Basque Cheesecake is the absolute BEST!
My family became obsessed with this Basque Cheesecake while we were living in Barcelona! It’s called a “burnt cheesecake” because it cooks at a higher heat, and without a waterbath, so the top of the cheesecake gets really carmelized and dark, and the center is extra creamy and soft (NOT dense, like a NY Cheesecake). Plus, there’s no crust to fuss with, no water bath drama, and you don’t even need to worry about cracks because the rustic, crackled top is part of its charm! It tastes like you spent hours at a fancy Spanish café, but honestly, it’s one of the easiest cheesecakes you'll ever make.
