"Burnt" Basque Cheesecake
Chef John turns up the heat on cheesecake by baking it the Basque way, delivering a "burnt" and bittersweet exterior that complements the creamy, light inside.
I don't eat eggs so I converted this recipe into an eggless one.
Great simple recipe. I think it needed a bit more sugar but I also used half and half so not sure if that affected the taste. Will bake again though!
We increased the recipe by 33% so it would better fit our 10” spring pan. We didn’t have parchment and also forgot to butter the pan. Now worries! Still came out delicious. Perfection, and it was very easy to prepare. We baked at 380f for 65-70 minutes in an convection oven. Thanks Chef John
Made per recipe....and it was incredible. The hardest part is the buttering of the pan...and waiting...really. Well unless you forget to let the cheese come to room temp. Awesome recipe...going to have a slice now!
It was first time for me to try this recipe but it went almost well. I cooked with 400g cream cheese, 2 large and 1 small egg, with 15cm cake pan. Baking time was 50mins in total (45mins: 200 degrees C, 5mins: 220 degrees C). For the next time, make with half volume of ingredients for 15cm pan. baking time should be less than 40 mins at 200 degrees C, and last 5 mins 220 degrees C. Anyway, at this time the topper part burnt a bit much, but inside was so moist and tasty. Me and my daughter love it!
Very easy to make! 1st time baking and it turned out as shown! Just a clarification I increased the temperature to 220degC at around 45 mins which turned out better.