Preheat the Oven

• Set your oven to 210°C (410°F).
• Line a 9-inch (23 cm) springform pan with parchment paper, making sure the paper extends beyond the edges to create the cheesecake’s signature rustic look.
• Lightly grease the parchment paper with melted butter to prevent sticking.

Prepare the Batter

• In a large bowl, combine the cream cheese and sugar. Beat with a hand or stand mixer for about 2–3 minutes until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps.
• Add the eggs one at a time, mixing thoroughly after each addition to ensure they’re fully incorporated.
• Gradually pour in the whipping cream and sour cream, mixing until the batter is silky and uniform. The sour cream adds a slight tang that enhances the flavor.
• Sprinkle the cornstarch over the mixture and gently fold it in until fully blended. This step thickens the batter slightly, giving the cheesecake structure without compromising its creamy texture.

Bake the Cheesecake

• Pour the batter into the prepared springform pan.
• Place the pan in the preheated oven and bake for 50–60 minutes. The top should be a deep golden brown, with the center still slightly jiggly.

Cool and Serve

• Remove the cheesecake from the oven and let it cool in the pan for at least 1–2 hours. The center will firm up as it cools while maintaining its signature creamy texture.
• For the best results, chill the cheesecake in the refrigerator for a few hours or overnight before serving.
• Slice and enjoy the perfect blend of caramelized crust and creamy filling!