Master class: the easiest way to burnt Basque cheesecake from Los Angeles Times

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Notes about this recipe

  • Jane on February 15, 2021

    This was a lovely cheesecake. There is no base and it is very creamy so it is almost mousse-like, except for the outside edge that has the texture of cheesecake. Like Kinhawaii my cheesecake had no color at 15 minutes so I whacked up the temp for the last 5 minutes. My top was not the even burnished bronze I wanted but I was more concerned that I didn't over-bake it. When I took it out the oven the whole cheesecake except the outer rim was very wobbly. It firmed up overnight in the fridge and all except the very center had a good texture. When I make it again (and I will) I will do at a slightly higher temp and hope I can get the right balance of bronzed top but creamy texture.

  • Kinhawaii on February 03, 2021

    Absolutely delicious! In my oven it was barely tan at 20 minutes, so turned up the heat & cooked it for 10 more minutes. The inside was creamy & the outside firmer after overnight refrigeration...so maybe 25 minutes would have been better but the whole top looked so loose then. Did add a tsp of vanilla paste. This was the only recipe I could find without flour (because I don’t like flour in cheesecake). Would definitely make this again!

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