Add all ingredients in the jug of a blender and blend for 2-3 minutes until very smooth.
Pre-heat oven at 240°C/460°F (220°C/ 430°F fan-forced) (pre-heat for at least 30 minutes)
Line a 20cm round springform cake tin with baking paper (2 sets).
Pour the cake batter into the tin. Tap the tin on the countertop to release the air pockets. Allow the cake batter to sit in the tin for 10 minutes. Use a bamboo skewer or chopstick to swirl through the batter and to pop the air bubbles on the surface.
Place the tin in the hot oven and bake for 30 minutes. Remove from the oven and allow to cool completely at room temperature. The cake will puff up a lot during baking and collapse and sink as it cools.
Cover the cooled cake with a sheet of aluminium foil and chill in the fridge overnight or at least 6 hours.
Notes
Eggs should be at room temperature and each whole egg should weigh approximately 60g. The total cracked weight of 4 eggs should be approximately 210g.
How you prefer the cheesecake is a personal preference. I love it with a molten, gooey center which is how traditional basque cheesecake is. My boys prefer a firmer basque cheesecake. You can bake for an additional 1-2 minutes than what the recipe calls for. This changes the texture of the cake to your liking and also makes the top darker. a. 30 minutes – creamy, firm custard-like middle with a slightly gooey molten center. (My preference) b. 31 minutes – creamy, firmer middle, darker top. c. 32 minutes – more cheesecake-like texture, much darker top.(my boys love this version) d. 33-34 minutes - firm cheesecake texture, super dark top.
Cornstarch can be replaced by sifted plain flour. Also known as cornflour in some parts of the world, this is the fine white powder used to thicken soups and custards.
Make sure all ingredients are at room temperature – especially cream cheese, cream and eggs.
Chop cream cheese into smaller pieces before adding to the blender to ensure a smooth batter after blending.