Christina Tosi’s Cheesecake

by0| PUBLISHED Jul 1, 2015 11:14 PM
Christina Tosi’s Cheesecake
This vanilla cake is anything but basic—the tang of buttermilk adds interest, while brown sugar bumps the earthy vanilla notes. Christina Tosi uses it as the base for her towering, masterful Strawberry Lemon Layer Cake. Get the recipe for Vanilla Cake. Matt Taylor-Gross

Just one part of Christina Tosi's masterful Strawberry Lemon Layer Cake, this mini cheesecake also works as a stand-alone (and gluten-free) dessert for a small group.

Yield: makes one 6-inch cheesecake

Time: 35 minutes


  • <sup>1</sup>⁄<sub>2</sub> tsp. cornstarch
  • <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
  • 2 tbsp. whole milk
  • 1 large egg
  • 1 (8-oz.) package cream cheese, softened
  • <sup>3</sup>⁄<sub>4</sub> cup sugar


  1. Heat the oven to 300° and line a 6-inch round cake pan with plastic wrap. In a small bowl, whisk the cornstarch with the salt and then stir in the milk and egg until smooth. In a medium bowl, beat the cream cheese on medium speed of a hand mixer until smooth and fluffy, 2 minutes. Add the sugar and continue mixing until fluffy, 2 minutes more. Add the cornstarch slurry, and beat until smooth and loose, 3 minutes.
  2. Scrape the batter into the prepared pan and bake until set at the edges, but not browned, and still loose in the center, 20 minutes. Transfer to a rack and let cool completely. Store the cheesecake in the refrigerator for up to 1 week.