Festive Basque Burnt Cheesecake with Cranberry Orange Compote


  • 400 grams of cream cheese
  • 3 eggs
  • 1 cup of heavy cream (250gr)
  • 100 grams of granulated sugar
  • 1/6 cup of all-purpose flour
  • vanilla extract
Cranberry Orange Compote
  • 1/2 cup of water
  • 1/2 cup of orange juice (from 2 oranges)
  • zest of 1 orange
  • 1 tsp of 5 Chinese spice mix and 1 star anise
  • 1 bag of fresh cranberries
  • pinch of salt


Basque Cheesecake
  1. Preheat oven to 445F.
  2. In a stand mixer using a paddle attachment, beat the cream cheese until homogeneous. Add the granulated sugar and beat until fully dissolved (~2 minutes).
  3. Increase the speed of the mixer and add eggs, cream and vanilla.
  4. When everything is incorporated, scrapping the sides throughout, add the all-purpose flour. Mix until a silky, smooth, soupy texture is achieved.
  5. Butter the molds (small loaf pan) and place parchment paper in each one.
  6. Bake the cheesecakes for 30 mins at 445F.
  7. Make the cranberry compote (below) while the cheesecake is baking.
  8. Refrigerate the cheesecakes overnight.
  9. Add compote on top and enjoy!
Cranberry Orange Compote
  1. In a saucepan, bring everything to a boil.
  2. Lower the heat and let the mix boil for 10-12 minutes until cranberries pop!

Bon Appétit!


Megan Chartrand-Robichaud

June 1, 2024