Creamy Cheese Cake
Ingredients
- 227 grams (8 ounces) cream cheese, at room temperaqture
- 75 ml (5 tablespoons) sugar
- 2 eggs plus 1 egg yolk, at room temperature
- 135 ml (1/2 cup plus 1 tablespoon) heavy cream, at room temperature
- 5 ml (1 teaspoon) vanilla extract
- 5 ml (1 teaspoon) corn starch
- 10 ml (2 teaspoons) lemon juice
- 5 ml (1 teaspoon) finely grated lemon zest
Preparation
- Preheat the oven to 249°C (480°F). Wet a piece of parchment paper with water and squeeze it out. Line a 15 cm (6 inch) round pan with the wet paper.
2. In a medium mixing bowl, combine cream cheese and sugar until blended. Add eggs and yolk to the bowl one at a time, mixing well after each addition.
3. Add heavy cream, vanilla extract and corn starch, and mix until blended. Add lemon juice and zest and mix until very smooth. Pour the mixture into the prepared pan. Put the pan on a baking sheet and bake for 18 minutes.
4. Remove cake from oven allow to cool to room temperature. Cover and refrigerate for at least 5 hours, preferably overnight. Serve chilled or at room temperature.
3 thoughts on “Creamy Cheese Cake”
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Madoka Moriya
Madoka Moriya is from Tokyo, Japan and currently lives in Virginia, USA. Her passion is to tell people and share about Japanese culture and food! She has found the opportunities. She enjoys cooking, taking photos, and posting on social media. “Home made”, “local food”, “organic”, “herb”,”seasonal” and “easy&yummy&healthy” are her favorite words.
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My mother use to make a crustless cheesecake, I thought it was THE best. Looking forward to trying this uncomplicated recipe!!
Super yummy and creamy!! So easy to make!!! Kids loved it….thumbs up!
Thank you so much!!