Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, beat the softened cream cheese with an electric mixer for about 30 seconds until smooth and creamy.
- Add the sugar, cornstarch, vanilla extract, and salt, and mix until the mixture is light and fluffy. Then, add the egg and heavy cream, mixing until the batter is smooth and completely combined.
- Line two mini ramekins (3 inches wide by 2 inches high) with parchment paper, letting the edges of the paper extend slightly over the sides.
- Divide the batter evenly between the two prepared ramekins. Bake for 18 minutes, or until the tops are deeply golden brown, almost dark brown, and the centers are set with a slight jiggle.
- Remove from the oven and allow the cheesecakes to cool before serving! (WATCH VIDEO BELOW)
Nutrition
Notes
- These keep in the fridge for up to 3 days in an airtight container, and honestly they're better on day two once they've fully set.
- You can freeze them wrapped individually for up to a month, then thaw overnight in the fridge. Let them come back toward room temperature before eating, they're much better that way than straight from the cold.
Everything at room temperature, especially the cream cheese and egg. Cold ingredients give you a lumpy batter and uneven baking.
Don't overmix once it's smooth. Too much air makes it puff up and then sink.
Line the dishes with parchment and let it stick up over the sides, which is how you lift them out cleanly.
Go by color, not the timer. Deep golden and almost dark is right, and it needs to still jiggle in the middle.