Basque Cheesecake with Mandarin Marmalade
About
Prep Time:
20 minutes (plus 4+ hours chilling)
cook time:
55–65 minutes
serves:
8 - 10
This recipe sits within Sunday’s Big Table menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
Butter, for greasing the tin
750g cream cheese
250–300g caster sugar
6 eggs
2 cups thickened cream
1 tbsp all-purpose flour
1 tsp salt
Orange zest
Mandarin marmalade
Preparation:
Preheat oven to 200°C. Grease a 24cm springform or loose-bottomed cake tin with butter. Line with 2 sheets of baking paper, overlapping and allowing plenty of overhang - the cheesecake will rise high above the tin. Place the tin on a baking sheet
In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-low speed until smooth and the sugar has dissolved, about 2 minutes
Increase speed to medium and add the eggs, one at a time, scraping the bowl between additions.
Reduce speed to low and add the cream, salt, and citrus zest. Mix until combined
Sift flour over the mixture and fold in gently by hand until just incorporated
Pour the batter into the prepared tin. Bake for 55–65 minutes, until the top is deeply golden and caramelised, puffed at the edges, and the centre still jiggles noticeably when the tin is shaken
Let the cheesecake cool in the tin until just warm, then carefully lift out using the baking paper. Leave at room temperature until fully cooled, then refrigerate for at least 4 hours (or overnight)
Bring to room temperature before serving. Smother the top with mandarin marmalade, letting some drip down the sides, and pile on fresh seasonal fruit if using. Finish with a sprinkle of flaky salt for contrast
