Burnt Basque cheesecake at La Viña. About ten years ago I explored San Sebastían for the first time. I wanted to make it with ube, the flavor of my youth, the taste of home. It's exceptionally creamy, with the burnt top lending a slight umami flavor to each bite. There is no crust, no water bath needed, and cracks and deflating are expected. Basque cheesecake has a burnt top on purpose.

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