Cornstarch in cheesecake prevents that dreaded crack by absorbing moisture—pastry chefs discovered this trick in 1920s New York.
Cheesecake
Indulge in the creamy goodness of this no-fuss cheesecake that puts the spotlight on rich, velvety cream cheese, blended to perfection with fresh eggs and a hint of vanilla. Forget the crust—this dessert is all about that luscious texture and pure flavor that will have you coming back for seconds. Whip it up in no time and treat yourself to a slice of simplicity!
Prep
15
min
Cook
38
min
Serves
8
people
Level
intermediate
The Story
This Italian-American hybrid was born when Sicilian ricotta masters hit New York's Lower East Side in the 1900s and discovered Philadelphia cream cheese—they ditched their traditional ricotta for this tangy American invention, creating a dessert that's neither authentically Italian nor properly American, but somehow more addictive than both combined.
Regional Twist
In Rome's Trastevere district, they swap half the mascarpone for fresh ricotta and fold in candied orange zest, creating a lighter texture that Romans insist is superior to any American heavyweight.
📝 Ingredients
Shopping List
- 280 grams cream cheese
- 4 eggs
- 499 milliliters heavy cream
- 250 grams mascarpone
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- 100 grams white sugar
👨🍳 Instructions
- 1
Preheat the oven to 190°C (375°F).
- 2
In a bowl, mix 280 grams of cream cheese, 250 grams of mascarpone, and 100 grams of white sugar until smooth.
- 3
Add 4 eggs one at a time, mixing slowly after each addition.
- 4
Incorporate 499 milliliters of heavy cream and 1 teaspoon of cornstarch into the mixture.
- 5
Prepare a baking mold with parchment paper and pour the mixture into it.
- 6
Bake for 38 minutes.
- 7
Allow to cool before refrigerating for 6 hours.
- 8
Once set, carefully remove from the mold and serve.
💡 Pro Tips
- ✓Bring cream cheese and mascarpone to 65-70°F (18-21°C) before mixing to prevent lumps, as cold dairy proteins resist emulsification and create texture irregularities.ingredient65-70°F
- ✓Add eggs at room temperature one at a time, mixing only until just incorporated to prevent overbeating which introduces air bubbles that cause surface cracks during baking.technique
- ✓Use a water bath (bain-marie) at 325°F (163°C) instead of direct heat to maintain even temperature and prevent the proteins from coagulating too quickly, which causes curdling.equipment325°F
- ✓Test doneness by gently shaking the pan - the center should jiggle like set Jell-O with a 2-inch diameter wobble, indicating proteins have set but retained moisture.timing2-inch diameter
- ✓Cool gradually by turning off oven and cracking door open for 1 hour before removing to prevent thermal shock that causes the surface to contract and crack.timing1 hour
Share this recipe
Prep
15
min
Cook
38
min
Serves
8
people
Level
intermediate
Share this recipe
Cornstarch in cheesecake prevents that dreaded crack by absorbing moisture—pastry chefs discovered this trick in 1920s New York.
Cheesecake
Indulge in the creamy goodness of this no-fuss cheesecake that puts the spotlight on rich, velvety cream cheese, blended to perfection with fresh eggs and a hint of vanilla. Forget the crust—this dessert is all about that luscious texture and pure flavor that will have you coming back for seconds. Whip it up in no time and treat yourself to a slice of simplicity!
The Story
This Italian-American hybrid was born when Sicilian ricotta masters hit New York's Lower East Side in the 1900s and discovered Philadelphia cream cheese—they ditched their traditional ricotta for this tangy American invention, creating a dessert that's neither authentically Italian nor properly American, but somehow more addictive than both combined.
Regional Twist
In Rome's Trastevere district, they swap half the mascarpone for fresh ricotta and fold in candied orange zest, creating a lighter texture that Romans insist is superior to any American heavyweight.
📝 Ingredients
Shopping List
- 280 grams cream cheese
- 4 eggs
- 499 milliliters heavy cream
- 250 grams mascarpone
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- 100 grams white sugar
👨🍳 Instructions
- 1
Preheat the oven to 190°C (375°F).
- 2
In a bowl, mix 280 grams of cream cheese, 250 grams of mascarpone, and 100 grams of white sugar until smooth.
- 3
Add 4 eggs one at a time, mixing slowly after each addition.
- 4
Incorporate 499 milliliters of heavy cream and 1 teaspoon of cornstarch into the mixture.
- 5
Prepare a baking mold with parchment paper and pour the mixture into it.
- 6
Bake for 38 minutes.
- 7
Allow to cool before refrigerating for 6 hours.
- 8
Once set, carefully remove from the mold and serve.
💡 Pro Tips
- ✓Bring cream cheese and mascarpone to 65-70°F (18-21°C) before mixing to prevent lumps, as cold dairy proteins resist emulsification and create texture irregularities.ingredient65-70°F
- ✓Add eggs at room temperature one at a time, mixing only until just incorporated to prevent overbeating which introduces air bubbles that cause surface cracks during baking.technique
- ✓Use a water bath (bain-marie) at 325°F (163°C) instead of direct heat to maintain even temperature and prevent the proteins from coagulating too quickly, which causes curdling.equipment325°F
- ✓Test doneness by gently shaking the pan - the center should jiggle like set Jell-O with a 2-inch diameter wobble, indicating proteins have set but retained moisture.timing2-inch diameter
- ✓Cool gradually by turning off oven and cracking door open for 1 hour before removing to prevent thermal shock that causes the surface to contract and crack.timing1 hour