How To Perfect The Burnt Top Of Your Basque Cheesecake

Preheat The Oven

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Make Your Cheesecake Batter

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pour the batter into a springform pan coated with parchment, following the directions on your Basque cheesecake recipe. Avoid packing the pan too full.

Put In The Oven

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Put your cheesecake in the center of the oven to bake it. The interior will remain creamy while the top browns more quickly because of the intense heat.

Bake

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Bake for 50 to 60 minutes, or until the top is dark brown or just beginning to burn, and the center still jiggles a little.

Cool And Set

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Let the cheesecake cool at room temperature for an hour and then refrigerate for at least four hours.

Serve and Savor

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