Ingredients
Equipment
Method
Step-By-Step Instructions
- Preheat your oven to 445°F (230°C) and line a 6-inch round cake pan with parchment paper.
- In a mixing bowl, beat softened cream cheese until smooth, then add castor sugar, salt, and vanilla paste, mixing until fluffy.
- Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
- Sift cornstarch into the mixture, gently folding it in, then add heavy whipping cream and mix until smooth.
- Pour the cheesecake batter into the prepared cake pan and tap gently to remove air bubbles.
- Bake for 25 minutes at 430°F (220°C) until the top is golden brown and the center is slightly jiggly.
- Let the cheesecake cool on a wire rack until room temperature, then refrigerate uncovered for at least 4 hours.
- Serve at room temperature after allowing the cheesecake to sit out for 30 minutes.
Nutrition
Notes
Avoid overmixing to keep the cheesecake dense and creamy. For storage, refrigerate leftovers in an airtight container for up to 5 days.