Liquid Cheesecake
Recipe information
Yield
Makes about 325 g (1 1/2 cups)
Ingredients
Preparation
Step 1
Heat the oven to 300°F.
Step 2
Put 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 has been completely incorporated. Scrape down the sides of the bowl.
Step 3
Whisk together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.
Step 4
With the mixer on medium-low speed, stream in the egg slurry. Paddle for 3 to 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
Step 5
Line the bottom and sides of a 6 × 6-inch baking pan with plastic wrap. 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 toward the outer boundaries of the baking pan but still be jiggly and loose in the dead center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it, but it’s never taken me more than 25 minutes to underbake one. If the cheesecake rises more than a 1/4 inch or begins to brown, take it out of the oven immediately.
Step 6
Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set. The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to 1 week.
Elsewhere in this book
Step 7
Liquid cheesecake is used in the Carrot Layer Cake (page 117).
