly. Allow to cool in the pan. Remove the collar and refrigerate.

When ready to serve, place on a platter, decorate with the orange slices and drizzle with the orange syrup.