Comments on: Foolproof Basque Cheesecake

By: Cookie and Kate

Cookie and Kate — Fri, 29 May 2026 03:21:30 +0000

In reply to Laurie. Hi Laurie, I haven't tested it, and it would need a different cook time, but if you have small tins it should be possible.

By: Laurie

Laurie — Thu, 28 May 2026 02:52:24 +0000

Can these be made as cupcakes?

By: Veegee

Veegee — Sun, 17 May 2026 13:04:32 +0000

This was absolutely delicious! I made it the day before for Mother’s Day for myself and the family:) I did have trouble pleating the parchment paper around the pan so it wasn’t very round. Also after 65 minutes mine was not as dark brown as the picture, but I removed it from the oven for fear that it would be over baked. Everyone loved it and said it was “to die for”! Forget regular cheesecake with the crust. This is my go to cheesecake recipe now. Thank you for another fantastic recipe!

By: Elena

Elena — Wed, 15 Apr 2026 04:04:55 +0000

This is my second time with this recipe but I have been making a variation of this for a long time. My aunt used to make a sour cream cheesecake for Easter that was amazing and I have tried to replicate it for a long time . First time I used the original recipe and while good it didn’t measure to my other replica. This year, I tried a variation and it was amazing. I subbed heavy cream with ricotta (one small container, I think 1 lb) and instead of flour I used about 2/3 cups of farina. I baked in two pie dishes and I think it baked in like 30 min, so check it often. It was delicious I also add raisins inside of mine.

By: Cookie and Kate

Cookie and Kate — Tue, 10 Mar 2026 03:44:40 +0000

In reply to Sharon. Hi Sharon, I do think that the sugar substitute may have been the reason it caramelized on the bottom. I haven't tested that substitution but that's my best guess.

By: Sharon

Sharon — Sat, 07 Mar 2026 22:47:56 +0000

I tried the recipe today and it was easy to make. I substituted Truvia for the sugar. It turned out great but the bottom of the cheesecake was burnt. I didn’t realize this until I peeled off the parchment paper. Luckily I was able to gently slice off the burnt bottom. I used a dark springform pan. How can I avoid this in the future? Thank goodness this was a practice run and not for a special event.

By: Cookie and Kate

Cookie and Kate — Mon, 02 Mar 2026 01:46:29 +0000

In reply to Clare Bower Breedon. Hi Clare, I'm so glad the recipes are helping her learn and she was able to make such a wonderful birthday cake! The chocolate sauce and cherry compote sound delicious. Thank you for sharing.

By: Clare Bower Breedon

Clare Bower Breedon — Sun, 01 Mar 2026 10:14:01 +0000

Hello from Australia!
My 12 year old granddaughter is learning to bake from your recipes. Last night she made this cheesecake for her brother’s birthday. It was fabulous. Looked glorious and tasted even better. She had chosen to add a cherry compote and dark chocolate sauce on the side so added the lower scale of sugar. A huge success! Thanks so much.

By: Alicia

Alicia — Thu, 08 Jan 2026 15:11:51 +0000

So delicious, turned out perfectly! My new favourite cheesecake!

By: Cookie and Kate

Cookie and Kate — Mon, 24 Nov 2025 05:43:16 +0000

In reply to Jennifer Hall. Hi Jennifer, I haven't tested with pumpkin as an addition and don't recommend lowering the sugar.