Comments on: Basque Cheesecake (Burnt Cheesecake)

By: Sam Merritt

Sam Merritt — Thu, 30 Jul 2026 18:48:04 +0000

In reply to Sharleen Squires. Hi Sharleen! I haven't tried it as smaller cheesecakes. I think it could potentially work, but your bake time would definitely be shorter.

By: Sharleen Squires

Sharleen Squires — Wed, 29 Jul 2026 20:33:25 +0000

Can I make six little cheesecakes and would I cook it for the same length of time?

By: Sam Merritt

Sam Merritt — Mon, 04 May 2026 13:58:13 +0000

In reply to Karen. Thank you so much for trying my recipe, Karen! I'm so glad you enjoyed it so much! :)

By: Karen

Karen — Sun, 03 May 2026 01:39:50 +0000

In reply to Sam. I use those metal butterfly clips to hold the parchment in place while pouring. I sometimes remove the clips before baking, as they do get very hot, but you don't have to.

By: Karen

Karen — Sun, 03 May 2026 01:32:02 +0000

I’ve used a few different recipes for Basque cheesecake, but not any longer! This was by far the easiest, and best cheesecake ever! I used a food processor to mix, which worked great. I followed the baking directions except my oven took a long time to reach 500, so I added about 2 min at the higher temp. It came out perfect! What a great option for a gluten free diet also. I will only use this recipe for. basque cheesecake from now on!

By: Sam Merritt

Sam Merritt — Wed, 01 Apr 2026 01:09:48 +0000

In reply to Massiel. I'm so sorry to hear the texture wasn't what you expected Massiel! Unfortunately it sounds like it may have been slightly over-baked. :( It should be a very creamy cheesecake.

By: Massiel

Massiel — Mon, 23 Mar 2026 18:04:30 +0000

Hi, flavoye was optimun but it wasnt soft. It was more cakish, than creamy.
I did 35 minutes 325• and then put the oven at 500•. But the oven lasted like 5 minutes to get there and 10 more aprox to see it brownish.

By: Sam Merritt

Sam Merritt — Tue, 17 Jun 2025 14:25:21 +0000

In reply to Bruce. Interesting tip. I'll have to try it! :)

By: Bruce

Bruce — Sat, 14 Jun 2025 17:08:17 +0000

In reply to Sam. I just watched America's Test Kitchens video of their version, and they have a good trick for the parchment. First, they crumple it, to make it more flexible, then they spray it lightly with water, which makes it almost like fabric, so that it molds itself to the pan pretty nicely. It also helps the two sheets of parchment stick to each other. They don't worry about the wrinkles around the cheesecake. They just say it's a rustic look.

By: Sam

Sam — Tue, 14 Jun 2022 13:30:18 +0000

In reply to Terri White. Hi Terri! I do not know of a special high temperature parchment paper. I have never had an issue with it catching on fire unless I am broiling something. That being said it's always best to keep an eye on things and make sure you don't have any issues.

By: Terri White

Terri White — Sun, 12 Jun 2022 13:42:54 +0000

Hello, my parchment paper says max temp is 425. Is there a special high temp paper that won’t catch on fire? Thanks!

By: Sam

Sam — Fri, 29 Apr 2022 13:41:36 +0000

In reply to Laura. Hi Laura! It sounds like it may be getting baked just a little bit too long. I would try taking it out a few minutes sooner and see how that works for you. :)

By: Laura

Laura — Thu, 28 Apr 2022 05:46:05 +0000

I love the flavor of this recipe. I’ve made it twice now, but I had some issues both times that I don’t quite know how to resolve. First – the bottom of it seems…wet. Not sure why. It’s cooked all the way thru, I make sure not to refrigerate it until it’s thoroughly cooled, but when I cut the cake the next day it’s like there’s just a lot of moisture on the bottom. Second – the first time I made it the very middle of it was delightfully creamy and smooth, but as you got closer toward the edges – it seemed to get kinda gritty and no longer smooth. Not like normal cheesecake that is more dense/substantial, but almost slightly unpleasant. The second time I made it the whole thing had a sort of gritty texture to it. It wasn’t scrambled/curdled, but it just was not smooth, and I am not sure why. I always make sure the mixture is well blended and it’s not separating or doing anything weird. If I could figure out how to fix these issues I’d be super glad to keep using this recipe. It gets rave reviews.

By: Sam

Sam — Mon, 05 Apr 2021 13:15:07 +0000

In reply to Sue. Hi Sue! You will want to place it on top before cooking. :)

By: Sue

Sue — Sun, 04 Apr 2021 17:12:52 +0000

Hi Sam! If you choose to sprinkle sugar on top for a creme brûlée effect, should the sugar go on top before you put the cheesecake in the oven, during the baking process, or right before you crank up the temperature of the oven?

By: Sam

Sam — Mon, 22 Mar 2021 01:54:37 +0000

In reply to Jay. Hi Jay! I haven't tried it but I think it could work. Good luck! Let me know how it goes. :)

By: Jay

Jay — Sun, 21 Mar 2021 13:06:47 +0000

I can’t wait to try this! My husband loves creamy soft cheesecakes and this seems to be it. He still loves the crust though. Do you think it would work? Thanks so much for sharing.All your recipes look FANTASTIC!

By: Sam

Sam — Thu, 18 Mar 2021 15:10:37 +0000

In reply to amy beckley. Hi Amy! I haven't tried it but I think it would work. Your baking time would definitely need to change. Let me know how it goes if you do try it. :)

By: amy beckley

amy beckley — Wed, 17 Mar 2021 17:41:44 +0000

Hi Sam! This like all your recipes sounds yummy! My question: can I cook these in individual ramekins (like creme brule) and not use the parchment?

thanks so much!
Amy

By: Sam

Sam — Mon, 15 Mar 2021 13:19:05 +0000

In reply to Bruce. O no! I have made a mess with my parchment paper a few times. It can be a little tough to get it to stay in place. I normally crease it really well to keep it as close to in position as I can. I have not used a food processor for this. Mine definitely wouldn't hold all of the ingredients.

By: Sam

Sam — Mon, 15 Mar 2021 13:16:18 +0000

In reply to Yamit. I'm so glad you enjoyed it so much! :)

By: Sam

Sam — Mon, 15 Mar 2021 13:09:51 +0000

In reply to Bruce. I'm glad you enjoyed it overall. It's definitely a little bit different. A lot creamier than a normal cheesecake. :)

By: Yamit

Yamit — Mon, 15 Mar 2021 13:03:10 +0000

Unbelievable !! So so so easy and so so so good!!

By: Bruce

Bruce — Sat, 13 Mar 2021 15:48:05 +0000

While it isn’t my new favorite cheesecake, it is excellent, and you can’t beat the ease of making it. Thank you for the warning about how jiggly it is coming out of the oven. I’m still surprised at how much it set up in the refrigerator. The burnt top has an amazing flavor, and the rest of it is nice and creamy, but firm around the edge, so it isn’t difficult to serve. I found it a little too sweet (which is a phrase that I don’t use often), but only a little. Thank you for introducing us to this wonder.

By: Bruce

Bruce — Sat, 13 Mar 2021 02:26:39 +0000

I have it resting now to release the bubbles. I’m forcing myself to do that by not lighting the oven until the batter is in the pan.

STRONG suggestion: After you line the pan with parchment paper, fold the paper down over the lip of the springform pan before pouring the batter in. When I poured my batter in, all four corners of the parchment went diving toward the center, getting batter all over them. This is going to make a mess when I bake it, but the cheesecake will be wonderful, I’m sure.

I’m curious, Sam. In your 13, at least, times making this while developing your recipe, did you try using a food processor? My blender isn’t big enough, but the mixer seemed to work fine with room temperature cream cheese and eggs.

I’ll comment again after it’s out of the oven, and tomorrow after we try it.