How Do I Get A Burnished Top On My Basque Burnt Cheesecake?

Our answer

Nigella's Basque Burnt Cheesecake With Liquorice Sauce (from COOK, EAT, REPEAT) is cooked in a very different way to most baked cheesecakes. Instead of long, gentle cooking in a water bath, the Basque cheesecake is cooked quickly in a very hot oven, which gives a bronzed top and a just set centre.

To ensure a good colour on the top of the cheesecake, make sure that the oven is properly heated before the cheesecake is put in to bake. Also, if you have a multi-function oven with a regular setting that uses both the top and bottom heating elements, then use this as some direct heat from the top of the oven will help to give extra colour to the top. If the top is not browning properly then it could also be that the baking parchment (parchment paper) lining protrudes too much above the rim of the springform pan. If it is too high then it will shield the top of the cheesecake from the heat of the oven and this will give it a paler colour. The parchment should not come more than 1-2 cm (1/2-3/4 inch) above the top of the springform pan. You can trim away the excess with scissors, if necessary, before pouring the cheesecake batter into the lined pan.