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Serve chilled or at room temperature for best flavor and texture.
Store covered in the fridge for up to 5 days.
Freezes well: wrap slices individually and freeze for up to 1 month.
Variations:
Add orange or lemon zest to the batter for a citrus twist.
Swirl in a few tablespoons of berry compote before baking.
Substitute vanilla with almond extract for a nuttier flavor.
FAQ:
Q: Why is the top supposed to be burnt?
A: That’s the signature of Basque cheesecake—it creates a caramelized crust that contrasts with the creamy interior.
Q: Can I use less sugar?
A: Yes, you can reduce the sugar by up to ¼ cup, but it may affect the browning and flavor depth.
Q: Do I need a water bath?
A: No! Unlike traditional cheesecakes, this one is meant to bake at a high temperature with no water bath.
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