Why Did Water Seep Out Of My Basque Cheesecake?

Our answer

Nigella's Basque Burnt Cheesecake With Liquorice Sauce (from COOK, EAT, REPEAT) is cooked at a higher temperature and for a shorter length of time than a traditional baked cheesecake. This gives a burnished top but a soft and creamy interior. The cheesecake should ideally be eaten at room temperature after baking and we are not sure if this happened after the cheesecake was refrigerated, but it is possible that water on the surface was condensation if the cheesecake had been refrigerated whilst still slightly warm.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface. It may feel like it is underbaked but it will continue to set as it cools, so you do need to take it out of the oven even if it feels underbaked. The timings given in the recipe were tested in a regular oven and a fan oven, but all ovens vary slightly and if yours is running hot, or the fan is particularly strong, then the oven temperature may need to be reduced by an extra 5-10c or you may need to check the cheesecake after 45 minutes of baking, to see if it is ready.