This cheesecake broke all the rules and became an obsession. No crust. No water bath. You bake it at a temperature that seems too high until the top cracks and darkens and you think you have ruined it. But when you cut into it the next day, the center is this silky, custardy, almost molten dream. The Basque Country in Spain invented this and I am forever grateful. It is the easiest cheesecake you will ever make — everything goes in a food processor, pour into a pan, and bake. No technique, no f