Orange & Mascarpone Burnt Cheesecake

Ingredients

• 226g Cream Cheese (1 standard block, full-fat)
• 275g Mascarpone Cheese ( 1 tub)
• 80g Granulated Sugar
• 180g Large Eggs (approx. 3 large eggs)
• 175g Whipping Cream (Heavy Cream, 35% fat)
• 20g All-Purpose Flour (sifted)
• Orange Marmalade or Jam (approx. 8 tablespoons)

Preparation Instructions

1. Preheat your oven to 400°F. Use a 6-inch (15cm) springform pan. Line it with parchment paper that has been crumpled up and then flattened back out. The paper should stand at least 2 inches above the rim of the pan to catch the “rise” of the cheesecake.

2. In a large bowl, blend the cream cheese (226g) and mascarpone (275g) using a spatula or a mixer on the lowest speed. Once smooth, mix in the sugar and flour.

3. Pour eggs one by one and mix gently after each addition. Avoid mixing at high speeds because you don’t want to trap air bubbles, which cause the cake to crack.

4. Pour in the whipping cream (175g). Mix until no streaks.

5. Take 2-4 tablespoons of orange marmalade and spread it in an even layer directly onto the parchment paper at the bottom of the pan.

First Pour: Gently pour about one-third of your cheesecake batter over the bottom jam layer. Be careful not to disturb the jam too much.

The Swirl: Spoon another 4 tablespoons of jam in dollops across the top of this batter. Use a skewer or a butter knife to gently swirl the jam into the batter.

The Final Pour: Pour the remaining batter carefully over the swirl layer to fill the pan.

6. Give the pan one firm tap on the counter to level it. Bake for 30-40 minutes.

• The Look: The top should be a dark, “burnt” caramel color.
• The Jiggle: When you gently shake the pan, the edges should feel set, but the centre 3 should wobble.

7. Leave the cake in the pan until it is completely cool to the touch. It will sink abit in the middle which is the signature “Basque” look. Once cool, chill in the fridge for at least 8 hours. This is mandatory. The mascarpone and marmalade need time to “set” into a fudge-like texture.