Ingredients
250g cream cheese softened room-temp
150g heavy cream room-temp
2 eggs (about 55g each) room-temp
1 egg yolk room-temp
65g sugar
12g cornstarch
1 tbsp vanilla extract
1 tbsp lemon juice
Steps:
- Soften the cream cheese. In a clean bowl, bring together cream cheese, sugar and cornstarch. Use a hand mixer to beat until well combined. Beat in 2 eggs and 1 egg yolk until well combined. Add in heavy cream, lemon juice and vanilla extract and mix well. Sift once.
- Line the 6-inch round cake pan with parchment paper. Preheat the oven to 428℉(220℃).
- Pour all the batter into the cake pan. Taps and send into the oven. Let bake for 20 minutes. Let the cheesecake set in the fridge to cool for 2 hours and serve.
