Creamy Baked Custard Cake (Crustless Cheesecake Style)
A silky, creamy dessert with a custard-like center and a lightly golden top—similar to a crustless cheesecake but even more delicate.
Ingredients
500 g (18 oz) cream cheese, softened
4 large eggs, room temperature
1 cup (240 ml) heavy cream
¾ cup (150 g) granulated sugar
1 tsp vanilla extract
2 tbsp cornstarch
¼ tsp salt
Instructions
Preheat the oven
Heat oven to 325°F (165°C).
Line an 8-inch (20 cm) round cake pan with parchment paper.
Make the batter
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.
Bake
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.
Cool
Let cool at room temperature for 1 hour.
Refrigerate for at least 4 hours or overnight for the best texture.
