BASQUE CHEESECAKE

Ingredients

• 600 g full-fat cream cheese, room temperature

• 180 g sugar

• 3 medium eggs

• 250 ml heavy cream

• 20 g cornstarch

• 1 tsp vanilla extract

• 1 pinch salt

1. Preheat the oven to 220°C (425°F). Line a 19 cm (7.5-inch) springform pan with parchment paper, letting it extend above the rim.

2. Mix the cream cheese and sugar until smooth and creamy. Do not whip in air.

3. Add the eggs one at a time, mixing briefly after each addition.

4. Whisk the cornstarch into the heavy cream until completely smooth.

5. Add the cream mixture, vanilla extract, and salt to the batter. Mix until smooth and silky.

6. Pour the batter into the prepared pan.

7. Bake for 25–30 minutes, until the top is deeply caramelized and dark brown while the center still jiggles.

8. Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.