How to Make Burnt Basque Cheesecake

• Preheat oven to 482°F (250 °C) convection bake.
• Prepare an 8 or 9-inch baking round pan. Lay two sheets of parchment paper inside, ensuring at least 2-3 inches of overhang on all sides of the pan. Press down to smooth out as much as possible inside the pan.
• In the mixing bowl of a stand mixer with a paddle attachment, add cream cheese and sifted powdered sugar. Mix them on the low speed until all are combined. Scrape down the sides and mix again.
• Add eggs, cornstarch, salt, and vanilla bean paste. If you are using a vanilla pod, then split the pod in half and add the seeds. Mix for a few seconds.
• Add heavy whipping cream and mix on the low speed until all is combined. The cheesecake mixture should be liquid and smooth. I make everything with a pedal attachment, but you can switch to a whisk if you like.
• Transfer the cheesecake mixture into the prepared baking pan.
• Bake for 15-20 minutes. The center of the cheesecake should be a little wobbly and top golden brown.
• Leave a cheesecake at room temperature for a few hours to cool down, then place in the refrigerator to cool completely.
• Remove the baking pan and carefully transfer the cheesecake to a cutting board. Cut into slices and enjoy!