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Basque cheesecake — made popular at the restaurant La Viña in the Gipuzkoa region of Spanish Basque Country — is the anti-cheesecake. No crust, no water bath, baked at a high temperature until burnished and (gasp!) cracked, it’s the cheesecake for people who love cheesecake, but are a little intimidated to make one at home. But, reader, I promise, you can do it! It only takes one bowl, one pan, and some patience while it cools (honestly, the waiting is the hardest part!).
Flavored with Kudligi Nuggekai (Moringa) and Kerala Vanilla beans as well as a generous pour of vanilla extract, this cheesecake is straight up dreamy. Both the vanilla and the cream cheese amp up the white chocolate notes of the moringa, while heavy whipping cream and eggs bind the cheesecake into an ethereal slice. The center of the cheesecake should be the consistency of just melted ice cream, firming up in texture as you move to the outer, burnished edges of the cake.
There are two key steps to getting this sought-after texture: 1) Make sure all your ingredients are at room temperature, that means the cream cheese, eggs, and the heavy whipping cream 2) trust the timing of this recipe. Your cheesecake is going to look very jiggly after 41 to 43 minutes in the oven, but don’t worry, it’s fully cooked! Once it cools, you will have a cheesecake so good, people will be licking their plates (or, at least having a strong urge to).