Watch the full recipe video here!


24 oz cream cheese, room temp
4 large eggs, room temp
1 ½ cups heavy whipping cream, room temp
200g granulated sugar 
2 tbsp cornstarch
½ tsp sea salt
2 tsp vanilla extract

Hand mixer
8 inch round pan


  • Preheat oven to 400F. Line your baking pan with two large sheets of parchment paper, allowing them to overhang.

  • Place the room temperature cream cheese, sugar, tapioca flour, salt, and vanilla in a bowl, and use your hand mixer at a low speed to beat the mixture until it’s smooth (no chunks). Scrape sides of bowl consistently to make sure everything is getting incorporated.

  • With your hand mixer running at a low speed, slowly add your eggs one at a time, waiting for each egg to be fully incorporated before adding the next.

  • Once the eggs are fully incorporated, slowly stream in the heavy whipping cream. Mix until fully incorporated, and the batter is smooth.

  • Pour the mixture directly into the parchment-lined pan. Once poured in, tap the pan on the counter a few times to make sure there are no air bubbles.

  • Bake for 40-50 minutes. The cheesecake should be a golden brown or darker brown, puffed around the edges but jiggly in the center. 

  • Set the cheesecake aside to cool in the pan at room temperature for 2 hours, then refrigerate for at least 4-6 hours before serving.