360g softened cream cheese
70g confectioners’ sugar
1 egg yolk
100g heavy cream
- Softened the cream cheese. Add in confectioners’ sugar and beat until smooth. Add in cornstarch and beat until smooth. Gradually add in 3 eggs and 1 egg yolk, beat until well combined. Add in heavy cream and mix well.
- Preheat the oven to 428℉(220℃). Line the loaf pan with parchment paper, pour in the batter and send into the oven to bake for 28 minutes. Let the cheesecake cool down in room temperature. Set it in the fridge to cool overnight. Slice and serve.