easy basque cheesecake – smitten kitchen

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. 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.

With a handmixer: Combine sugar, cornstarch, and salt in a large mixing bowl. Add softened cream cheese and beat to combine, scraping down the bowl a few times as you do to make sure there’s no unmixed cream cheese. Add eggs, one at a time, beating to combine and scraping down the bowl between each. With the third egg, add the vanilla and lemon juice too before blending and scraping down the bowl one more time. Pour in the cream, beating on low speed until combined.

All methods: 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.

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. The cheesecake can be served cool or at room temperature; the latter is traditional but both are delicious.

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

Do ahead: Leftover basque cheesecake keeps in the fridge for 5 to 7 days.

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