Basque cheesecake

I'm going to attempt to make a small one first and then if it turns out, I'll make a bigger one.

From Life with Tuyen

1 block room temperature cream cheese

1 egg room temperature

1/4 c white sugar

1 tbs sour cream

3 tbs heavy cream

1/2 tsp corn starch

salt and vanilla

Line a 4 inch bowl with parchement

In a bowl, mix the cream cheese and sugar until combined

Add in your egg and mix again

Mix together the sour cream and heavy cream until combined and fold that into the batter

Sprinkle the corn starch over top and fold again

Add a pinch of salt and vanilla

Pour mixture into your prepared pan

Bake at 480 for 13 minutes

Let it cool on the counter for 30 minutes and then in the fridge for at least 4 hours, overnight is better

Let the cheesecake come to room temperature for 30 minutes before slicing