Liquid Cheesecake
  • 8 oz. Cream Cheese
  • ¾ cup Sugar
  • 1 tablespoon cornstarch
  • ½ tsp. kosher salt
  • 2 tablespoons milk
  • 1 egg
  1. Heat oven to 300 F. Put cream cheese into a medium sized bowl and using an electric mixer, beat on medium speed for 2 mins. Scrape down the sides of the bowl with a spatual. Add the sugar and mix for 1-2 mins, until the sugar has been completely incorproated. Scraped down the sides of the bowl .
  2. Whish together the cornstarch and salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous. (ps I love that she uses the word "slurry")
  3. With the mixer on a medium low speed stream in the egg slurry. Paddle for 3 or 4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.
  4. Line the sides and bottom of a 6x6 baking pan with plastic wrap. (I used an 8x8 pan- I don't think it matters much.) Pour the cheesecake batter into the pan and bake for 15 mins. It is done when it is set on the edges but still jiggly in the center. If the edges aren't quite set, bake for 5 min increments until it's done- no more than 25 minutes.
  5. Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy, and spreadable and can be stored in the fridge in an air-tight container for up to a week.
This full recipe will make way more than enough for these truffles. There are many uses for it though- I think it would be amazing as a glaze for cinnamon rolls!
Recipe by The Baker Chick at