This cake is the latest craze during this pandemic, especially now that everyone is a home baker. Being a baker myself, I also gave in, upon my husband's request. I wanted to know what the fuss was about. I haven't tried the authentic one. But I searched all over for the most authentic recipe I could find. Based on what I've seen, these are the major differences: the burnt top and sides, the sloping top layer, the custardy flavor and the absence of crust. I've seen a lot of hacks. Some people baked it with crust. Some people just torch the top layer to create that burnt top. Some use NY-style cheesecake recipe. But that isn't being true to the origin of this cake. Using the proper method is important because the flavor component of the burnt cheese produces a nice contrast to the custardy cake. There is a toasty, nutty flavor produced by the burnt top. The color of the baking paper is also a dead giveaway. When you get a Basque cheesecake and the