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BASQUE PUMPKIN CHEESECAKE by Foodie’s Chef Laura Brennan
November 15, 2025
A Basque cheesecake is a crustless cheesecake with an intentionally ‘burnt’ or deeply caramelized top. It’s cooked at an intentionally high temperature and without the safety net of a water bath that most cheesecakes employ while baking. Traditional Basque cheesecake recipes call for a 500 degreesF cooking mode. But I did not, knowing that my smoke detector would go off every time I opened the oven. Instead, I opted for a lower 400 degreesF baking temp and still got a caramelized top and creamy interior. It just took a bit longer to bake.
(BTW, The Basque region of Spain is the northern-most region bordering France.)
Ingredients
2-each, 8-ounce packages fill-fat cream cheese, at room temperature
1 cup Turbinado or white granulated sugar
Pinch kosher salt
4 large eggs
½ cup whipping cream
¼ cup plus two tablespoons unsweetened pumpkin puree
1 teaspoon vanilla bean paste or extract
1 ¾ teaspoons pumpkin-pie spice mix
Directions
To bake the cheesecake
Preheat oven to 400 degreesF
1 8-inch springform pan
2 sheets of half-sheet pan-size parchment paper (about 16-inches by 12-inches)
1 tablespoon softened butter, salted or unsalted
A half-sheet pan for lining the springform pan during baking
Prepare the pan
Lightly butter the inside or the springform pan. Crumple each sheet of parchment paper into a ball. Unfurl the balls completely. Press one piece into the pan, smoothing it out as you go. Lightly butter that piece of parchment. ( Again, I emphasize lightly buttering the paper.) Lay the second piece of parchment in the pan, smoothing and covering the rest of the pan. Again, lightly butter this parchment to smooth it out in the pan. Fold the overhanging parchment paper down over the edge of the springform pan. Set aside.
Prepare the batter.
Add all the cream cheese to the mixer bowl and beat on low speed until smooth, about 2 minutes. Add the sugar and pinch of salt.
Whip another 1-2 minutes or until smooth. Add the rest of the ingredients: the eggs, the whipping cream, the pumpkin puree, the vanilla and the pumpkin pie spice. Whip on low speed just until all the ingredients are combined. Pour mixture into the prepared springform pan. Put the pan on the baking sheet and bake, in the preheated oven for 12 minutes. Open oven and turn cake around and continue to bake for another 12 minutes. The set the timer for 12 more minutes. The top of the cheesecake should be starting to caramelize. At this point (36 minutes total) open oven every five minutes and check for doneness by giving the pan a GENTLE shake. The cheesecake will be done when the edges are firm and only the center has a slight wobble. Alternatively, you could use an instant-read thermometer. Insert the thermometer 2-inches from the edge of the pan and look for a reading of 185degreesF.
When cooked remove the cheesecake from the oven and let cool on a rack (minus the sheet pan) for 30-40 minutes. Continue to cool to room temperature. Remove the outer ring. Use a paper towel and gently dab at any moisture around the bottom edge of the cake.
The cheesecake is best served and eaten when chilled. Refrigerate for 3-4 hours or
overnight.
(Note: I baked the cheesecake on a sheet pan in case some of the butter used to grease the pan and parchment paper leached out during the baking process.)
Servings: 8 pieces
Prep Time: 20 minutes
Baking Time: 40-45 minutes
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BASQUE PUMPKIN CHEESECAKE by Foodie’s Chef Laura Brennan
January 12, 2025
A Basque cheesecake is a crustless cheesecake with an intentionally ‘burnt’ or deeply caramelized top. It’s cooked at an intentionally high temperature and without the safety net of a water bath that most cheesecakes employ while baking. Traditional Basque cheesecake recipes call for a 500 degreesF cooking mode. But I did not, knowing that my smoke detector would go off every time I opened the oven. Instead, I opted for a lower 400 degreesF baking temp and still got a caramelized top and creamy interior. It just took a bit longer to bake.
(BTW, The Basque region of Spain is the northern-most region bordering France.)
Ingredients
2-each, 8-ounce packages fill-fat cream cheese, at room temperature
1 cup Turbinado or white granulated sugar
Pinch kosher salt
4 large eggs
½ cup whipping cream
¼ cup plus two tablespoons unsweetened pumpkin puree
1 teaspoon vanilla bean paste or extract
1 ¾ teaspoons pumpkin-pie spice mix
Directions
To bake the cheesecake
Preheat oven to 400 degreesF
1 8-inch springform pan
2 sheets of half-sheet pan-size parchment paper (about 16-inches by 12-inches)
1 tablespoon softened butter, salted or unsalted
A half-sheet pan for lining the springform pan during baking
Prepare the pan
Lightly butter the inside or the springform pan. Crumple each sheet of parchment paper into a ball. Unfurl the balls completely. Press one piece into the pan, smoothing it out as you go. Lightly butter that piece of parchment. ( Again, I emphasize lightly buttering the paper.) Lay the second piece of parchment in the pan, smoothing and covering the rest of the pan. Again, lightly butter this parchment to smooth it out in the pan. Fold the overhanging parchment paper down over the edge of the springform pan. Set aside.
Prepare the batter.
Add all the cream cheese to the mixer bowl and beat on low speed until smooth, about 2 minutes. Add the sugar and pinch of salt.
Whip another 1-2 minutes or until smooth. Add the rest of the ingredients: the eggs, the whipping cream, the pumpkin puree, the vanilla and the pumpkin pie spice. Whip on low speed just until all the ingredients are combined. Pour mixture into the prepared springform pan. Put the pan on the baking sheet and bake, in the preheated oven for 12 minutes. Open oven and turn cake around and continue to bake for another 12 minutes. The set the timer for 12 more minutes. The top of the cheesecake should be starting to caramelize. At this point (36 minutes total) open oven every five minutes and check for doneness by giving the pan a GENTLE shake. The cheesecake will be done when the edges are firm and only the center has a slight wobble. Alternatively, you could use an instant-read thermometer. Insert the thermometer 2-inches from the edge of the pan and look for a reading of 185degreesF.
When cooked remove the cheesecake from the oven and let cool on a rack (minus the sheet pan) for 30-40 minutes. Continue to cool to room temperature. Remove the outer ring. Use a paper towel and gently dab at any moisture around the bottom edge of the cake.
The cheesecake is best served and eaten when chilled. Refrigerate for 3-4 hours or
overnight.
(Note: I baked the cheesecake on a sheet pan in case some of the butter used to grease the pan and parchment paper leached out during the baking process.)
Servings: 8 pieces
Prep Time: 20 minutes
Baking Time: 40-45 minutes
BASQUE PUMPKIN CHEESECAKE by Foodie’s Chef Laura Brennan
November 25, 2024
A Basque cheesecake is a crustless cheesecake with an intentionally ‘burnt’ or deeply caramelized top. It’s cooked at an intentionally high temperature and without the safety net of a water bath that most cheesecakes employ while baking. Traditional Basque cheesecake recipes call for a 500 degreesF cooking mode. But I did not, knowing that my smoke detector would go off every time I opened the oven. Instead, I opted for a lower 400 degreesF baking temp and still got a caramelized top and creamy interior. It just took a bit longer to bake.
(BTW, The Basque region of Spain is the northern-most region bordering France.)
Ingredients
2-each, 8-ounce packages fill-fat cream cheese, at room temperature
1 cup Turbinado or white granulated sugar
Pinch kosher salt
4 large eggs
½ cup whipping cream
¼ cup plus two tablespoons unsweetened pumpkin puree
1 teaspoon vanilla bean paste or extract
1 ¾ teaspoons pumpkin-pie spice mix
Directions
To bake the cheesecake
Preheat oven to 400 degreesF
1 8-inch springform pan
2 sheets of half-sheet pan-size parchment paper (about 16-inches by 12-inches)
1 tablespoon softened butter, salted or unsalted
A half-sheet pan for lining the springform pan during baking
Prepare the pan
Lightly butter the inside or the springform pan. Crumple each sheet of parchment paper into a ball. Unfurl the balls completely. Press one piece into the pan, smoothing it out as you go. Lightly butter that piece of parchment. ( Again, I emphasize lightly buttering the paper.) Lay the second piece of parchment in the pan, smoothing and covering the rest of the pan. Again, lightly butter this parchment to smooth it out in the pan. Fold the overhanging parchment paper down over the edge of the springform pan. Set aside.
Prepare the batter.
Add all the cream cheese to the mixer bowl and beat on low speed until smooth, about 2 minutes. Add the sugar and pinch of salt.
Whip another 1-2 minutes or until smooth. Add the rest of the ingredients: the eggs, the whipping cream, the pumpkin puree, the vanilla and the pumpkin pie spice. Whip on low speed just until all the ingredients are combined. Pour mixture into the prepared springform pan. Put the pan on the baking sheet and bake, in the preheated oven for 12 minutes. Open oven and turn cake around and continue to bake for another 12 minutes. The set the timer for 12 more minutes. The top of the cheesecake should be starting to caramelize. At this point (36 minutes total) open oven every five minutes and check for doneness by giving the pan a GENTLE shake. The cheesecake will be done when the edges are firm and only the center has a slight wobble. Alternatively, you could use an instant-read thermometer. Insert the thermometer 2-inches from the edge of the pan and look for a reading of 185degreesF.
When cooked remove the cheesecake from the oven and let cool on a rack (minus the sheet pan) for 30-40 minutes. Continue to cool to room temperature. Remove the outer ring. Use a paper towel and gently dab at any moisture around the bottom edge of the cake.
The cheesecake is best served and eaten when chilled. Refrigerate for 3-4 hours or
overnight.
(Note: I baked the cheesecake on a sheet pan in case some of the butter used to grease the pan and parchment paper leached out during the baking process.)
Servings: 8 pieces
Prep Time: 20 minutes
Baking Time: 40-45 minutes
BASQUE PUMPKIN CHEESECAKE by Foodie’s Chef Laura Brennan
October 9, 2024
A Basque cheesecake is a crustless cheesecake with an intentionally ‘burnt’ or deeply caramelized top. It’s cooked at an intentionally high temperature and without the safety net of a water bath that most cheesecakes employ while baking. Traditional Basque cheesecake recipes call for a 500 degreesF cooking mode. But I did not, knowing that my smoke detector would go off every time I opened the oven. Instead, I opted for a lower 400 degreesF baking temp and still got a caramelized top and creamy interior. It just took a bit longer to bake.
(BTW, The Basque region of Spain is the northern-most region bordering France.)
Ingredients
2-each, 8-ounce packages fill-fat cream cheese, at room temperature
1 cup Turbinado or white granulated sugar
Pinch kosher salt
4 large eggs
½ cup whipping cream
¼ cup plus two tablespoons unsweetened pumpkin puree
1 teaspoon vanilla bean paste or extract
1 ¾ teaspoons pumpkin-pie spice mix
Directions
To bake the cheesecake
Preheat oven to 400 degreesF
1 8-inch springform pan
2 sheets of half-sheet pan-size parchment paper (about 16-inches by 12-inches)
1 tablespoon softened butter, salted or unsalted
A half-sheet pan for lining the springform pan during baking
Prepare the pan
Lightly butter the inside or the springform pan. Crumple each sheet of parchment paper into a ball. Unfurl the balls completely. Press one piece into the pan, smoothing it out as you go. Lightly butter that piece of parchment. ( Again, I emphasize lightly buttering the paper.) Lay the second piece of parchment in the pan, smoothing and covering the rest of the pan. Again, lightly butter this parchment to smooth it out in the pan. Fold the overhanging parchment paper down over the edge of the springform pan. Set aside.
Prepare the batter.
Add all the cream cheese to the mixer bowl and beat on low speed until smooth, about 2 minutes. Add the sugar and pinch of salt.
Whip another 1-2 minutes or until smooth. Add the rest of the ingredients: the eggs, the whipping cream, the pumpkin puree, the vanilla and the pumpkin pie spice. Whip on low speed just until all the ingredients are combined. Pour mixture into the prepared springform pan. Put the pan on the baking sheet and bake, in the preheated oven for 12 minutes. Open oven and turn cake around and continue to bake for another 12 minutes. The set the timer for 12 more minutes. The top of the cheesecake should be starting to caramelize. At this point (36 minutes total) open oven every five minutes and check for doneness by giving the pan a GENTLE shake. The cheesecake will be done when the edges are firm and only the center has a slight wobble. Alternatively, you could use an instant-read thermometer. Insert the thermometer 2-inches from the edge of the pan and look for a reading of 185degreesF.
When cooked remove the cheesecake from the oven and let cool on a rack (minus the sheet pan) for 30-40 minutes. Continue to cool to room temperature. Remove the outer ring. Use a paper towel and gently dab at any moisture around the bottom edge of the cake.
The cheesecake is best served and eaten when chilled. Refrigerate for 3-4 hours or
overnight.
(Note: I baked the cheesecake on a sheet pan in case some of the butter used to grease the pan and parchment paper leached out during the baking process.)
Servings: 8 pieces
Prep Time: 20 minutes
Baking Time: 40-45 minutes
BASQUE PUMPKIN CHEESECAKE by Foodie’s Chef Laura Brennan
April 27, 2024
A Basque cheesecake is a crustless cheesecake with an intentionally ‘burnt’ or deeply caramelized top. It’s cooked at an intentionally high temperature and without the safety net of a water bath that most cheesecakes employ while baking. Traditional Basque cheesecake recipes call for a 500 degreesF cooking mode. But I did not, knowing that my smoke detector would go off every time I opened the oven. Instead, I opted for a lower 400 degreesF baking temp and still got a caramelized top and creamy interior. It just took a bit longer to bake.
(BTW, The Basque region of Spain is the northern-most region bordering France.)
Ingredients
2-each, 8-ounce packages fill-fat cream cheese, at room temperature
1 cup Turbinado or white granulated sugar
Pinch kosher salt
4 large eggs
½ cup whipping cream
¼ cup plus two tablespoons unsweetened pumpkin puree
1 teaspoon vanilla bean paste or extract
1 ¾ teaspoons pumpkin-pie spice mix
Directions
To bake the cheesecake
Preheat oven to 400 degreesF
1 8-inch springform pan
2 sheets of half-sheet pan-size parchment paper (about 16-inches by 12-inches)
1 tablespoon softened butter, salted or unsalted
A half-sheet pan for lining the springform pan during baking
Prepare the pan
Lightly butter the inside or the springform pan. Crumple each sheet of parchment paper into a ball. Unfurl the balls completely. Press one piece into the pan, smoothing it out as you go. Lightly butter that piece of parchment. ( Again, I emphasize lightly buttering the paper.) Lay the second piece of parchment in the pan, smoothing and covering the rest of the pan. Again, lightly butter this parchment to smooth it out in the pan. Fold the overhanging parchment paper down over the edge of the springform pan. Set aside.
Prepare the batter.
Add all the cream cheese to the mixer bowl and beat on low speed until smooth, about 2 minutes. Add the sugar and pinch of salt.
Whip another 1-2 minutes or until smooth. Add the rest of the ingredients: the eggs, the whipping cream, the pumpkin puree, the vanilla and the pumpkin pie spice. Whip on low speed just until all the ingredients are combined. Pour mixture into the prepared springform pan. Put the pan on the baking sheet and bake, in the preheated oven for 12 minutes. Open oven and turn cake around and continue to bake for another 12 minutes. The set the timer for 12 more minutes. The top of the cheesecake should be starting to caramelize. At this point (36 minutes total) open oven every five minutes and check for doneness by giving the pan a GENTLE shake. The cheesecake will be done when the edges are firm and only the center has a slight wobble. Alternatively, you could use an instant-read thermometer. Insert the thermometer 2-inches from the edge of the pan and look for a reading of 185degreesF.
When cooked remove the cheesecake from the oven and let cool on a rack (minus the sheet pan) for 30-40 minutes. Continue to cool to room temperature. Remove the outer ring. Use a paper towel and gently dab at any moisture around the bottom edge of the cake.
The cheesecake is best served and eaten when chilled. Refrigerate for 3-4 hours or
overnight.
(Note: I baked the cheesecake on a sheet pan in case some of the butter used to grease the pan and parchment paper leached out during the baking process.)
Servings: 8 pieces
Prep Time: 20 minutes
Baking Time: 40-45 minutes
BASQUE PUMPKIN CHEESECAKE by Foodie’s Chef Laura Brennan
April 11, 2024
A Basque cheesecake is a crustless cheesecake with an intentionally ‘burnt’ or deeply caramelized top. It’s cooked at an intentionally high temperature and without the safety net of a water bath that most cheesecakes employ while baking. Traditional Basque cheesecake recipes call for a 500 degreesF cooking mode. But I did not, knowing that my smoke detector would go off every time I opened the oven. Instead, I opted for a lower 400 degreesF baking temp and still got a caramelized top and creamy interior. It just took a bit longer to bake.
(BTW, The Basque region of Spain is the northern-most region bordering France.)
Ingredients
2-each, 8-ounce packages fill-fat cream cheese, at room temperature
1 cup Turbinado or white granulated sugar
Pinch kosher salt
4 large eggs
½ cup whipping cream
¼ cup plus two tablespoons unsweetened pumpkin puree
1 teaspoon vanilla bean paste or extract
1 ¾ teaspoons pumpkin-pie spice mix
Directions
To bake the cheesecake
Preheat oven to 400 degreesF
1 8-inch springform pan
2 sheets of half-sheet pan-size parchment paper (about 16-inches by 12-inches)
1 tablespoon softened butter, salted or unsalted
A half-sheet pan for lining the springform pan during baking
Prepare the pan
Lightly butter the inside or the springform pan. Crumple each sheet of parchment paper into a ball. Unfurl the balls completely. Press one piece into the pan, smoothing it out as you go. Lightly butter that piece of parchment. ( Again, I emphasize lightly buttering the paper.) Lay the second piece of parchment in the pan, smoothing and covering the rest of the pan. Again, lightly butter this parchment to smooth it out in the pan. Fold the overhanging parchment paper down over the edge of the springform pan. Set aside.
Prepare the batter.
Add all the cream cheese to the mixer bowl and beat on low speed until smooth, about 2 minutes. Add the sugar and pinch of salt.
Whip another 1-2 minutes or until smooth. Add the rest of the ingredients: the eggs, the whipping cream, the pumpkin puree, the vanilla and the pumpkin pie spice. Whip on low speed just until all the ingredients are combined. Pour mixture into the prepared springform pan. Put the pan on the baking sheet and bake, in the preheated oven for 12 minutes. Open oven and turn cake around and continue to bake for another 12 minutes. The set the timer for 12 more minutes. The top of the cheesecake should be starting to caramelize. At this point (36 minutes total) open oven every five minutes and check for doneness by giving the pan a GENTLE shake. The cheesecake will be done when the edges are firm and only the center has a slight wobble. Alternatively, you could use an instant-read thermometer. Insert the thermometer 2-inches from the edge of the pan and look for a reading of 185degreesF.
When cooked remove the cheesecake from the oven and let cool on a rack (minus the sheet pan) for 30-40 minutes. Continue to cool to room temperature. Remove the outer ring. Use a paper towel and gently dab at any moisture around the bottom edge of the cake.
The cheesecake is best served and eaten when chilled. Refrigerate for 3-4 hours or
overnight.
(Note: I baked the cheesecake on a sheet pan in case some of the butter used to grease the pan and parchment paper leached out during the baking process.)
Servings: 8 pieces
Prep Time: 20 minutes
Baking Time: 40-45 minutes
BASQUE PUMPKIN CHEESECAKE by Foodie’s Chef Laura Brennan
March 7, 2024
A Basque cheesecake is a crustless cheesecake with an intentionally ‘burnt’ or deeply caramelized top. It’s cooked at an intentionally high temperature and without the safety net of a water bath that most cheesecakes employ while baking. Traditional Basque cheesecake recipes call for a 500 degreesF cooking mode. But I did not, knowing that my smoke detector would go off every time I opened the oven. Instead, I opted for a lower 400 degreesF baking temp and still got a caramelized top and creamy interior. It just took a bit longer to bake.
(BTW, The Basque region of Spain is the northern-most region bordering France.)
Ingredients
2-each, 8-ounce packages fill-fat cream cheese, at room temperature
1 cup Turbinado or white granulated sugar
Pinch kosher salt
4 large eggs
½ cup whipping cream
¼ cup plus two tablespoons unsweetened pumpkin puree
1 teaspoon vanilla bean paste or extract
1 ¾ teaspoons pumpkin-pie spice mix
Directions
To bake the cheesecake
Preheat oven to 400 degreesF
1 8-inch springform pan
2 sheets of half-sheet pan-size parchment paper (about 16-inches by 12-inches)
1 tablespoon softened butter, salted or unsalted
A half-sheet pan for lining the springform pan during baking
Prepare the pan
Lightly butter the inside or the springform pan. Crumple each sheet of parchment paper into a ball. Unfurl the balls completely. Press one piece into the pan, smoothing it out as you go. Lightly butter that piece of parchment. ( Again, I emphasize lightly buttering the paper.) Lay the second piece of parchment in the pan, smoothing and covering the rest of the pan. Again, lightly butter this parchment to smooth it out in the pan. Fold the overhanging parchment paper down over the edge of the springform pan. Set aside.
Prepare the batter.
Add all the cream cheese to the mixer bowl and beat on low speed until smooth, about 2 minutes. Add the sugar and pinch of salt.
Whip another 1-2 minutes or until smooth. Add the rest of the ingredients: the eggs, the whipping cream, the pumpkin puree, the vanilla and the pumpkin pie spice. Whip on low speed just until all the ingredients are combined. Pour mixture into the prepared springform pan. Put the pan on the baking sheet and bake, in the preheated oven for 12 minutes. Open oven and turn cake around and continue to bake for another 12 minutes. The set the timer for 12 more minutes. The top of the cheesecake should be starting to caramelize. At this point (36 minutes total) open oven every five minutes and check for doneness by giving the pan a GENTLE shake. The cheesecake will be done when the edges are firm and only the center has a slight wobble. Alternatively, you could use an instant-read thermometer. Insert the thermometer 2-inches from the edge of the pan and look for a reading of 185degreesF.
When cooked remove the cheesecake from the oven and let cool on a rack (minus the sheet pan) for 30-40 minutes. Continue to cool to room temperature. Remove the outer ring. Use a paper towel and gently dab at any moisture around the bottom edge of the cake.
The cheesecake is best served and eaten when chilled. Refrigerate for 3-4 hours or
overnight.
(Note: I baked the cheesecake on a sheet pan in case some of the butter used to grease the pan and parchment paper leached out during the baking process.)
Servings: 8 pieces
Prep Time: 20 minutes
Baking Time: 40-45 minutes
BASQUE PUMPKIN CHEESECAKE by Foodie’s Chef Laura Brennan
December 11, 2023
A Basque cheesecake is a crustless cheesecake with an intentionally ‘burnt’ or deeply caramelized top. It’s cooked at an intentionally high temperature and without the safety net of a water bath that most cheesecakes employ while baking. Traditional Basque cheesecake recipes call for a 500 degreesF cooking mode. But I did not, knowing that my smoke detector would go off every time I opened the oven. Instead, I opted for a lower 400 degreesF baking temp and still got a caramelized top and creamy interior. It just took a bit longer to bake.
(BTW, The Basque region of Spain is the northern-most region bordering France.)
Ingredients
2-each, 8-ounce packages fill-fat cream cheese, at room temperature
1 cup Turbinado or white granulated sugar
Pinch kosher salt
4 large eggs
½ cup whipping cream
¼ cup plus two tablespoons unsweetened pumpkin puree
1 teaspoon vanilla bean paste or extract
1 ¾ teaspoons pumpkin-pie spice mix
Directions
To bake the cheesecake
Preheat oven to 400 degreesF
1 8-inch springform pan
2 sheets of half-sheet pan-size parchment paper (about 16-inches by 12-inches)
1 tablespoon softened butter, salted or unsalted
A half-sheet pan for lining the springform pan during baking
Prepare the pan
Lightly butter the inside or the springform pan. Crumple each sheet of parchment paper into a ball. Unfurl the balls completely. Press one piece into the pan, smoothing it out as you go. Lightly butter that piece of parchment. ( Again, I emphasize lightly buttering the paper.) Lay the second piece of parchment in the pan, smoothing and covering the rest of the pan. Again, lightly butter this parchment to smooth it out in the pan. Fold the overhanging parchment paper down over the edge of the springform pan. Set aside.
Prepare the batter.
Add all the cream cheese to the mixer bowl and beat on low speed until smooth, about 2 minutes. Add the sugar and pinch of salt.
Whip another 1-2 minutes or until smooth. Add the rest of the ingredients: the eggs, the whipping cream, the pumpkin puree, the vanilla and the pumpkin pie spice. Whip on low speed just until all the ingredients are combined. Pour mixture into the prepared springform pan. Put the pan on the baking sheet and bake, in the preheated oven for 12 minutes. Open oven and turn cake around and continue to bake for another 12 minutes. The set the timer for 12 more minutes. The top of the cheesecake should be starting to caramelize. At this point (36 minutes total) open oven every five minutes and check for doneness by giving the pan a GENTLE shake. The cheesecake will be done when the edges are firm and only the center has a slight wobble. Alternatively, you could use an instant-read thermometer. Insert the thermometer 2-inches from the edge of the pan and look for a reading of 185degreesF.
When cooked remove the cheesecake from the oven and let cool on a rack (minus the sheet pan) for 30-40 minutes. Continue to cool to room temperature. Remove the outer ring. Use a paper towel and gently dab at any moisture around the bottom edge of the cake.
The cheesecake is best served and eaten when chilled. Refrigerate for 3-4 hours or
overnight.
(Note: I baked the cheesecake on a sheet pan in case some of the butter used to grease the pan and parchment paper leached out during the baking process.)
Servings: 8 pieces
Prep Time: 20 minutes
Baking Time: 40-45 minutes
