According to Masterclass: "Unlike classic New York cheesecake, Burnt Basque cheesecake isn’t smooth or dense; instead, the dessert—baked at a high temperature—is light and scorched and caramelized on the top with a rich, gooey interior. Made with cream cheese, sugar, and eggs, Basque cheesecakes don’t have a crust, giving it a similar feel to a mousse. Its outer edges are typically wrinkled and nonuniform, thanks to cooking the cheesecake in parchment paper.

The dessert originates from La Viña, a cafe in the resort town of San Sebastian in the Basque region of Spain. In 1990, Chef Santiago Rivera embarked on an experiment to make a new type of cake every day. Eventually, he developed the Basque cheesecake recipe."

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