Basque Cheesecake

For prepping the pan

1. Remove the bottom of a 9-inch springform pan.

2. Lightly spray the bottom plate with cooking spray.

3. Lay a sheet of parchment paper over the bottom plate, press the springform ring down over it, and lock it into place.

4. Trim off the excess parchment paper around the outside of the pan.

5. Cut a second sheet of parchment paper in half lengthwise.

6. Lightly spray the inside walls of the pan with cooking spray.

7. Line the inside walls of the pan with the two strips of parchment paper, overlapping them to cover the sides.

8. Trim the top of the parchment lining down so it sits about 1/2 inch above the rim of the pan.

For the batter

9. Crack the 8 whole eggs into a bowl, then add the single egg yolk.

10. Split the vanilla beans lengthwise with a knife and scrape out the seeds.

11. Add the cream cheese and mascarpone cheese to a large mixing bowl.

12. Beat the cheeses on high speed using an electric mixer until light and fluffy, about 2 minutes.

13. Gradually add the granulated sugar a little at a time while continuing to beat until fully incorporated, 2–3 minutes.

14. Add the fine sea salt and beat to combine.

15. Add the eggs one at a time, beating after each addition until incorporated before adding the next.

    Scrape down the sides of the bowl periodically with a spatula to ensure everything mixes evenly.

16. Add the scraped vanilla bean seeds and beat into the batter.

17. Slowly pour in the heavy cream while continuing to mix on low speed.

18. Add the cornstarch a little at a time and beat until fully hydrated and smooth, about 1 minute.

To bake

19. Preheat the oven to 450°F (232°C).

20. Strain the batter through a fine-mesh strainer into the prepared springform pan.

21. Rotate the pan side to side to level the batter, then tap it firmly on the counter several times to pop any large air bubbles.

22. Bake on the center rack of the oven for 12 minutes.

    Then 12 min of waiting

23. Rotate the pan 180 degrees and bake for another 12 minutes.

    Then 12 min of waiting

24. Lower the oven temperature to 325°F (163°C) and bake until the internal temperature reaches 140°F (60°C), 20–25 minutes.

    Then 20 min of waiting

25. Remove from the oven and let cool at room temperature until no longer warm to the touch.

    Then 60 min of waiting

26. Transfer the pan to the refrigerator and chill for at least 4 hours, or ideally overnight.

    Then 240 min of waiting

27. Remove the cheesecake from the refrigerator and let it sit on the counter until it reaches room temperature before slicing and serving.

    Then 60 min of waiting

28. Vanilla bean paste or vanilla extract (1 tbsp / 15 ml) can be substituted for the fresh vanilla beans.

29. Straining the batter is optional, but helps guarantee a completely smooth and silky texture.