24 cm springform pan
For 10-12 portions
butter for the edge
950 g plain double cream cheese, e.g. Prix Garantie, at room temperature
250 g sugar
40 g cornstarch
7 eggs beaten at room temperature
¾ lemon, squeezed
6 dl full cream at room temperature
1½ tsp vanilla paste
Preheat the oven to 240°C (in hot air/swivel heat mode).
Line the bottom of the springform pan with parchment paper. Butter the edge. Line the edge with a sheet of baking paper, extending 4-5 cm beyond the pan.
Briefly mix cream cheese with sugar. Add cornstarch and mix. Beat eggs, add to cream cheese, stirring gently. Mix only until the mixture is homogeneous (approx. 30 sec).
Add lemon juice, cream and vanilla paste. Gently fold in until mixture is smooth.
Pour the mixture into the springform pan. Gently tap the pan 2-3 times on the table to remove air bubbles.
Bake for 30-35 min in the middle of a hot oven. Remove from oven. The cheesecake should be golden brown on top and the consistency should resemble that of a flan (the inside is still creamy).
Let cool at least 4 hours at room temperature. Turn out, serve.