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Mariangela's avatar

This is on my to-bake list! One of the best places we enjoyed it was at La Viña in San Sebastian. We ate there each day after tapas! One question and I think America's Test Kitchen had this in one of their cream cheese test comparisons...which brand of cream cheese? Many say traditional cheesecakes are better with Philadelphia Cream Cheese but just curious if a specific brand was used by Nicola/you.

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Susan Spungen's avatar

Hi Mariangela- I'm just seeing these new comments. I used Philly. I'm not sure what Nicola uses in London. I just saw a reader version the other day and it was gorgeous!

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Sarah Copeland's avatar

Basque cheesecake has bee on my list to try for ages--since I pulled one of out F&W a couple summers ago. Can't wait to give this a go and good luck finishing this week, Susan!

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Susan Spungen's avatar

You must try this recipe Sarah- It's perfect!

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Martha Durham's avatar

Thank you! This made my day.

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Susan Spungen's avatar

(-:

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Martha Durham's avatar

My favorite cheesecake. Been making for a few years now. Need to work on halving or even quartering the recipe so that I can make it more than an occasional dessert. Goals.

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Susan Spungen's avatar

If you go to Nicola's newsletter (linked in this newsletter) she provides a handy chart and more info on smaller cakes.

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carrie's avatar

can I bake this in a regular cake pan?

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Susan Spungen's avatar

I'm not sure a regular cake pan will have the necessary depth. If you make sure the paper extends a few inches above the rim I think you'll be ok. Use two pieces of parchment cross-crossed for insurance.

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Suzanne's avatar

This looks so tasty. Will be trying it soon.

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Jackie Kunnen's avatar

Can hardly wait to make this….and your seafood stew. Inspiring!!

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