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Basque cheesecake

  • 133 g White Granulated Sugar
  • 45 g Cornstarch
  • 1/2 t Kosher Salt
  • 450 g Cream Cheese
  • 3 Eggs
  • 2 t Vanilla Extract
  • 2 T Lemon, juiced
  • 240 g Heavy Cream

Yields one 9x5-inch cheesecake loaf

  1. Preheat oven to 220ºC (425ºF). Line a 9×5 inch loaf pan with parchment paper, pressing into corners and extending over the rim. Place on a rimmed baking sheet.
  2. Make batter. Blend sugar, cornstarch, and salt until combined. Add cream cheese in chunks and blend until smooth, scraping down as needed. Add eggs one at a time, blending and scraping between each. With the last egg, add vanilla and lemon juice before blending. Add cream and blend until combined.
  3. Bake 40-50 minutes until puffed, deeply golden brown, and moderately jiggly when shimmied.
  4. Cool 1-2 hours at room temperature or 1 hour in the fridge.
  5. Serve. Lift cheesecake from pan using parchment. Cut into ~2.5 cm (1 inch) slices.

Use room-temperature cream cheese when blending by hand.

Store refrigerated up to 5 days.

  1. Perelman, Deb. "Easy Basque Cheesecake." Smitten Kitchen. 11 June 2024. ↩