A standard cheesecake almost always has a separate crust and batter, and the batter cooks evenly at a lower temperature with the help of a water bath.  A basque cheesecake breaks all of the rules of a standard cheesecake. It bakes at a high temperature, forming a browned, exterior crust from the batter itself; crustless cheesecake. The center of the cheesecake is gooey, while the outer edges are firmer.