Testing Notes: Basque-Style Cheesecake

Basque-Style Cheesecake has two main characteristics: 1) a dark (almost black) top that provides nice visual contrast and 2) a lighter, custardy interior unlike dense, heavy NY-style cheesecake.

For success in making the cake: know your oven, use a thermometer, and be mindful of your pan color, which will determine what oven temp to set. We conducted well over 20 home tests and found that the darker pans, which absorb more heat, resulted in scorched cheesecakes, while cheesecakes in lighter, reflective pans turned out pale.

The biggest takeaway and best "insurance policy" for achieving a great cake is to chill the batter the day before (at least 6 hours) baking the cake. This allows the cake get a dark top while the batter slowly comes to temp.

For a pan with a light-colored finish, bake at 450°F; for a dark-colored pan, such as nonstick, 425°F is best. Start checking doneness after 40 minutes; a digital thermometer is best for testing the temperature. The cake keeps well in the refrigerator for at least three days. Basque cheesecake sometimes is served at room temperature, but we prefer it with a bit of a chill.