It's true—the active prep time for this cheesecake is just 15 minutes.
⅔ cup sour creamPreheat the oven to 425°F.In the bowl of a stand mixer, or in a large bowl with a wooden spoon, beat the cream cheese until soft and pliable. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition.In another bowl, mix the corn starch and salt together, then stir thisLine a 8-inch baking tin with a piece of baking paper, large enough to line the base and come right up over the edges.
You want the paper coming over the top of the tin, as this will help you to lift the baked cheesecake out. It’s important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and place in the middle of the oven.Bake for 45–50 minutes until dark on top and puffy.
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