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1
Heat the oven to 300F.
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2
Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes.
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3
Scrape down the sides of the bowl with a spatula.
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4
Add the sugar and mix for 1 to 2 minutes, until the sugar has been completely incorporated.
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5
Scrape down the sides of the bowl.
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6
Whisk together the cornstarch and salt in a medium bowl.
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7
Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.
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8
With the mixer on medium-low speed, stream in the egg slurry.
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9
Paddle for 3 to 4 minutes, until the mixture is smooth and loose.
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10
Scrape down the sides of the bowl.
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11
Line the bottom and sides of a 6 x 6-inch baking pan with plastic wrap.
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12
Pour the cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes.
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13
Gently shake the pan.
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14
The cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the dead center.
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15
If the cheesecake is jiggly all over, give it 5 minutes more.
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16
And 5 minutes more if it needs it, but its never taken me more than 25 minutes to underbake one.
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17
If the cheesecake rises more than a 1/4 inch or begins to brown, take it out of the oven immediately.
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18
Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set.
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19
The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume.
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20
Once cool, the cheesecake can be stored in an airtight container in the fridge for up to 1 week.
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21
Liquid cheesecake is used in the Carrot Layer Cake (page 117).
