Hi! Yes, you can bake it low and slow, like a more traditional recipe, but it will no longer be a Basque-style cheesecake. At 325 degrees F it can take up to 1 1/2 hours. Please let us know how it goes!

Hi! The heavy cream will make the batter too thin, so you would need to add another egg to the mix and may need to bake it slightly longer.

Can I reduce the oven temperature and extend the baking time? If so, what temperature and for how much time?

Hi Jennifer, there could be several reasons for this. Zoë just made the recipe last night and it worked perfectly for her, so let’s see if we can help!
1. Do you have an oven thermometer? Sometimes ovens can be way off and that could affect the consistency.
2. Were your ingredients cold or at room temperature when you started?
3. How long did you refrigerate before cutting into it?

Hi Dawn! Zoë recommends just using the corn starch substitution instead of gluten free flour as it can be kind of grainy. Greek yogurt is a good replacement for sour cream and shouldn’t cause any issues. Enjoy!

Hi! It’s actually not too sweet, which is the beauty of a Basque cheesecake. We hope you give it a try!