I made the Basque Cheesecake and the recipe says it needed 50 minutes in the oven. After 50 minutes baking it was still a pale colour on top. It needed over an hour to go golden but the cheesecake was slightly over baked by then. Is there a way to colour the top properly if it's not done by the time the cheesecake is baked?
Nigella's Basque Burnt Cheesecake With Liquorice Sauce (from COOK, EAT, REPEAT) has a very different method of baking to the regular cheesecakes. Instead of baking gently in a low oven, the Basque Cheesecake is cooked in a hot oven, until the top is deep brown but the centre is still jiggly. The cheesecake will continue to cook slightly as it cools and yield a softly set centre.
Usually 50 minutes would be enough to brown the top of the cheesecake, but unfortunately all ovens vary. Make sure that the ingredients are all at room temperature before you make the cheesecake, as if the batter is cold if can affect the texture of the cheesecake and possibly the colouring of the top. Also, we would suggest making sure in this instance that the baking parchment (parchment paper) does not protrude more than 5cm/2 inches above the top of the springform tin, as the higher the paper rises out of the tin, the more it will shield the top of the cheesecake from the heat of the oven and slow down the colouring of the top. If you are using a conventional oven then it could also be that your oven is running a little cool, in which case it may be worth checking the temperature with an oven thermometer. Unfortunately we don't think there is a good way to brown the top of the cheesecake more without overcooking it, but it should still taste delicious even if it is on the paler side.