Basque Cheesecake

Steps

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1. 1
   Beat room temperature cream cheese with vanilla, lemon zest, and sugar in a mixer until smooth.
   ≈1:32
2. 2
   Make pastry cream: whisk together four egg yolks and one whole egg, reserving the egg whites.
   ≈1:49
3. 3
   Add sugar, flour, and cornstarch to the egg mixture (or use cornstarch only for gluten-free).
   ≈1:56
4. 4
   Heat milk until boiling. Temper the egg mixture by gradually adding hot milk, then return the mixture to the stove.
   ≈2:10
5. 5
   Bring to a boil and cook the custard for 2 minutes while whisking constantly.
   ≈2:16
6. 6
   Remove from heat and add the chilled cream cheese mixture. Blend well using an immersion blender and let cool.
   ≈2:32
7. 7
   Return to the mixer with the cream cheese mixture, add the egg whites, and beat until smooth.
   ≈2:47
8. 8
   Add the room temperature pastry cream and mix until fully combined.
   ≈2:56
9. 9
   Add a few drops of almond extract as the secret ingredient for enhanced flavor.
   ≈3:09
10. 10
    Fold the cream cheese mixture into the pastry cream at full speed for perfect chemistry.
    ≈3:18
11. 11
    Pour batter into a springform pan or Charlotte cake ring and bake at 550°F (290°C) for about 25 minutes.
    ≈3:34
12. 12
    Watch carefully during baking. Once the top achieves a dark, scorched surface, immediately remove from the oven.
    ≈3:43