Serves 6
2/3 cup (130 grams) granulated sugar
1/3 cup (45 grams) cornstarch
1/2 teaspoon kosher salt
1 pound cream cheese (2 8-ounce/227-gram packages, ROOM TEMP!)
3 large eggs
2 teaspoons (10 ml) vanilla extract or 1 teaspoon vanilla extract plus 1 teaspoon vanilla bean paste
2 tablespoons (30 ml) lemon juice
1 cup (235 ml) heavy cream
Heat oven to 425°F (218°C). Line a loaf pan (glass 8x4 works great) 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 you against overflow but more importantly, getting it out of the pan.
With a hand mixer: 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.
Pour into prepared pan, making sure it all lands inside the parchment paper sling - this is the hardest part, if someone can help, that would be great. 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.