Ingredients
1kg cream cheese, softened
40g Manchego, finely grated
340g (11/3 cups) caster sugar
6g salt
30g cornflour
8 large eggs
1 large egg yolk
500ml cream
Method
Pre-heat oven to 190C.
Line a 25cm springform pan with parchment paper, allowing the paper to extend at least 5cm above the rim. This creates the classic uneven edges of the Basque cheesecake.
In a large mixing bowl, combine the softened cream cheese, Manchego, cornflour, sugar and salt. Use a hand mixer or stand mixer to beat them together until creamy and smooth, about 2 to 3 minutes.
Add the eggs and the extra yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined. Once incorporated, pour in the cream and mix on low speed untiljust combined. The batter should be smooth, light, and slightly runny. Pour the batter into the prepared pan, ensuring it's evenly distributed.
Bake in the preheated oven for 45 to 50 minutes, or until the top is deeply golden brown and the centre still jiggles slightly when shaken. Allow the cheesecake to cool in the pan for at least 2 hours at room temperature. It will continue to set as it cools.
It's best served at room temperature, to highlight the texture of the creamy interior.
