Coffee Basque Cheesecake

☕️ Coffee Basque Cheesecake 【 Ingredients for 6-inch mold 】 Cream cheese 250g Granulated sugar 70g Room temperature eggs 2 Heavy cream 150g Cornstarch 8g Coffee powder 5-8g (or 30g espresso) Hot water 10g (if not heating coffee powder) 【 Instructions 】 1️⃣ If using coffee powder, dissolve it in a small amount of hot water (about 10g), or heat it gently with the heavy cream to blend the flavors, then strain. 2️⃣ Bring the cream cheese to room temperature beforehand, or warm it in a double boiler or microwave until it's extremely smooth and free of lumps. 3️⃣ Add granulated sugar and cornstarch to the smooth cream cheese and mix well. Then, add the room temperature eggs one at a time, mixing thoroughly after each addition. 4️⃣ Pour in the heavy cream and the prepared coffee liquid, and continue mixing until uniform. 5️⃣ Strain the mixed batter at least 2 to 3 times to remove any undissolved lumps or air bubbles. This is key to achieving an exceptionally smooth texture. 6️⃣ Pour the batter from a height into the mold lined with parchment paper to minimize air bubbles. 7️⃣ Preheat your oven to 220-230°C (425-450°F) and bake for about 20-25 minutes. (If using an air fryer, bake at 180°C (350°F) for 15-18 minutes, keeping an eye on the browning to prevent burning). 8️⃣ Let it cool after baking, then refrigerate for at least 4 hours, or preferably overnight, for the best texture.