If you know me, you know that I love a good cheesecake. It was high time for me to make a basque cheesecake. 

What I love about this cheesecake is how easy it is to make this crustless cheesecake. Start off by beating the cream cheese with sugar. Then you add the eggs, vanilla, greek yogurt, flour and orange zest for some brightness and bake! 

The deep brown top has cracks all around for a rustic look – not like a classic cheesecake where you bake at a low temperature with the end result goal of no cracks and very little colour. 

Why I think you will love Basque cheesecake. 

1. Basque cheesecake is the easiest cheesecake to make. If you have the ingredients, you can make this cheesecake fairly quickly. It’s a great recipe to make a day ahead and let it setup in the fridge. 
2. There’s no crust to fuss with. With the amount of flavor in the caramelized top, you won’t miss the base. 
3. No water bath is required for Basque cheesecake. You really want the top to crack.
4. It’s not too sweet. Traditional cheesecake can be quite sweet, and Basque cheesecake is not overwhelming in that way. 
5. Basque cheesecake is really delicious. It’s creamy, rich, and tangy with a golden caramelized crust on top that offers tons of flavour.

Print Pin

Orange Basque Cheesecake

Course Dessert

Ingredients

• 500 g cream cheese, room temperature
• ¾ cup organic sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ⅓ cup plain greek yogurt
• ¼ cup all-purpose flour
• 2 tbsp orange zest

Instructions

• Preheat oven to 395℉
• Line an 8 or 9” springform pan with a removable base with parchment paper that comes all the way up the sides of the pan.
• Beat the cream cheese and sugar in a large bowl, until smooth.
• Add the eggs, greek yogurt, vanilla and flour and beat until smooth.
• Fold in the orange zest.
• Pour into the prepared pan and bake for 1 hour until the cake is browned on top, and not completely set in the centre.
• Turn oven off and allow the cake to cool in the oven, with the door slightly open for 40-45 minutes.
• Remove from oven and allow to cool before placing the the fridge to set completely, about 6 hours, but preferably overnight.
• Remove the cake from the pan and peel the parchment paper away.
• Serve at room temperature.