Basque Cheesecake

Ingredients:

750g cream cheese
400mL thickened cream
5 eggs
1 cup caster sugar
3 sachets Sub40 coffee
1 tablespoon vanilla bean paste
2 tablespoons corn flour

Instructions:

Mix Ingredients: Add the cream cheese and caster sugar into a stand mixer and mix until smooth. Add the thickened cream, vanilla bean paste, and Sub40 coffee. Mix on a low speed until well combined. Add the eggs and whisk together until smooth and completely combined. Sieve the corn flour into the mixture and gently whisk to fully incorporate.

Prepare the Cake Tin: Line a 9-inch cake tin with baking paper. Pour the batter into the cake tin and tap it gently on the surface to remove any bubbles.

Bake the Cheesecake: Preheat an oven to 190°C (fan). Bake the cheesecake for 35 minutes. Increase the oven temperature to 210°C and bake for an additional 10 minutes until the top is fully browned.
Note: The cooking time assumes all ingredients are at room temperature.

Cool and Chill: Remove the cheesecake from the oven and leave it to cool in the tin for an hour. For the best results, chill the cheesecake in the fridge for at least 4 hours before serving.