Try it out and you'll see.
To eat a Basque cheesecake—burnished, bronzed, crustless, custardy—is to enthusiastically embrace the pleasures of contrast. It is a bold presence on the table, yet beneath that seemingly scorched, shining exterior, the interior is plush and velvety. It is the faint bitterness of the former that amplifies the gentle sweetness of the latter. It’s an utter dream.
It starts with baking the potatoes—whole, to ensure the flesh is sublimely smooth. Baking concentrates the flavor of the potatoes and cooks off some of the moisture that might lead to a sodden cake. Once the potatoes acquiesce to the point of a knife with nary a sigh of resistance, they’re peeled and puréed, and you’re halfway to done.
for ease of blending and the smoothest finish, so remember to pull the eggs and dairy out of the fridge about two hours before the potatoes go into the oven.
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