Orange Burnt Basque Cheesecake

Method

Set your oven to 200°C (Fan 180°C, Gas 4).

Butter a 20cm springform cake tin. Take two large squares of parchment paper, crumple them slightly, then press them into the tin, leaving an overhang. This will give the cheesecake its signature rustic shape.

Finely chop the Opies Sliced Oranges and squeeze out any excess juice through a sieve into a small saucepan.

In a large bowl, beat the cream cheese and golden caster sugar using an electric hand whisk for 2-3 minutes, until the sugar dissolves. Add the soured cream, eggs, vanilla extract, cornflour, and salt. Beat again until the mixture is completely smooth. Gently fold in ¾ of the chopped oranges, reserving the rest for the syrup.

Pour the batter into the lined cake tin and tap it on the worktop to remove any air bubbles. Bake on the middle shelf for 1 hour. You’re looking for a dark caramelised top with a slightly jiggly centre.

While the cheesecake bakes, add 3 tbsp caster sugar to the saucepan with the reserved oranges and juice.
Simmer over low heat for 5 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool completely.

Let the cheesecake cool in the tin for at least 2-3 hours before slicing. It will sink slightly as it sets.

Serve with a drizzle of the orange syrup for a burst of citrusy sweetness.