1 ¾ cup (400 g) cream cheese, room temperature
100 g granulated sugar
3 large eggs
6 g corn starch
1 teaspoon vanilla extract
200 ml heavy cream
In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth, about 2 minutes. Preheat oven to 480ºF.
Add eggs and beat to combine, then add corn starch, vanilla extract, and heavy cream. Beat until thoroughly combined, about 30 seconds.
Line the pot with a sheet of parchment paper large enough to cover the sides. Pour in batter and transfer to oven.
Bake, uncovered, until top is a very deep black-brown, about 30 minutes or until toothpick comes out clean. Let cheesecake rest in the pot’s residual heat until cooled.
Take cheesecake out of the pot by holding the parchment paper and transfer to fridge. Once completely cooled, cut into wedges, and serve.
You can pair the cheesecake with a dark cherry jam to balance the sweetness with a hint of acidity.
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