Basque Cheesecake

Ingredients

• 2¾ cups plus 2 Tbsp. (650g) full-fat cream cheese, at room temperature
• 1½ cups (300g) caster sugar
• 5 eggs
• ⅔ cup (150g) sour cream
• 1 cup (230g) heavy cream
• ¼ cup plus 1 Tbsp. (35g) corn starch
• ½ tsp. (3g) sea salt flakes

Steps

1. Heat the oven to 425°F.
2. Beat the cream cheese with a stand mixer, or with a wooden spoon in a large bowl, until soft and pliable. Beat in the sugar until fully incorporated, then add the eggs individually, beating well after each.
3. Stir the sour cream and heavy cream together in a separate bowl.
4. In another small bowl, mix the corn starch with salt. Stir this into the combined creams, add to the cream cheese mixture and beat well.
5. Line an 8-inch baking tin with baking paper that covers the base and extends right over the sides. Hold it in place with a bowl while cutting a second large sheet. Lay the second sheet across the first in the opposite direction to form a cross and completely cover the tin. Leave the paper extending above the rim to help lift out the baked cheesecake. Keep the lining free of holes so the mixture cannot leak into the bottom of the oven.
6. Check that the paper is secure, then pour the cheesecake mixture into the tin. Set the tin on a baking tray and put in the middle of the oven.
7. Bake for 45–50 minutes, until the cheesecake is puffy and dark on top. A little cracking at the edges is fine, but the center should remain jiggly.
8. Take the cheesecake out of the oven and serve warm. Alternatively, let it cool completely before refrigerating overnight for a creamy texture, then cut and serve the next day.