Basque Cheesecake (15cm)

How to make it

1. 1

   Preheat the oven thoroughly to 450°F (230°C) and line the pan with crumpled parchment paper that stands well above the rim.

2. 2

   Loosen the room-temperature cream cheese until smooth, then add the sugar and mix it through.

3. 3

   Add the eggs in several additions, mixing without working any bubbles in, then add the lemon juice.

4. 4

   Sift in the cornstarch, add the heavy cream, and mix until the batter is smooth.

5. 5

   Strain the batter through a sieve and pour it into the pan.

6. 6

   Bake at 450°F (230°C) for 25 to 30 minutes, until the surface is deeply colored and the center still wobbles.

7. 7

   Let it cool all the way down, then age it overnight in the refrigerator.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Center too runny? Turn off the oven and leave the cake inside 10 more minutes. Top not dark enough? Move it to the top rack for 3–5 minutes.
• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.