Basque Cheesecake with Cranberry Caramel

AppetizersDessert

Dec 5

Get ready to bake a dessert that’s as dramatic as it is delicious! In our “Basque Cheesecake with Cranberry Caramel” class, you’ll master this beauty that’s crispy on the edges, creamy in the center, and full of flavor. We’ll add an unexpected twist with a cranberry caramel sauce that’s sweet and tangy. This cheesecake is simple, indulgent, and guaranteed to steal the spotlight. Learn all the tips, tricks, and secrets to whipping up this holiday-worthy dessert!

Basque Cheesecake with Cranberry Caramel

Servings: 8

Prep time: 20 minutes

Cook time: about 1 hour

Total time: ~1 hour 20 minutes

Print the Recipe

Ingredients:

For the Cheesecake:
- Unsalted butter (for pan)
- 2 lb cream cheese, room temperature
- 1½ cups (300 g) sugar
- Orange zest
- 6 large eggs
- 2 cups heavy cream
- 1 tsp Diamond Crystal or ½ tsp Morton kosher salt
- 1 tsp vanilla extract
- ⅓ cup (42 g) all-purpose flour
For the Cranberry Caramel:
- 1 cup sugar (220 g)
- ⅓ cup pure cranberry juice (75 g)
- 5 tbsp butter (75 g)
- 2 tsp vanilla extract
- 2 tbsp heavy cream

Instructions:

Prep the Pan: Preheat oven to 400°F. Butter and line a springform pan with overlapping parchment, extending 2" above the top. Place the pan on a rimmed baking sheet.
Cream the Cheese: In a stand mixer, beat cream cheese, sugar, and orange zest on medium-low until smooth and sugar is dissolved, ~2 minutes.
Add the Eggs: Increase speed to medium, add eggs one at a time, beating 15 seconds after each. Scrape bowl as needed. Lower to medium-low and beat in cream, salt, and vanilla until smooth.
Finish the Batter: Sift flour over the mixture and mix on low until just incorporated. Scrape and give a final 10-second mix.
Bake: Pour into prepared pan. Bake 60–65 minutes, until the top is deep golden brown and the center is still jiggly.
Make Cranberry Caramel: In a saucepan, caramelize sugar with a squeeze of lemon. Once amber, add butter and stir until smooth. Slowly stir in cranberry juice, then add vanilla and cream. Let cool and store at room temp.
Serve: Cool cheesecake (it will collapse). Once fully cooled, remove from pan, peel parchment, and slice. Serve at room temp or chilled with cranberry caramel.