Unlike classic New York cheesecake, Basque cheesecake is crustless and isn't smooth or dense; instead, it is finished baking in half the time compared to regular cheesecake but at a higher temperature to achieve that rich, lightly scorched surface, yet the center of the cheesecake is still jiggly. Here is my interpretation of the Basque cheesecake – the heavy cream has been subbed for pastry cream.. and the result? it has exceeded my expectations!

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