Basque Cheesecake
- Cook
- 30 min
1 ¾ cups (400 g) cream cheese, room temperature
½ cup (100 g) granulated sugar
3 eggs, beaten
1 teaspoon (6 g) cornstarch
1 teaspoon vanilla extract
¾ cup (200 ml) heavy cream
In a large bowl, mix cream cheese until smooth. Add granulated sugar and whisk together using a hand mixer until smooth.
Gradually add eggs and beat to combine, then add cornstarch, vanilla extract, and heavy cream. Beat until thoroughly combined, then strain the mixture through a sieve.
Line the pot with a sheet of parchment paper large enough to cover the sides. Pour in the batter and transfer the pot into the oven. Bake, uncovered, in a preheated oven at 480ºF (250ºC) for about 20–30 minutes or until the top is deep golden brown. Let the cheesecake cool in the pot.
Remove the cheesecake from the pot by holding the parchment paper and place it in the refrigerator to chill. Once completely cooled, cut into wedges, and serve.
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