Prep: Preheat your oven to 210°C (410°F). Line a 6-inch round springform or cake pan with parchment paper, pressing it to fit the sides.

Blend Everything: Place the completely softened 250g of cream cheese, 55g sugar, 2 eggs, 10g lemon juice, 160g whipping cream, and 8g cornstarch into the jar of your blender.

Puree: Secure the lid. Blend on medium-high speed for 30 seconds to 1 minute. Stop and scrape down the sides once if needed, then blend for another 15-20 seconds until the mixture is utterly smooth, homogenous, and free of any cream cheese lumps.

Strain & Bake: Pour the batter through a fine-mesh sieve into the prepared pan. This catches any last tiny lumps for an ultra-smooth texture. Gently tap the pan on the counter to release air bubbles.

Bake: Place the pan on the middle rack of the hot oven. Bake for 25 minutes. The top will be deeply golden brown and puffed, the edges will be set, but the center will still have a pronounced, jiggly wobble when you gently shake the pan. This is perfect.

Cool: Remove from the oven and let the cake cool completely on a wire rack to room temperature. It will deflate and crack—this is normal and part of its rustic charm.

Prep Gelatin: If using gelatin sheets, soak them in a bowl of ice water for 5-10 minutes until soft and floppy. Squeeze out all excess water. If using powdered gelatin, sprinkle it evenly over 2 tablespoons of cold water in a small dish and let it sit for 5 minutes to bloom.

Heat Milk & Dissolve Gelatin: Warm the 40g of milk until hot but not boiling (about 30 seconds in the microwave). Add the softened gelatin (squeezed sheets or bloomed powder) and stir until it is completely, utterly dissolved with no grains. Set aside to cool to room temperature.

Mix Cream Cheese Base: In a medium bowl, beat the softened 110g of cream cheese with the 25g of sugar until smooth and creamy.

Add Gelatin, Lemon & whipping cream : Once the gelatin-milk mixture is at room temperature (test a drop on your wrist—it should feel neutral, not warm), pour it into the cream cheese mixture and mix well. Add the whipping cream and lemon juice, then gently fold until smooth and uniform.

Pour: Once the baked Basque base is completely cool, pour the lemon cream cheese mousse over the top. Gently shake the pan or use an offset spatula to smooth the top into an even layer.

Chill: Carefully transfer the cake to the refrigerator. Chill for at least 4 hours, but preferably overnight, to allow the top layer to set completely.

Once fully set, remove the cake from the pan. If desired, whip the optional 100ml of cream with sugar to stiff peaks and pipe rosettes or dollops around the edge.

Using a fine grater or zester, grate the zest of a lime or lemon all over the top of the cake. Arrange a few thin slices of citrus for garnish.

Slice with a sharp knife dipped in hot water for clean cuts. Serve cold.