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Basque Cheesecake
An ultra-creamy cheesecake featuring a signature caramelized crust and a custard-like center, made completely without a crust.
Ingredients
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COMPONENT to taste
- to taste
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Method
Line an 18 cm springform pan with parchment paper, leaving a 3–4 cm overhang above the rim.
Combine the cream cheese with powdered sugar and mix until smooth, taking care not to whip too much air into it.
Add the eggs and yolks one at a time, gently mixing until fully incorporated after each addition.
Pour in the heavy cream and mix again until the batter is completely smooth.
Sift in the cornstarch and mix until no lumps remain, being careful not to overmix.
Pour the batter into the prepared pan.
Bake at 230°C (450°F) on conventional top-and-bottom heat for about 18–20 minutes until a deeply browned, caramelized crust forms.
Check the cheesecake around the 18-minute mark: the edges should be set, while the center remains soft and delightfully jiggly.
Let it cool completely at room temperature, then chill in the refrigerator for at least 4–6 hours to set.
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