Basque Cheesecake

Ingredients

To Make the Batter

• 1 lb cream cheese
• 3 large eggs
• 1 cups heavy whipping cream
• 2 tbsp cake flour
• 2 tsp cornstarch
• 1 tbsp lemon juice
• 0.5 cups sugar
• 0.125 tsp diamond crystal kosher salt

Instructions

1. Gather all the ingredients.
2. Preheat a convection oven to 450°F (230°C) for at least 30 minutes, or a conventional oven to 475°F (245°C).
3. Prepare a 6‑inch round cake pan by lining it with parchment paper as described, ensuring the paper hangs over the sides.
4. Soften 1 lb cream cheese at room temperature, then add ½ cup sugar and mix until smooth.
5. Whisk the 3 large eggs in a separate bowl, then gradually add them to the cream cheese mixture, mixing thoroughly after each addition.
6. Add 1 Tbsp lemon juice and mix well.
7. Sift 2 Tbsp cake flour and 2 tsp cornstarch together, then incorporate them into the batter, followed by ⅛ tsp Diamond Crystal kosher salt.
8. Gradually add 1 cup heavy whipping cream, stirring until fully combined.
9. (Optional) Blend all batter ingredients in a blender until very smooth, then let the mixture rest for 15 minutes to settle air bubbles.
10. Pour the batter into the prepared pan in one go, tap the pan to release air bubbles, and pop any visible bubbles with a skewer.
11. Bake at 450°F (convection) or 475°F (conventional) until the top is dark amber and the center is still jiggly, about 30–35 minutes.
12. Cool the cheesecake in the pan on a wire rack to room temperature, about 2–3 hours.
13. Chill the cheesecake in the refrigerator for at least 4 hours for a firmer texture (optional).
14. Remove the cheesecake from the pan, peel back the parchment paper, and let it stand at room temperature for 30 minutes to 2 hours before serving.
15. Store the cheesecake refrigerated for up to 3 days.