I tried the following recipe for making Basque Burnt Cheesecake.

430g cream cheese, room temperature
120g caster sugar
3 large eggs, room temp (approx 150g of eggs without shell)
270g heavy cream/thickened cream (35% min fat content)
20g cake flour
1 tsp vanilla extract
1 tsp lemon juice

Everything turned out great except that there was condensation between the parchment paper and cake pan. It got the bottom of cheesecake a little moist. Is there any way I could prevent this next time?

1 Answer 1


Assuming your cake came out well and not overly wet (though I appreciate this is a particularly moist cake/batter), I'm going to guess that this was just because of poor airflow when cooling.

Did you cool the whole pan on a wire rack as suggested? If not, that would be the first thing I tried to fix this. This could help the cake cool faster, allowing less opportunity for condensation.

But some other things to try could include:

  • Taking the cake out of the pan as soon as it's set enough to move, and letting it cool further on a wire rack. I appreciate part of this cake's appeal is how beautifully soft it looks though, so I imagine this may not be an easy thing to do!
  • If you baked in a springform pan, could you take the sides off the pan sooner to allow for better airflow?
  • The third thing is I wonder whether the double layer of baking paper is having an impact here? This may be hurting airflow even further and trapping more moisture.

Just some ideas! Besides a batter being too wet, poor airflow seemed to be the main culprit of condensation building up on the bottom of a cake that I could find, so seems like a good place to start troubleshooting. Good luck next time - the recipe looks delicious.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.