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Basque Cheesecake

I've been curious about the basque-style cheesecake described at the King Arthur Flour site. It uses no water bath, leading to several differences from a traditional, Junior's-style cheesecake. The batter mixed up to a fairly liquid state. I poured it into a springform pan lined with two sheets of parchment.

The dark top is one clear difference. The other is that the center is cooked more softly. I overshot the center temperature a little bit but it was still very good. The dark top gives a great burst of flavor to the slice. This is a rich recipe so I could eat only a small slice. Luckily, it stores well in the refrigerator. I ate a slice with capuccino for breakfast. I also shared several slices. Thanks for the recipe, King Arthur!

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