Hotel Breakfast Cheesecake

Do you know the cheesecakes served at hotel breakfasts? If not, it's time to meet them. Hotel cheesecake is low but especially soft and tender, and it takes exactly 5 minutes to make: no separating eggs, no draining cheese and no flour. You just put everything in a stand mixer or a large bowl and whisk. Some people eat it warm, but I like to chill it well in the fridge, like a regular cheesecake.

Ingredients for hotel cheesecake (9½-inch / 24 cm round pan)

• 5 large eggs, at room temperature.
• 225 g cream cheese (I used a 25% fat cream cheese; brick cream cheese such as Philadelphia works well).
• 250 g mascarpone cheese.
• 200 g sugar (1 cup).
• 20 g cornstarch (2 tablespoons).
• 1 teaspoon lemon juice.
• 1 teaspoon vanilla extract.

Instructions

1. Heat the oven to 300°F (150°C).
2. Line the bottom and sides of the pan with parchment paper (on the inside), then wrap the pan in 2 layers of aluminum foil (on the outside) so the water doesn't seep into the cake.
3. In the bowl of a stand mixer fitted with the whisk attachment, put the cream cheese, mascarpone, vanilla and sugar.
4. Whisk for about 4 minutes, until creamy.
5. Add the lemon juice and mix.
6. Add the eggs one at a time, mixing until each is combined.
7. Add the cornstarch and mix briefly until absorbed into the batter.
8. Fold the mixture with a spatula to make sure nothing is left on the sides of the bowl.
9. Pour the batter into the pan and set it inside a large baking pan.
10. Pour hot water into the large baking pan and carefully put it in the oven.
11. Bake the cake at 300°F (150°C) for 25 minutes, then lower the oven to 250°F (120°C) and bake for about another 50 minutes.
12. Turn off the oven and leave the cake inside for about another 30 minutes.
13. Let cool, then move to the fridge to rest overnight.

Good to know

• If you want a taller cake, you can make it in a smaller pan.
• You can dust the cake with powdered sugar or make a sour cream topping.
• Keep hotel cheesecake in the fridge for up to 4 days.