"Originating from the town of San Sebastian in the Basque region of Spain, the signature of Basque cheesecake is a scorched top, bottom, and sides encasing a gooey interior that is light and wobbly. There are many things that appeal to me about a Basque cheesecake-it is crustless (one less job) and is meant to look "rustic" with its wrinkled and jagged sides, thanks to the satisfyingly haphazard way of lining the pan."
"This vegan version also requires next to no prep: everything is thrown into a high-speed blender or food processor and blitzed until smooth. The trickiest part of this recipe is the cook time-we want some wobble, but not too much that it will fall apart. The baking time will vary from oven to oven, so don't be afraid to cook for longer if you need."
Basque cheesecake originates in San Sebastian, Spain, and is defined by a scorched top, bottom, and sides surrounding a light, gooey, wobbly interior. The cake is crustless and intentionally rustic, with wrinkled, jagged sides resulting from a haphazard pan lining. A vegan version requires minimal prep: ingredients are blended in a high-speed blender or food processor until smooth. The critical challenge is bake time: the center should retain some wobble without collapsing. Baking times vary by oven; if the cake is properly wobbly but lacks a dark top, brief broiling for one to two minutes can achieve the signature blackened finish. Ube paste or pandan can be added for color and flavor.
Read at Epicurious
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