Classic cheesecake as we know it has a firm, cheese top with a press-in cookie base. But this basque – or sometimes known as burnt – cheesecake is a crust-less cheesecake, and its filling tastes like a cross between the American cheesecake and the Japanese souffle-type of cheesecake. You will notice that basque or burnt cheesecake recipes generally call for less flour – don’t be alarmed! Less flour means less structure, which is what we’re trying to achieve to get that signature gooey, melt-y texture.
This recipe uses a 7-inch round cake tin, and thus gives you a 7-inch cake – good for 6 slices! Our thanks to home baker Stacey for this delicious recipe.
