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Ingredients
- 225 g (8 ounces) cream cheese
- 150 g (3/4 cup) granulated sugar
- 6 g (1 tablespoon) cornstarch
- 2 g (1/2 teaspoon) kosher salt
- 25 g (2 tablespoons) whole milk
- 1 large egg
- Makes about 325 g ( 1 1/2 cups)
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
Liquid Cheesecake:
1. Preheat oven to 300°F.
2. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1 to 2 minutes, until the sugar is completely incorporated. Scrape down the sides of the bowl.
3. Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream. Whisk in the egg until everything is thoroughly combined.
4. With the mixer on medium-low speed, stream in the egg mixture. Paddle for 3 to 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
5. Line the bottom and sides of a 6″x6″ baking pan with plastic wrap (I used a 6″ round Pyrex, and had to bake it a bit longer, but it worked fine). Pour the cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set at the edges, but still jiggly and loose in the center. If the cheesecake is jiggly all over, cake for 5 minute intervals until it is done. If the cheesecake rises more than 1/4 inch or begins to brown, take it out of the oven immediately. Cool completely before using.
The cheesecake can be stored in an airtight container in the fridge for up to 1 week.
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