Basque Burnt Cheesecake with Orange Marmalade Swirl

Why You’ll Love This Recipe

• Burnished, caramelized top with a dramatic parchment collar—pure Basque charm.
• Custardy, ultra-creamy center that sets as it cools for perfect slices.
• Bright orange-marmalade swirl adds tangy citrus to balance the richness.
• No crust, no water bath—just mix, bake hot, and let it work its magic.

Grocery List

• Produce: 1 orange (for zest garnish, optional)
• Dairy: 2 lb cream cheese, 1 cup heavy cream, 5 large eggs, unsalted butter (for pan)
• Pantry: Granulated sugar, vanilla extract, kosher salt, all-purpose flour or cornstarch, orange marmalade, Grand Marnier or orange liqueur (optional), parchment paper

Full Ingredients

For the Pan

• 1 tsp unsalted butter or neutral oil (to help parchment adhere)
• 2 large sheets parchment paper (about 12 x 16 inches), crisscrossed to rise 2 inches above the rim

Cheesecake Batter

• 2 lb (900 g) full-fat cream cheese, at room temperature
• 1 1/4 cups (250 g) granulated sugar
• 1/2 tsp kosher salt
• 2 tsp pure vanilla extract
• 5 large eggs, at room temperature
• 1 cup (240 ml) heavy cream
• 2 tbsp (16 g) all-purpose flour or 1 tbsp (8 g) cornstarch for gluten-free

Orange-Marmalade Swirl

• 1/3 cup (100 g) orange marmalade
• 1 tbsp hot water (to loosen)
• 1 tsp Grand Marnier or orange liqueur (optional)
• Pinch of kosher salt (optional, to balance bitterness)

Optional for Serving

• 2 tbsp orange marmalade, warmed and thinned with 1 tsp hot water
• Finely grated orange zest or thin strips of zest

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Heat oven to 450°F (232°C) with a rack in the center. Lightly grease a 9-inch springform pan with butter or oil. Lay one large sheet of parchment across the pan, pressing it into the bottom and up the sides so the paper rises above the rim by 2 inches. Lay a second sheet perpendicular to the first to create a high, rustic collar. Creases and wrinkles are welcome—they create the signature ruffled edges.

Step 2: Loosen the marmalade

In a small bowl, stir together the orange marmalade and hot water until fluid and spoonable. Add Grand Marnier and a tiny pinch of salt if you like. Set aside to cool slightly so it’s not hot when it hits the batter.

Step 3: Whip the cream cheese base

In a large bowl with a handheld mixer (or stand mixer with paddle), beat the cream cheese, sugar, salt, and vanilla on medium speed until completely smooth and glossy, 2–3 minutes. Scrape the bowl and beater often; any lumps now will remain in the finished cake.

Step 4: Add the eggs gradually

Beat in the eggs one at a time on low speed, fully incorporating each before adding the next. Scrape the bowl and beater after the third and fifth eggs. You want a silky, homogeneous mixture without lots of air bubbles.

Step 5: Finish the batter

With the mixer on low, stream in the heavy cream until combined. Sprinkle in the flour (or cornstarch) and mix just until no dry spots remain. Do not overmix. Tap the bowl on the counter a few times to pop surface bubbles.

Step 6: Fill, swirl, and bake hot

Pour the batter into the prepared pan. Spoon teaspoonfuls of the loosened marmalade over the surface (use about 10–12 dollops). Use a butter knife or skewer to gently swirl, keeping most of the marmalade in the top half of the batter to prevent sinking. Bake 55–65 minutes until the top is deeply browned to mahogany, edges are set and slightly puffed, and the center (about 3–4 inches) still wobbles like gelatin. An instant-read thermometer inserted 1 inch off center should read about 155–160°F (68–71°C). Rotate the pan at 35 minutes for even color. If the top threatens to blacken too quickly, lay a sheet of parchment loosely over it for the final minutes.

Step 7: Cool to set the custardy center

Transfer the pan to a rack. Cool at room temperature for 2 hours; the cheesecake will settle and the center will gently set. Then refrigerate, uncovered, for 1–2 hours until just cool and sliceable. Avoid chilling overnight if you prefer a very soft, custardy texture; longer chilling will firm it more.

Step 8: Unmold, garnish, and serve

Release the springform ring and peel back the parchment collar to reveal the ruffled edges. Slide onto a serving board with the parchment base still attached for the rustic look, or carefully transfer off the paper. If desired, brush the top with a thin veil of warmed marmalade and sprinkle with a touch of fresh orange zest. Slice with a hot, dry knife, wiping between cuts.

Pro Tips

• Room temperature ingredients are non-negotiable for a velvety batter without lumps.
• Mix on low and scrape often to avoid excess air, which can cause tunneling and uneven rise.
• Keep the marmalade swirl mostly near the top so it ribbons beautifully and doesn’t sink.
• The dramatic burn is the style—aim for deep brown, not pale gold. Use the thermometer cue if unsure.
• For ultra-clean slices, chill 2 hours, slice, then let pieces stand 15 minutes to soften before serving.

Variations

• Gluten-Free: Swap the flour for 1 tbsp (8 g) cornstarch. Texture stays silky.
• Citrus Swap: Try blood orange or lemon marmalade; add 1 tsp finely grated matching zest to the batter.
• Chocolate-Orange: Swirl in 2 oz (60 g) melted dark chocolate along with the marmalade for a marbled effect.

Storage & Make-Ahead

Refrigerate leftovers, covered, for up to 4 days. For best texture, bring slices to cool room temperature for 20 minutes before serving. To freeze, wrap slices tightly and freeze up to 1 month; thaw overnight in the fridge. The cheesecake can be baked 1 day ahead—cool fully, cover, and refrigerate. Avoid adding the finishing marmalade glaze until serving to keep the top shiny.

Nutrition (per serving)

Approximate per slice (1/12 of cake): 460 calories; 33 g fat (20 g saturated); 32 g carbohydrates; 26 g sugars; 7 g protein; 340 mg sodium.