Dish · spanish
Basque Cheesecake
Cream cheese, eggs, and sugar are baked at high heat with no crust until the top turns almost black and the center stays loose and jammy.
Where it comes from
Basque cheesecake was created at La Vina bar in San Sebastian in the 1990s, where the burnt top came from baking the batter uncovered at a temperature most cheesecake recipes avoid.
What cooks argue about
The core argument is doneness: pulling it from the oven while the center still jiggles keeps it custardy, but many home bakers overbake it into a firmer, more standard cheesecake.
Nobody has published a basque cheesecake recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.