Steps:
1. Mix cream cheese and sugar, then gently melt over a double boiler until smooth.
2. Add the egg yolk and eggs in batches, mixing well after each addition.
3. Sift cornstarch into the heavy cream and whisk until fully dissolved.
4. Combine the cream mixture with the cheese batter and mix until smooth.
5. Pour into a lined 6‑inch mold.
6. Bake using a low‑then‑high method: start low to prevent cracking, then brown at a higher temperature.
7. Cool slowly before refrigerating to maintain a creamy texture.
Common Mistakes:
• Cracking: Starting temperature was too high. Begin low, then brown at the end.
• Concave center: Batter wasn’t fully mixed or the oven wasn’t properly preheated.
• Steamed‑egg texture: Not baked hot enough to set; also cooled too quickly before chilling.
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