Basque cheesecake from Serious Eats

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Notes about this recipe

  • anya_sf on April 05, 2021

    I made 1/2 recipe in a 6" pan using 3 whole eggs. Chilled the batter 40 minutes, baked at 450 F for 20 min, then increased heat to 500 F, but cake was literally burnt after 13 minutes. The edges were actually completely charred. Fortunately, the burnt parts were pretty easy to remove, but the bottom was also unpleasantly dark. The interior was very good (although slightly overdone) and we enjoyed that part with macerated strawberries. So either this recipe doesn't halve well, or the baking temperatures don't work, at least not in my oven. I would use these ingredient proportions again, but would try simply baking at 400-450 F the whole time, not sprinkling sugar on top.

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