Gazta Tarta

Preparing the cheesecake batter:

1. 1Preheat the oven to 210°C.
2. 2Beat the cream cheese and mascarpone until perfectly smooth and even.
3. 3Add the sugar, then mix until fully dissolved.
4. 4Add the eggs one at a time, mixing thoroughly between each addition to incorporate them well.
5. 5Sift the cornstarch over the mixture, then gently mix until fully absorbed.
6. 6Add a pinch of salt to enhance the flavors.
7. 7Pour in the cream, then mix again.
8. 8Add the vanilla extract, then mix to evenly distribute the flavor.

Baking the Basque cheesecake:

1. 9Prepare a springform pan (or a regular pan) by lining it with parchment paper, making sure the paper comes up well over the sides.
2. 10Gently pour the batter into the lined pan.
3. 11Tap the pan lightly on the counter to smooth the surface and remove any air bubbles.
4. 12Bake for 50 minutes at 210°C.
5. 13The top should be nicely browned, almost burnt.
6. 14Remove the cheesecake from the oven and check doneness: the center should still wobble slightly, a sign of a soft, melt-in-the-mouth texture.
7. 15Let cool completely at room temperature, then refrigerate for several hours, ideally overnight.
8. 16Gently unmold the cheesecake once completely cold.
9. 17Cut into equal portions using a clean knife, wiping it between each slice for a neat cut, and arrange on a plate.