Just one part of Christina Tosi's masterful Strawberry Lemon Layer Cake, this mini cheesecake also works as a stand-alone (and gluten-free) dessert for a small group.
Ingredients
- 1⁄2 tsp. cornstarch
- 1⁄2 tsp. kosher salt
- 2 tbsp. whole milk
- 1 large egg
- 1 (8-oz.) package cream cheese, softened
- 3⁄4 cup sugar
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Instructions
Step 1
Heat the oven to 300° and line a 6-inch round cake pan with plastic wrap. In a small bowl, whisk the cornstarch with the salt and then stir in the milk and egg until smooth. In a medium bowl, beat the cream cheese on medium speed of a hand mixer until smooth and fluffy, 2 minutes. Add the sugar and continue mixing until fluffy, 2 minutes more. Add the cornstarch slurry, and beat until smooth and loose, 3 minutes.
Step 2
Scrape the batter into the prepared pan and bake until set at the edges, but not browned, and still loose in the center, 20 minutes. Transfer to a rack and let cool completely. Store the cheesecake in the refrigerator for up to 1 week.
- Heat the oven to 300° and line a 6-inch round cake pan with plastic wrap. In a small bowl, whisk the cornstarch with the salt and then stir in the milk and egg until smooth. In a medium bowl, beat the cream cheese on medium speed of a hand mixer until smooth and fluffy, 2 minutes. Add the sugar and continue mixing until fluffy, 2 minutes more. Add the cornstarch slurry, and beat until smooth and loose, 3 minutes.
- Scrape the batter into the prepared pan and bake until set at the edges, but not browned, and still loose in the center, 20 minutes. Transfer to a rack and let cool completely. Store the cheesecake in the refrigerator for up to 1 week.
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