Orange and Cardamom Basque Cheesecake with Candied Oranges

Ingredients

• MAKE THE CANDIED ORANGE SLICES
• Slice oranges very thin , removing any seeds
• In a wide saucepan, combine sugar and water. Bring to a boil, stirring until sug
• Add orange slices in a single layer
• Reduce heat to low and simmer gently for 45-60 minutes until slices are transluc
• Transfer to a wire rack to cool and dry slightly
• MAKE THE ORANGE CURD
• In a heatproof bowl, whisk together orange juice, orange zest, sugar, and eggs
• Set bowl over a pan of simmering water
• Cook, whisking constantly, until mixture thickens enough to coat the back of a s
• Remove from heat and whisk in butter cubes one at a time until smooth
• Strain through fine-mesh sieve to remove zest. Add salt
• Press plastic wrap directly onto surface and refrigerate until cool
• MAKE THE BASQUE CHEESECAKE
• Preheat oven to 400°F. Line a 9-inch springform pan with parchment paper, allowi
• In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 4 mi
• Add eggs one at a time, beating well after each addition
• When zesting oranges, use only the bright orange outer layer with a Microplane o
• Add heavy cream, orange zest , orange juice, cardamom, flour, and salt. Beat unt
• If using, add orange extract for extra orange flavor without bitterness
• Pour batter into prepared pan
• BAKE
• Bake at 400°F for 50-55 minutes until top is deeply caramelized and nearly burnt
• The cheesecake will puff up dramatically and may crack - this is normal and desi
• The center should still jiggle when done
• Remove from oven and let cool completely in pan. The center will sink as it cool
• Refrigerate at least 4 hours or overnight
• MAKE THE ORANGE CURD MASCARPONE CREAM
• In a bowl, whisk mascarpone until smooth
• Fold in 1/2 cup of the cooled orange curd
• In a separate bowl, whip heavy cream with powdered sugar to stiff peaks
• Gently fold whipped cream into mascarpone mixture
• Refrigerate until ready to use
• MAKE THE CARDAMOM TWISTS
• Preheat oven to 400°F. Line a baking sheet with parchment
• Roll out puff pastry into a rectangle
• Brush with melted butter and sprinkle with cardamom sugar
• Cut into 1/2-inch strips and twist each strip several times
• Place on baking sheet, brush with beaten egg
• Bake 12-15 minutes until golden and puffed