In a food processor or high-speed blender, combine the sugar, cornstarch, and salt until well mixed. Ensure the lid is secured to prevent the cornstarch from creating a cloud.

Cut the cold cream cheese into large pieces and add it to the sugar mixture. Blend until fully combined and the cream cheese is softened, scraping down the sides of the bowl as needed.

Add the eggs one at a time, blending after each addition and scraping down the bowl each time.

When adding the third egg, also include the vanilla and lemon juice, then blend and scrape down the bowl once more.

Pour in the heavy cream and blend until everything is evenly mixed.

If using a hand mixer, start by mixing the sugar, cornstarch, and salt in a large bowl. Then add the softened cream cheese and beat until combined, scraping down the bowl several times to ensure no lumps remain.

Add the eggs one at a time, beating well after each addition and scraping down the bowl in between.

With the third egg, mix in the vanilla and lemon juice, then blend and scrape down the bowl again.

Finally, pour in the cream and mix on low speed until combined.

Pour the batter into a prepared pan lined with parchment paper, ensuring it all fits inside the sling.

Bake in the oven for 40 to 50 minutes, or until the cheesecake is puffed, deeply golden brown, and slightly jiggly when the pan is moved. The internal temperature should be between 190 to 200°F.

Once baked, transfer the cheesecake in the loaf pan to a cooling rack. Allow it to cool at room temperature for 1 to 2 hours, or refrigerate for one hour.

The cheesecake can be served either cool or at room temperature, with the latter being traditional.

Use the parchment paper to lift the cheesecake out of the pan and place it on a serving plate. Cut into slices that are just under 1 inch thick.

For storage, leftover basque cheesecake can be kept in the fridge for 5 to 7 days.