Full Recipe
Author
Charlotte Rutledge | 2021-06-17
Description
This Basque cheesecake proves that you can't judge a dessert by appearances alone. Beneath its blistered, blackened exterior, you'll find a meltingly smooth and creamy interior that just may ruin you for other cheesecakes forever. Developed by Santiago Rivera (chef and owner of La Viña in San Sebastian, Spain) this unique crustless cake, with its distinctly dark top, appears in various forms in American restaurants and around the internet; our version here was adapted from several different sources. What we love about Basque cheesecake, in addition to its luxurious texture and tangy flavor, is how easy it is to make: With no crust, no water bath, and no long bake time, Basque cheesecake is as easy as it is dramatic.
