Easy Basque Cheesecake

• servings: 10 servings
• active time: 5 minutes
• total time: 1 hour

Ingredients

2/3 cup (130 g) granulated sugar

1/3 cup (45 g) cornstarch

1/2 tsp kosher salt

1 lb cream cheese (2 8-Oz/227-g packages) [see Note at end]

3 large eggs

2 tsp (10 ml) vanilla extract or 1 tsp vanilla extract plus 1 tsp vanilla bean paste

2 Tbsp (30 ml) lemon juice

1 cup (235 ml) heavy cream

Directions

1. Heat oven to 425°F (218°C). Line a loaf pan (see Note at the end about size) with one big piece of parchment paper pressed into the corners and up the sides. Leave the excess paper extended up over the rim, which also helps protect against overflow. Place loaf pan on a rimmed baking sheet, just in case there’s overflow (but I’ve never had any).

2. In a food processor or high-speed blender: Blend the sugar, cornstarch, and salt into the empty workbowl to combine. (Make sure the lid is on or the cornstarch will escape in a cloud of dust.) Cut the cold cream cheese into large chunks and add to the sugar mixture and blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice.

3. Add eggs, one at a time, and blend to combine then scrape down the sides of the workbowl (yes, each time). With the third egg, add the vanilla and lemon juice too before blending and scraping down the sides one more time. Add the cream and blend to evenly combine.

4. Pour into prepared pan, making sure it all lands inside the parchment paper sling. Transfer to oven and bake for 40 to 50 minutes or until puffed, deeply golden brown, and moderately jiggly when the pan is shimmied. [Mine registered an internal temperature of 190 to 200°F, which is much higher than a typical cheesecake but the texture was perfect.]

5. Don’t worry about cracks or a sinking center. This is a rustic cheesecake so those are meant to happen.

6. To finish and serve: Transfer cake in loaf pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the fridge and cool for one hour. It can be served cool or at room temperature; the latter is traditional but both are delicious.

7. Use parchment paper to lift and remove cheesecake from loaf pan and transfer to a plate. Cut into just shy of 1-inch slices.

Pan Notes:

Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups (or 1420 ml); it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two on the side. When making this for the first time, place a sheet pan underneath, just in case it spills over but I can promise you that in many tests, mine never has.

Notes

Notes from Rachel: I didn’t mix in the same order because it was too dry for my mixer at first. So I essentially put things in willy nilly and the texture still came out great.

Notes from Michelle: I like it better the second day because it set up even better.