Basque Cheesecake

Preheat the oven to 210 °C

Add 1.2 kg of cream cheese to the bowl of a stand mixer

Add 375 g of sugar

Beat with the whisk attachment on medium-low speed until combined

Add 5 eggs, one at at time, and whisk on low speed until combined

Add 450 g of heavy cream slowly. Whisk until barely combined

Add 10 g of cornstarch, 5 g of salt, and 20 g of all-purpose flour

Add 75 g of finely shredded parmesan cheese

Split 1 vanilla bean down in its length and scrape out the seeds

Add the vanilla seeds to the bowl

Whisk by hand just enough to combine the ingredients

Transfer the mixture to a springform pan lined with parchment paper

Bake at 210 °C for 40m until dark brown, inflated, but still slightly soft in the middle

Add 2 l of milk to a large pot over medium heat

Bring to a boil

Turn off the heat. Add ½ cup of lemon juice and stir. Let it sit for 3m until the solids separate from the liquid

Set a bowl with a strainer covered with a cheesecloth. Slowly pour the split milk in

Let it slowly drain on its own

Remove the ricotta and reserve the whey

Add 1.2 l of the whey to a pot over medium heat

Simmer until it is reduced to ¼

Add 350 g of white sugar. Do not stir to avoid crystallization

Simmer over medium heat until it starts to foam and is golden brown

Add 175 ml of heavy cream and stir with a whisk

Turn off the heat and add 100 g of cold butter cut in cubes. Mix until it's completely melted. The whey caramel is ready

Cut a slice of the cheesecake and drizzle whey caramel to taste on top. The Basque cheesecake is ready. Enjoy!