Basque cheesecakes are most often baked in springform pans, but unlike New York-style cheesecakes, you don’t need a water bath. Because of this, you can use a cake pan instead. Just be sure to use one that’s at least 3 inches deep because the cheesecake will rise (and fall) quite a bit as it bakes.

3 tips for the best Basque cheesecake

Rivera’s recipe is widely available in books and online — Taste called it “a special recipe but not a secret one.” Having cooked through a handful of adaptations, I’ve found a few tips for Basque cheesecake perfection.

1. Bring the cream cheese to room temperature. Cubing the cream cheese and letting it sit at room temperature for at least an hour will make mixing the batter much easier and ensure a creamy cheesecake.

2. Add the eggs one at a time, mixing well after each addition. Adding the eggs one at a time and making sure each one is fully incorporated before adding the next brings a lot of air to the batter, which is what helps create that soufflé-like texture.

3. Pull the cheesecake from the oven when it’s jiggly. For a smooth, creamy interior, you don’t want to overbake the cheesecake. Pull it out when it’s deeply browned on top but still jiggles when you tap on the pan. Some carryover cooking after the cheesecake is out of the oven will help it set.

How to serve Basque cheesecake

You can serve the cheesecake slightly warm or at room temperature. You can also refrigerate the dessert overnight, but just be sure to bring it back to room temperature before serving — you want it to be soft and creamy. Basque cheesecake isn’t served with any toppings or sauce, but it’s great with a small glass of sherry, which is a traditional drink pairing in Spain’s Basque region — as well as in Boise’s Basque block.

How to Make a “Burnt” Basque Cheesecake

Serves 8 to 10

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