Serves 10

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For the cheesecake

caster sugar 250g

orange finely grated zest of 1 (keep the flesh for the compote, see below)

vanilla pod seeds from ½

cream cheese 840g (I use 3 x 280g tubs of Philadelphia), at room temperature

eggs 5 large, at room temperature

double cream 400ml

plain flour 60g

fine sea salt ¼ tsp

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For the mulled wine cherry compote

port wine 250ml

orange 2 thick slices

bay leaves 2

cinnamon stick 1 large

whole cloves 3

star anise 2

frozen stoned cherries 300g

dried sour cherries or dried cranberries 60g

plum or other red jam 50g

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1. Line a 20cm round springform cake tin by tearing off two large sheets of baking paper, each large enough to cover the base and sides of the tin. Scrunch the papers up to wrinkle them – this makes the paper more flexible – then uncrumple and flatten them out. Place one sheet inside the tin, pressing it down to the bottom and up along the sides of the tin. Place the second sheet over the first so the base and sides of the whole tin are covered, with a generous overhang all around the tin. Set the tin aside.

2. Preheat the oven to 190C fan/gas mark 6½.

3. To make the cheesecake, place the sugar, orange zest and vanilla seeds in the bowl of an electric mixer and rub them with your fingers until the sugar is tinged orange and smells highly fragrant. Add the cream cheese and attach the bowl to the mixer. Beat with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Add the eggs one at a time, beating well and scraping the bowl with a flexible spatula between each addition. When the batter looks smooth, add the double cream and beat on medium-low speed to combine. Remove the bowl from the mixer and sift in the flour and salt. Using a handheld whisk, mix together until the flour is fully incorporated.

4. Scrape the mix into the prepared cake tin and give it a firm rap on the kitchen bench to dispel any large air pockets. Place in the oven and bake for 50-55 minutes until the top is deep golden brown but the middle remains slightly jiggly when tapped lightly with your fingers. Remove from the oven and place on a wire rack to cool to room temperature, then refrigerate for at least 2 hours and up to 2 days.

5. To make the mulled wine cherry compote, combine the port wine, orange slices, bay leaves, cinnamon, cloves and star anise in a medium saucepan. Place over medium-high heat and bring to a boil. Reduce the heat a little and simmer until the liquid is reduced by half, about 5 minutes. Strain the mulled wine and discard the solids, then pour the liquid back into the pan. Add the frozen cherries and dried cherries (or cranberries) and return the pan to a medium heat. Bring to a boil, then reduce the heat and simmer until slightly syrupy, about 8 minutes. Add the jam and cook for a further 2 minutes to thicken a little. Remove from the heat and cool to room temperature before transferring to a serving bowl.

When ready to serve, unlatch the springform tin and use the baking paper overhang to lift the cheesecake out and on to a serving plate. Slice with a hot knife (dipped in hot water and wiped dry) and serve with a spoonful of the compote alongside.

Notes

I have given the crustless Basque cheesecake a festive twist here with a subtle orange flavour and a mulled wine cherry compote. The cherries are frozen, but bolstered by the more intensely flavoured dried variety and the mulled wine, it makes a delicious accompaniment to the creamy cheesecake. The cheesecake and the compote can both be prepared up to 3 days ahead and kept refrigerated.

Helen Goh. Ottolenghi.