Classic Basque Cheesecake

Preheat the oven to 220°C for at least 10 minutes.

Line the base and sides of a 6-inch round cake pan with baking parchment.

Soften 350 g cream cheese at room temperature or over a warm water bath.

Bring 3 eggs and 150 g whipping cream to room temperature.

Add 70 g caster sugar to the cream cheese.

Add 10 g cornstarch.

Press and mix with a spatula until smooth and evenly combined.

Crack 3 eggs into a separate bowl.

Whisk the eggs until blended.

Add the eggs to the cheese mixture in three batches.

Mix until combined after each addition.

Add 150 g whipping cream to the batter.

Stir gently until combined.

Pass through a sieve to remove lumps and make the batter smooth.

Pour the batter into the parchment-lined pan.

Tap the pan gently on the work surface a few times to release air bubbles.

Place the pan in the preheated oven.

Bake at 220°C for 23 minutes.

Check for a deeply browned top, set edges and a center that still wobbles gently.

Remove the cake from the oven and set the pan on a cooling rack.

Let the cheesecake cool completely in its pan.

Refrigerate the cooled cake for at least 4 hours to set its texture.

Unmold the chilled cheesecake and peel away the parchment.

Decorate with prepared piping cream, fruit and edible flowers if desired.

Dust lightly with powdered sugar if using.

Warm the knife and wipe it dry before cutting the cake into 6 portions.