Liquid Cheesecake

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 225g cream cheese
2. 150g sugar
3. 1 tbsp cornstarch
4. 1/2 tsp kosher salt
5. 2 tbsp milk
6. 1 egg

Instructions

1. Heat oven to 300F.
2. Put cream cheese in bowl of stand mixer with paddle attachment and mix on low speed for 2 min. Scrape down sides with spatula. Add sugar and mix for 1-2 min, until sugar is completely incorporated. Scrape down sides.
3. Whisk cornstarch and salt in medium bowl. Whisk in milk in slow, steady stream, then whisk in egg until the mixture is homogeneous.
4. With mixer on medium-low, stream in the egg mixture. Paddle for 3-4 min, until mixture is smooth and loose. Scrape down sides.
5. Line a 6x6" baking pan with plastic wrap. Pour batter into the pan, put the pan in over and bake for 15 min. Gently shake the pan. The cheesecake should be firmer and more set towards the outer boundaries but still be jiggly and loose in the centre. If cheesecake is jiggly all over, give it 5 more min. And another additional 5 min, if necessary, but never more than 25 min. If cheesecake rises more than 1/4 inch or begins to brown, take out from oven immediately.
6. Cool completely, and allow to set. Once cool, store in airtight container in fridge for up to 1 week.