Originating in the Basque country, located in the western Pyrenees, straddling the border between France and Spain on the coast of the Bay of Biscay, this cheesecake is taking the US by storm! And if you have ever baked a cheesecake from scratch, you will shortly understand why!
In America, your cheesecake needs to be smooth and virtually crack-free to be considered a good bake. The crust should be a perfect, complimentary base to the denser, cake-like filling. Not so in this beautifully imperfect, purposefully burnt (think Crème Brûlée), crustless, custard-like Basque-style cheesecake! It comes together much easier, tastes better, lighter, creamier and purer somehow, and is now my GO TO cheesecake. One taste and I knew I'd never need to bake another laborious American cheesecake again. Here's my simple recipe for two, with leftovers! I hope you love it too!