Soften and mix the cream cheese - Make sure your 50 g of cream cheese is fully softened at room temperature. Add the 20 g of white sugar and mix with a spatula or hand mixer until the mixture is smooth, creamy, and well combined with no visible lumps.

Add the egg - Crack the 1 egg into the cream cheese mixture. Mix again until the egg is fully incorporated. The batter should look smooth and homogeneous.

Add the heavy cream - Pour in the 50 g of heavy cream. Continue to mix until everything is well combined and the batter is silky smooth.

Add the cornstarch - Sift the 6 g of cornstarch into the batter. This prevents lumps. Mix until the batter is smooth and completely free of any dry streaks or lumps.

Strain the batter - For an ultra-smooth, professional-quality cheesecake, pass the entire batter through a fine-mesh sieve. This will catch any remaining lumps of cream cheese or undissolved cornstarch.

Prepare the mold - Line the inside of a 4-inch cake mold with parchment paper. The paper should come up higher than the sides of the mold since Basque cheesecake rises and then falls. Press the paper firmly against the bottom and sides.

Pour the batter - Pour the strained Basque batter into the prepared mold. Gently tap the mold on the counter a few times to release any trapped air bubbles.

First bake - Place the mold in the air fryer. Bake at 180°C for 10 minutes. The surface should look slightly charred and caramelized around the edges.

Cover and continue baking - Remove the mold from the air fryer. Cover the top loosely with aluminum foil. Using a toothpick, poke a few small holes in the foil. This allows steam to escape while preventing the top from burning. Return the mold to the air fryer and bake for another 5 minutes at 180°C.

Cool completely - Remove the mold from the air fryer. Let the Basque layer cool completely to room temperature before adding the mousse layer. Do not rush this step — if the Basque layer is still warm, it will melt the mousse.

Soften the gelatin - Place the 2.5 g gelatin sheet in a bowl of cold water. Let it soak for 5-10 minutes until it becomes completely soft and pliable. Do not use warm water for this step.

Mix the cream cheese and sugar - In a separate bowl, combine the 20 g of cream cheese and 2.5 g of white sugar. Mix until the mixture is smooth, creamy, and completely free of lumps.

Add the heavy cream - Add the 50 g of heavy cream to the cream cheese mixture. Mix until everything is well combined and smooth.

Warm the milk and dissolve the gelatin - Warm the 25 g of milk in a small saucepan or microwave until it is just warm to the touch (about 40-50°C). Do not let it boil. Remove the softened gelatin sheet from the cold water and squeeze out any excess water. Add the gelatin to the warm milk and stir until it is completely dissolved.

Combine the mixtures - Pour the warm milk-gelatin mixture into the cream cheese mixture. Stir until everything is fully combined and smooth.

Add the strawberry jam - Add the 50 g of strawberry jam to the bowl. Mix until the jam is evenly incorporated and the mousse mixture is a uniform pink color.

Pour the mousse layer - Gently and slowly pour the strawberry mousse mixture over the completely cooled Basque layer in the mold. The mousse should spread evenly on top. If the mousse is too warm, let it sit for a few minutes before pouring.

Chill to set - Transfer the assembled cake to the refrigerator. Chill for at least 4 hours, or until the mousse layer is completely firm and set. Overnight chilling is fine if you want to make it ahead.

Remove from the mold - Once fully set, carefully lift the cake out of the mold using the parchment paper. Peel away the paper from the sides.

Arrange the strawberries - Place the 6 strawberry halves on top of the cake in a decorative pattern. You can arrange them in a circle around the edge, in a star shape, or simply pile them in the center — whatever looks beautiful to you.

Dust with powdered sugar - Using a fine-mesh sieve, evenly dust a light layer of powdered sugar over the strawberries and the top of the cake. This adds a beautiful snowy finish and a touch of extra sweetness.

Serve immediately - The cake is now ready to serve. Enjoy it cold, straight from the refrigerator.