About ten years ago I explored San Sebastían for the first time. I wanted to make it with ube, the flavor of my youth, the taste of home. There is no crust, no water bath needed, and cracks and deflating are expected. It's exceptionally creamy, with the burnt top lending a slight umami flavor to each bite. Basque cheesecake has a burnt top on purpose. Burnt Basque cheesecake at La Viña.