Cold-Infused Blood Orange Basque Cheesecake with Olive Oil & Flaky Salt

Instructions

1. 1

   Using a microplane, grate the zest of 2 large blood oranges directly into 240 g heavy cream. Stir gently, press the zest with a spoon to release surface oils, cover, and chill for at least 30 minutes (or overnight) to cold-infuse without heat.

   5 min

   Tip: Cold-infusing pulls the fragile limonene and floral aldehydes from the peel without cooking off top notes or extracting bitterness from the white pith.

2. 2

   Position a rack in the center of the oven and preheat to 425°F (220°C). Press two overlapping sheets of parchment paper into an 8-inch (20 cm) springform pan, pleating the sides so the paper extends at least 2 inches above the rim.

   5 min

   Tip: Crumple the parchment into a tight ball first, then flatten it out. It will conform to the pan corners effortlessly.

3. 3

   In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), paddle 680 g cream cheese, 200 g granulated sugar, and 3 g fine sea salt on medium-low speed for 2 minutes until silky, glossy, and lump-free. Scrape the bowl completely.

   5 min

   Tip: Keep the speed low. We want complete emulsification, not trapped air bubbles, which cause cracks.

4. 4

   With the mixer running on low speed, incorporate 4 large eggs one at a time, allowing each egg to fully blend before adding the next. Stop and scrape down the sides and paddle halfway through.

   4 min

   Tip: Room temperature eggs are non-negotiable. Cold eggs will seize the cream cheese fat and create micro-curds.

5. 5

   Pour the cold-infused cream through a fine-mesh sieve into the batter, pressing the zest firmly with a flexible spatula to extract every drop of aromatic oil; discard the spent zest. Sift in 15 g all-purpose flour and mix on low for 30 seconds until just unified.

   5 min

   Tip: The tiny measure of flour provides just enough starch network to support the custardy center without dulling flavor.

6. 6

   Pour the batter into the lined pan and rap it gently on the counter twice to eliminate large pockets. Bake at 425°F (220°C) for 38 to 42 minutes until the top is deeply burnished and mahogany, the edges are puffed and set, but the center 3 inches still wobbles like loose set custard.

   40 min

   Tip: Do not fear the dark color. That scorch provides necessary bitterness to cut through the heavy dairy and sweet citrus.

7. 7

   While the cake bakes, slice the top and bottom off the remaining 1 large blood orange. Stand it upright and cut away the peel and white pith following the contour of the fruit. Slice between membranes to release clean segments into a small bowl, then toss gently with 15 ml extra virgin olive oil and 1 g fine sea salt.

   10 min

   Tip: Salting raw citrus amplifies sweetness while taming aggressive acid. Keep this bowl at room temperature until serving.

8. 8

   Transfer the cheesecake in its pan to a wire rack. Cool completely to room temperature (about 2 hours), then refrigerate for at least 4 hours to firm the center. Slice with a chef's knife dipped in hot water and wiped dry between cuts. Top each wedge with a dressed blood orange segment and a pinch of 2 g flaky sea salt.

   5 min

   Tip: Let it cool. Future you deserves clean slices. Cutting it warm will yield soup; chilling sets the emulsion into velvet.