A crisp surface and creamy core are the traits of this cheesecake with no base, here topped off with spiced and sliced apples and a sticky, caramel sauce
My go-to cheesecake these days is a burnt Basque. It’s so good it doesn’t even need a biscuit base, which might be the very reason some people aren’t fans. But Basque cheesecakes are rarely too sweet, because the burnt top provides just enough bitterness to balance things out and the insides stay ridiculously creamy. If I can give you one tip, though, it’s to make sure you take it out of the oven while it’s still really wobbly, to get the best set. An overbaked Basque is no fun at all.
