This is not your typical cheesecake—for starters, it has no crust and is baked in a blazing-hot oven for an incredibly creamy cake. The scorched top, wrinkled edge (thanks to the parchment), and orange blossom water make it look and taste totally special and holiday-ready.


Credit: Chelsea Kyle

Recipe Summary test

15 mins
50 mins

This recipe originally appeared in our Holiday 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Place an oven rack in the upper third of oven and preheat to 500°. Line a 10-inch springform pan with 2 sheets of crisscrossing parchment paper, leaving about a 2-inch overhang. 

  • In a large bowl, beat the cream cheese and sugar on medium with an electric mixer until creamy and blended, stopping occasionally to scrape down the sides and bottom of the bowl, about 3 minutes. Add the eggs, 1 at a time, beating to blend between additions and stopping occasionally to scrape down the sides and bottom of the bowl. Beat in the heavy cream, orange zest, orange blossom water, vanilla, and salt. Sift the flour on top and beat until just incorporated, about 20 seconds. Transfer the batter to the pan. 

  • Bake the cheesecake for 10 minutes. Reduce the heat to 450° and bake until the cake is puffed around the edges and deep brown on top but the center of the cake is still very jiggly, 23 to 28 minutes. Let cool at room temperature for 1 hour, then refrigerate, uncovered, until cold, at least 4 hours. Remove cheesecake from pan, peel back the parchment paper, slice, and serve. The cheesecake can be covered and kept refrigerated for up to 3 days.