Yes, it’s supposed to look like that! Get used to saying it. While the San Sebastian burnt cheesecake has been making the rounds on the internet and is renowned in Spain, it’s deeply browned and blistered top can be a bit shocking to the average cheesecake aficionado. And that’s because it simply breaks all the rules. For one, there’s no crust. The ingredients don’t need to be at room temperature, it’s baked on a high temperature, there’s no water bath, and rather than a creamy, snowy, white and smooth surface, it’s purposefully burnt (and cracks or blemishes are welcome rather than discouraged). The basque cheesecake is the most irreverent cheesecake I’ve ever made, and it might just be my favorite. Find the RECIPE here (clickable link in profile!) or Google: “Sugar Spun Basque Cheesecake” 👉 sugarspunrun.com/basque-cheesecake-burnt-cheesecake ⁣ INGREDIENTS • 32 oz full-fat Philadelphia cream cheese cold (907g) • 2 cups granulated sugar (400g) • 1 cup heavy cream cold (23...