Basque Cheesecake

Ingredients

• 450 g cream cheese (At room temperature so it incorporates easily.)
• 0.5 cup sugar
• 1 cup heavy cream (The source also indicates an approximate weight of 242 g.)
• 2 tbsp cornstarch (Corn flour may also be used.)
• 3 eggs (At room temperature; approximately 150 g without shells.)
• 0.5 tsp vanilla
• salt (1 pinch, or to taste.)

Steps

1. 1

   Preheat the oven to 220 °C. Line an approximately 20 cm round pan with parchment paper, allowing the paper to extend several centimeters above the rim; this will help contain the cheesecake as it rises.

2. 2

   Place the room-temperature cream cheese in a large bowl and beat it until completely smooth and free of lumps.

3. 3

   Add the sugar and beat until incorporated. Scrape down the sides of the bowl so the mixture is uniform.

4. 4

   Add the eggs one at a time, beating only until each egg is incorporated before adding the next. Avoid overbeating to prevent incorporating too much air.

5. 5

   Add the heavy cream and mix until smooth and homogeneous.

6. 6

   Add the cornstarch, vanilla, and pinch of salt. Mix until no dry streaks or lumps remain.

7. 7

   Pour the mixture into the prepared pan and gently tap it against the work surface to release large air bubbles.

8. 8

   Bake at 220 °C for approximately 45-50 minutes, until the surface is deeply browned, even intensely dark, and the edges are set while the center still jiggles slightly when the pan is moved.

9. 9

   Remove the cheesecake from the oven and let it cool completely in the pan. The center will finish setting as it cools and retain a very creamy texture.

10. 10

    For cleaner slices, refrigerate it for several hours before removing it from the pan and serving. It can be served cold or left at room temperature for a few minutes so the interior becomes even creamier.

Notes

The description confirms the ingredients and quantities but does not include preparation instructions, temperature, or baking time; those details were completed using a standard method for Basque cheesecake. Do not worry about the intense browning: it is characteristic of this style. The center should be jiggly when it comes out of the oven and will firm up as it cools.

Nutrition per serving

• dessert
• cheesecake
• baked
• San Sebastián-style
• creamy
• no cookie crust
• vegetarian