San Sebastian Cheesecake

Steps

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1. 1
   Combine cream cheese, sugar, salt, vanilla paste and lemon zest in a bowl, and whisk until smooth.
   ▶ ≈1:26
2. 2
   Lightly beat the eggs and add them all at once to the mixture, stirring gently without over-whisking.
   ▶ ≈1:59
3. 3
   Mix the cornstarch and heavy cream together until smooth, then add to the cheese mixture and stir.
   ▶ ≈2:22
4. 4
   Add lemon juice to balance the sweetness, and gently tap the batter on the work surface to release air bubbles.
   ▶ ≈3:21
5. 5
   Prepare a 24 cm springform pan: line the bottom with parchment paper, grease the sides with butter, then line with another piece of parchment paper extending 2-3 cm above the edge.
   ▶ ≈3:38
6. 6
   Pour the batter into the prepared pan and gently tap it a few times to remove any air bubbles.
   ▶ ≈4:59
7. 7
   Preheat the oven to 240°C (top and bottom heat). Bake the cheesecake for about 30 minutes until the surface is beautifully browned/charred. Keep an eye on it from 20 minutes onward, as every oven is different—adjust temperature if needed.
   ▶ ≈5:14
8. 8
   Remove the cheesecake from the oven and cool on a wire rack, then let it rest at room temperature for at least 2-4 hours or preferably overnight. This resting time is essential for achieving the perfect creamy texture.
   ▶ ≈6:29
9. 9
   After resting, unmold and slice to serve. The cheesecake will be perfectly charred on the outside and creamy inside.
   ▶ ≈7:08