Basque Cheesecake Recipe

Pre-heat oven to 425° F

Line a loaf pan with one big piece of parchment paper so that you can remove the cheesecake once it is baked. Place the loaf pan on a sheet pan to catch overflow if any when baking.

1. In the food processor, blend the sugar, cornstarch, and salt to combine

2. Cut the cold cream cheese into large chunks and add it to the sugar mixture and blend completely scraping down the bowl once or twice

3. Add eggs, one at a time scraping down the sides in between each additional egg.

4. Add the vanilla and Yuzu juice to blend and scrape down the sides

5. Add the cream and blend to combine evenly

6. Pour the mixture into the prepared pan and transfer to the oven

7. Bake for approximately 40 to 60 minutes depending on your oven.

The cheesecake is done when it's puffed up and deeply golden brown, with some jiggle when the pan is shaken. A typical cheesecake is done at 160°F. With this particular cheesecake look for color and shake test and with a possible higher temperature of 190°F.

You can lift the cheesecake from the pan with the parchment paper.

Let cool for 2 hours to room temperature or let cool for 15 minutes and the refridgerate for an hour.