Sort ingredients
nett.j.s
QR Code
Listen
Pdf
Preheat the oven to 325°F (165°C).
Line an 8-inch (20 cm) round cake pan with parchment paper.
Beat the cream cheese until smooth and creamy.
Add sugar and mix until combined.
Beat in eggs one at a time.
Mix in vanilla extract, salt, and cornstarch.
Slowly pour in the heavy cream and mix until smooth.
Pour batter into the prepared pan.
Tap the pan gently on the counter to remove air bubbles.
Bake for 45–55 minutes, until the top is lightly golden and the center still has a slight jiggle.
Let cool at room temperature for 1 hour.
Refrigerate for at least 4 hours or overnight for the best texture.