Serves 10

Born in 1988 in the Basque city of San Sebastián, Spain, this crustless cheesecake is celebrated for its caramelized top, custardy center and rustic parchment-lined edges. Baked at a high heat, it develops its dramatic burnt look while staying creamy and tender inside. Traditionally made with cream cheese, this version brings a tangy twist by blending in goat cheese; using cornstarch in place of flour keeps it naturally gluten-free. The balance of cheeses is flexible, letting you experiment with flavor at home. Served with a chilled glass of wine, it’s elegant yet approachable.

16 ounces goat cheese, room temperature

8 ounces full-fat cream cheese, room temperature

1 cup sugar

⅛ teaspoon kosher salt

1¼ cups heavy whipping cream, room temperature

1 teaspoon vanilla extract

¼ cup cornstarch, sifted

4 large eggs, room temperature, lightly whisked

Preheat the oven to 425° with the rack positioned in the middle. Prep a 9-inch springform pan or tall-sided cake pan. Take two long pieces of parchment paper, scrunch them between your hands, then flatten out again. Form an X with the two pieces inside the baking pan, pleating or scrunching as necessary to fit snugly inside the pan. Set aside.

Beat the goat cheese and cream cheese with an electric mixer on medium speed for 2 to 3 minutes until smooth and lump-free. Scrape down the sides of the bowl, add the sugar and salt, and beat on medium-low for about 15 seconds, just until the sugar is incorporated into the cheese.

In a separate bowl, gently whisk the cream, vanilla and cornstarch until incorporated and smooth. With the electric mixer on low, slowly pour the cream mixture into the cheese mixture and beat just until combined. With the mixer still running on low, slowly incorporate the eggs. When all of the eggs are incorporated, stop mixing to minimize bubbles in the batter.

Pour the batter into the prepared pan and then bang the pan on the counter 5 to 6 times to remove air bubbles.

Bake for 30 to 40 minutes or until the entire surface of the cake is a deep golden brown. The center will still be wobbly but will set and deflate as it cools. Leave the cake to cool in the pan for at least 2 hours after removing it from the oven. Serve at room temperature or chill in the refrigerator until you are ready to serve.