Why no water bath for Basque cheesecake:

High heat is essential - Basque cheesecake is baked at 400°F specifically to achieve that "properly burnt" caramelized top that Paul praised. A water bath moderates temperature and creates gentle, even heat - the opposite of what you want here.

The burnt top is the goal - Traditional New York-style cheesecakes use water baths to prevent cracking and ensure smooth, even cooking. But Basque cheesecake embraces imperfection - the cracks, the burnt top, the rustic appearance are all intentional features.

Different texture target - Water baths create firm, dense cheesecake. Basque cheesecake should have a custardy, almost molten interior with caramelized edges - achieved through direct high heat.

Jasmine "worked for that" - Her pride in achieving the properly burnt top suggests she used the challenging high-heat, no-water-bath method that defines this style.