This Basque-style cheesecake is finished with preserved lemon, thyme, roasted garlic, chili flakes, and olive oil, giving the dessert a savory edge that sets it apart from a standard sweet slice. The burnt top and custardy center create a contrast that reads rich and silky rather than heavy. It lands as a polished plated dessert that leans savory-sweet and works especially well after a larger meal.