Start by gathering all of your ingredients on a clean countertop. Make sure your cream cheese is at room temperature for easy mixing. Measure out the sugar, cornstarch, and heavy cream accurately.

Having everything ready will streamline the preparation process.

In a large mixing bowl, add the room temperature cream cheese and sugar together. Using an electric mixer, beat them until the mixture is smooth and creamy.

Be sure to scrape down the sides of the bowl to incorporate all the ingredients evenly.

Next, add the eggs one at a time, mixing well after each addition. This helps to create a fluffy texture in your cheesecake.

Then, add the vanilla extract and cornstarch into the mixture, continuing to blend until everything is fully combined.

Pour in the heavy cream and mix again until the cheesecake batter is smooth. This ingredient will give your cheesecake that rich and creamy texture that everyone loves.

Make sure not to overmix, as this can incorporate too much air into the batter.

Preheat your oven to 220-230°C (430-450°F). Prepare a round cake pan by greasing it or lining it with parchment paper to avoid sticking.

Pour the cheesecake batter into the prepared pan, smoothing the top with a spatula.

Place the cheesecake in the oven and **bake for 30-40 minutes**. The edges should be set, while the center remains slightly wobbly.

Keep an eye on it to avoid overbaking, which can lead to cracks.

Once baked, remove the cheesecake from the oven and allow it to cool at room temperature. After cooling, refrigerate it for at least 4 hours or preferably overnight.

When ready to serve, slice your delicious San Sebastian cheesecake and enjoy with friends and family!