Name: Mandarin Oranges Basque Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 5 h
Cuisine: Spanish-inspired
Ingredients: 500g cream cheese, softened; 1 cup granulated sugar; 4 large eggs; 1 cup heavy cream; 2 tbsp all-purpose flour; 1/4 tsp salt; 1 tsp vanilla extract; 1 cup mandarin oranges (fresh or canned, drained and chopped); 1 tsp mandarin zest

I love making this mandarin oranges Basque cheesecake when I want a dessert that’s rich, creamy, and slightly caramelized with a bright citrus twist. The sweet and tangy mandarin flavor pairs beautifully with the signature burnt top and soft, custardy center.

Why You’ll Love This Recipe

I enjoy how this cheesecake feels rustic yet elegant at the same time. The caramelized top adds depth, while the mandarin oranges bring a refreshing contrast to the creamy texture. I also like that it doesn’t require a crust, making it simpler than traditional cheesecakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese, softened
granulated sugar
eggs
heavy cream
all-purpose flour
salt
vanilla extract
mandarin oranges (fresh or canned, drained)
mandarin zest

Directions

I start by preheating the oven to 220°C (425°F) and lining a cake pan with parchment paper, allowing the edges to extend above the pan.

In a large bowl, I beat the cream cheese and sugar until smooth and creamy. I add the eggs one at a time, mixing well after each addition.

I pour in the heavy cream and vanilla extract, then mix until fully combined. I sift in the flour and salt and gently mix until the batter is smooth.

I fold in chopped mandarin oranges and a bit of zest for extra citrus flavor.

I pour the batter into the prepared pan and bake for about 40–50 minutes, until the top is deeply golden and slightly burnt while the center remains jiggly.

I let the cheesecake cool completely, then chill it in the refrigerator for a few hours before serving for the best texture.

Servings and timing

I usually get about 8 servings. Preparation takes around 15–20 minutes, and baking takes 40–50 minutes, plus chilling time of about 3–4 hours, so the total time is approximately 5 hours.

Variations

I sometimes add a swirl of mandarin jam on top before baking for extra flavor. When I want a different citrus note, I use orange or tangerine instead. I also like adding a hint of almond extract for a subtle nutty touch.

Storage/reheating

I store the cheesecake in the refrigerator, covered, for up to 4–5 days. I serve it chilled or let it sit at room temperature for a softer texture. I don’t usually reheat it, as it’s best enjoyed cool.

FAQs

Can I use canned mandarin oranges?

I often use canned ones, just making sure to drain them well.

Why is the center jiggly?

I expect a slight jiggle because that’s what gives Basque cheesecake its creamy texture.

Can I make this without flour?

I sometimes skip the flour or replace it with cornstarch for a gluten-free version.

How do I know when it’s done?

I look for a deeply browned top with a slightly soft center.

Can I freeze this cheesecake?

I freeze slices individually and thaw them in the fridge before serving.

Conclusion

I find this mandarin oranges Basque cheesecake to be a perfect blend of rich, creamy, and citrusy flavors. It’s an easy yet impressive dessert that always stands out and feels special whenever I make it.