Mini Basque Cheesecakes with Orange Compote
From Ainsley’s Fantastic Flavours, ITV
These mini Spanish-style cheesecakes have a delightful caramelized top and a rich, silky interior that’s just heavenly to eat. Don’t be tempted to throw all the ingredients in at once and always mix on a low speed to prevent too much air getting into the mix. Perfect for a dinner party or a little treat.
These gently spiced oranges are a perfect match for a creamy and bittersweet basque cheesecake. If oranges aren’t in season this also works nicely with tinned mandarins. Any leftovers are great for breakfast with yoghurt and muesli.
For the Cheesecakes
Preheat the oven to 240C/220Cfan
Grease and line a 12-hole deep muffin tin with baking parchment, making sure that the paper comes up at least 2cm above the rim of each hole.
Place the cream cheese in a large mixing bowl and, using an electric hand mixer, beat on a low speed until smooth and spreadable. Add the sour cream and beat slowly until evenly mixed.
Add the salt and sugar and beat slowly until the sugar has dissolved, then add the eggs one at a time and mix until thoroughly incorporated, use a spatula to scrape down the walls of the bowl to ensure all the eggs are mixed in. Beat in the condensed milk.
Sieve the cornflour over the mix and add the orange zest. Whisk gently until thoroughly combined.
Transfer the mixture to a jug and carefully pour into the muffin cases. Lift the muffin tin and tap it on the work surface to remove any air bubbles.
Bake for 15 minutes until the top is a rich deep-caramel colour and the cheesecakes are slightly wobbly in the middle.
Turn off the oven and open the door, leaving the cheesecakes for 15mins. Then remove and cool at room temperature. Chill for at least an hour before serving, or preferably overnight.
For the Compote
Pare two large pieces of zest from one of the oranges and set it aside. Top and tail the oranges. Remove the peel and pith by running the knife from top to bottom, removing the sections of peel until you are just left with a whole orange. Segment the oranges using a sharp knife over a jug to catch any juice. Squeeze any peel or membrane over the jug to extract the juice. Set the orange segments aside.
Top up the juice with water to 120ml.
Put the juice and water into a saucepan with the sugar, honey and salt. Place over a medium heat and stir until the sugar has dissolved. Increase the heat and bring to the boil. Then add the spices and splash of Cointreau and simmer for 10-12 minutes until the liquid has reduced and become syrupy. Add the orange segments and turn off the heat. Set aside to cool. Remove the pared zest before serving.
Serve warm or chilled.
- For the Cheesecakes
- 325g full fat cream cheese
- 125g sour cream
- pinch of salt
- 150g caster sugar
- 3 large eggs
- 100ml condensed milk
- 2 tsp cornflour
- finely grated zest of 1 orange
- For the Orange Compote
- 2-3 blood or navel oranges
- 3 tbsp sugar
- 2 tbsp honey
- splash of Cointreau or orange liqueur (optional)
- ½ stick of cinnamon
- 1-2 whole cloves