San Sebastian Cheesecake

Combine the cream cheese and sugar, simply mixing with a spatula until smooth without whipping, so as not to incorporate excess air into the batter.

Pour in the heavy cream and mix again.

Then add the eggs one at a time, mixing until smooth after each addition.

Finally, add the cornstarch and incorporate well into the batter once more.

Line the baking pan with parchment paper so that the paper extends well above the edges.

Pour the batter into the pan and tap it against the table a few times to release any excess air bubbles.

Bake the cheesecake at 220-230°C for about 35 minutes, keeping an eye on the color and texture.

After baking, let the cheesecake cool completely at room temperature, then place it in the refrigerator overnight.