Orange Cinnamon Cheesecake - Thoumieux Paris

  • Teatime (Goûter)
  • Desserts

Orange Cinnamon Cheesecake, the best of Parisian pâtisserie recipes with an adapted Thoumieux dessert by Chef Jean-François Piège, Mad About Macarons style!

Orange Cinnamon Cheesecake

I have been gazing at the cover of the latest Fou de Patisserie gourmet magazine – totally inspired by the French touch of dressing up a cheesecake with fruits, flowers and petals.  It’s like the Parisian patisserie windows, isn’t it? Well, I couldn’t resist trying one of the recipes from the magazine and topping it also with macarons.  Et voilà: here you have an Orange Cinnamon Cheesecake, dressed with seasonal cape gooseberries and pomegranate seeds.  It’s light, baked and now I want to make it again.

Orange cinnamon cheesecake with macarons

In my RECIPES TO DO pile, has been the most sumptuous-looking cheesecake on the 7th cover edition of Fou de Pâtisserie magazine: by Chef Jean-François Piège.  He owns Thoumieux: a restaurant, a hotel and brasserie (see my reviews here), plus one of my favourite pâtisseries in Paris, Gâteau Thoumieux – at 58 rue Saint Dominique (UPDATE: sadly, since writing this, it no longer exists, closing its doors in 2017).

orange cinnamon cheesecake decor close-up

Orange Cinnamon Cheesecake

Chef Piège’s ingredients’ list is precise with 401g of cream cheese, but I should have taken note in step 2 that you only need 300g total for the base – I used all of it in the recipe which was too much for a 16cm diameter cheesecake mould.  The next time I make this, I’ll reduce the base by a 1/3 and add a little more butter, just to hold it better together.  However, the extra base was excellent as a crumble topping!  The cream cheese was divine – I added half the zest of an unwaxed orange, just to give it that extra tang.  He doesn’t mention this, but I recommend that your cream cheese filling ingredients are all at room temperature in order to mix well.

Orange Cinnamon cheesecake and macarons

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Orange Cinnamon Cheesecake

Author: Jill Colonna
Prep Time45 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course : Dessert, teatime
Cuisine : French, American
Servings : 6


A light, baked French-style version to the American classic with orange and cinnamon and topped with macarons, cape gooseberries and pomegranate seeds for a winter treat. Inspired by Thoumieux, Paris.


Biscuit base:

  • 260 g / 9.5oz plain flour type 55
  • 110 g / 4oz butter 1 unsalted
  • 55 g / 2oz icing/powdered sugar
  • 1 egg
  • 1 g salt
  • 1 g orange and lemon zest
  • I added 1 tsp ground cinnamon
  • 65 g / 2.25oz butter 2
  • 35 g / 1.25oz soft brown sugar

Cream Cheese:

  • 400 g / 14oz Philadelphia cream cheese room temperature
  • 50 g /1.75oz sugar
  • 55 g / 2oz single cream
  • 1 egg yolk
  • 2 eggs
  • I added the zest of half an unwaxed orange


  • Rose petals coriander and parsley flowers, quenelles de mascarpone, almond streusel (According to the winter season, I instead used physallis, pomegranate jewels and my leftover macarons - over to your imagination!)


  • Make a shortcrust pastry with all the ingredients except the Butter 2 and soft brown sugar.  Bake the pastry then, using a paddle beater of a mixer, break up into pieces when cool. (I mixed all the ingredients to a crumb consistency like shortbread and baked in the oven at 160°C fan /180°C for about 15 minutes). Add the Butter 2 and brown sugar.  Mould 300g of the cheesecake biscuit round by 16cm diameter.  Set aside.
  • To make the cream, mix the Philadelphia cheese with the sugar then gradually add the yolk, eggs and cream together.
  • To finish, pour the cream mix over the base and bake at 90°C for about 1 hour 15 minutes.  Leave to cool in the fridge.  Just before serving, decorate with the above suggestions.


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Reviews (7)

Soooo beautiful Jill.
I have never been in his shop…just gazed in the vitrine.
Now I can come here and gaze forever.

I’m so glad that cheesecake was on your list – this is something I’ve never made (dare I say I’ve used a packet mix!) so thanks for that Jill.

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