Tiramisu Basque Cheesecake

Preheat your oven to 220°C (425°F) with top and bottom heat.

Line a 16–20 cm (6–8 inch) round baking pan with two sheets of parchment paper, letting the paper hang generously over the edges.

Beat the cream cheese until smooth and creamy.

Add the sugar and beat again until well incorporated.

Whisk in the eggs one at a time.

Sift in the cornstarch and mix until no lumps remain.

Pour in the heavy cream and gently stir until completely smooth and uniform.

Pour the batter into the prepared pan.

Bake for 25–30 minutes until the top is deeply caramelized and the center still has a slight jiggle.

Let it cool completely at room temperature, then chill in the refrigerator for at least 6 hours, preferably overnight.

Bloom the gelatin in cold water for 5–10 minutes.

Remove hot milk from the heat and dissolve the squeezed-out gelatin in it.

Whisk the egg yolk with sugar until pale and fluffy.

Add the mascarpone and mix until smooth.

Pour in the gelatin-infused milk and mix thoroughly once more.

Whip the cold heavy cream to soft peaks.

Gently fold the whipped cream into the mascarpone mixture in two or three additions.

Spread the cream evenly over the fully chilled cheesecake.

Smooth out the surface with an offset spatula or the back of a spoon.

Refrigerate for 2–3 hours to set the cream.