Achieving the Perfect Wobble

The ideal Basque cheesecake should have a jelly-like wobble in the center when it comes out of the oven indicating perfect doneness. This distinctive texture is what sets it apart from denser baked cheesecakes. The wobble indicates that the interior has set just enough to hold its shape while maintaining a silky creamy almost custard-like consistency. If you under-bake the cheesecake the center will be too liquid and as you attempt to release it from the pan it will split and fall apart ruining the presentation. Temperature checking the middle throughout baking helps ensure you achieve that perfect balance between set and wobbly without over-baking into a firm dense texture.