Standard for the first try.
I might have forgotten cream in my shopping 
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Do you have sour cream? I used that all 4x’s.
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Wow. This is making me crave passion fruit curd and berries. I could eat that beautiful sponge cake with no adornments!
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Thanks, Madrid!
Full fat yogurt. Dunzo.
Excellent, that should work!
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Alrighty, first Basque cheesecake done. Baby Basque 
Double inspo from @Nannybakes — first for the 4”, then she posted something about half an egg in a cake today and I had a lightbulb moment for an even tinier bake 
.
I weighed all the ingredients to make the half egg situation work. Thought I would use a pyrex custard cup, but the angled sides vs parchment gave me pause so I repurposed a small cookie tin as baking implement instead.
My countertop oven only goes to 450, so I baked for 15 mins to jiggle stage, and then broiled for a few to get the top darker (still not as dark as it should be, but it’s fine). Into the fridge for a while to settle, then I extracted it from the tin carefully and put it back in the fridge again.
I did scrape out the sides and bottom from the tin, and it’s so delicious and creamy I’m going to have to resist cutting in — good thing I’m leaving shortly for dinner!
Vanilla and rum for flavor. That’s a stroopwafel tin, in case you’re wondering.
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Hysterical…that might just be a first in a stroopwafel tin! I think the top looks spot on…can’t wait to hear about the interior when you get to try it! And you don’t have to share😂
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I’ll cut into it when I get home tonight.
I was afraid I might bungle it between the oven not getting hot enough and the ingredient substitution, so better half the ingredients than all of them 
Plus I think I left the 4” springform at mom’s. (I need to get another one for my nephew anyway, since it was “borrowed” from the kiddie baking kit I got him when he was 3 or 4 .)
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Just stick with the stroopwafel tin, if you have to replace, you get the bonus of more cookies!
ETA… I have second thoughts re: cookie tin. Not sure that heating the painted surface is a positive.
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There is a tea later this week at work for a colleague who is having baby number 3 ( we are wondering where they will fit him in their two-bedroom house, but that’s Toronto!). While I won’t be there, I volunteered to bring in some cookies. I made the Biscoff Oatmeal Cookies from this blog https://www.twopeasandtheirpod.com/biscoff-oatmeal-cookies/ many many times. Dough was made last night and baked this evening. It’s an extremely reliable recipe: have baked many times, never goes wrong, very popular. Quality control samples tonight confirmed this.
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I love the quality control sampling!
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It’s a key part of the process…
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Very delicious, very creamy, the rum flavor was subtle but complementary,
Slightly sweet for me, though, so I’ll educe the sugar next time ,
I had a very tiny wedge — it’s very rich!
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been checking back all evening waiting for your review!
Hahaha
Very positive review! You should make it!
i should. i am very very cheesecake-impaired.
Since this one isn’t water bath fussy and intentionally collapses, you’ll be starting ahead
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Addendum to the Cheesecake Chronicles, my granddaughter again made the cheesecake. This time she made it with the corrected amount of cornstarch for the 6” size and it turned out custardy as it should, she was very pleased with the outcome. They have been serving 10 with the 6” size if anyone is contemplating the larger size.
ETA, for the 6” size she used 1T. cornstarch rather than the stated 2T.
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The Instant Pot solves that!
