High Temperature Baking for Caramelization

The distinctive burnt or deeply browned top and sides of a Basque cheesecake come from baking at quite high temperatures in the oven. This high-heat method is essential to achieve the characteristic caramelized exterior that gives the dessert its name and signature appearance. The intense heat creates deep browning through the Maillard reaction and caramelization of sugars on the surface. 

However bakers must carefully monitor their cheesecakes because the temperature strategy is critical to success. Baking too high for too long will cause the cheesecake to curdle and develop unsightly cracks throughout. Conversely baking at too low a temperature won't properly caramelize the top or adequately set the interior custard giving disappointing results."