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Creamy Stovetop Cheesecake Custard
Rich, tangy, and impossibly smooth, this stovetop dessert captures everything you love about cheesecake in a spoonable format. It starts with a classic vanilla egg custard that's carefully tempered and thickened over the heat. Once it's ready, you'll melt softened cream cheese directly into the warm base to create a luxurious texture. Serve it chilled on its own, or layer it into your favorite fruit trifles for an elegant finish.
Equipment
- Stovetop
- Saucepan
Ingredients
- 3 large egg yolks plus 1 large egg, at room temperature
- 3 Tbsp. cornstarch
- ½ cup granulated sugar, divided
- 2 cups whole milk
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- 1½ (8-oz.) pkg. cream cheese, softened and cut into 1-inch pieces
Instructions
- 1Whisk the egg yolks, whole egg, cornstarch, and 1/4 cup of the sugar in a large heatproof bowl until lightened in color, 2 to 3 minutes.
- 2Combine the milk and the remaining 1/4 cup of sugar in a medium saucepan over medium heat. Whisk occasionally until the sugar dissolves and the milk begins to boil, about 2 minutes, then remove from the heat.
- 3Whisk the egg mixture constantly while slowly drizzling in about one-third of the hot milk. This tempers the eggs so they don't scramble when added to the hot pan.
- 4Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly. Stir in the vanilla extract and kosher salt.
- 5Return the saucepan to the stove over medium-high heat. Cook for about 4 minutes, whisking the bottom and edges continuously until the liquid thickens and begins to boil. Constant whisking prevents the custard from scorching.
- 6Once bubbles break the surface, continue cooking and whisking for another 2 minutes until quite thick. Remove the pan from the heat.
- 7Pour the hot mixture through a fine mesh strainer into a clean bowl and discard any cooked egg bits. Wipe the saucepan clean, return the strained liquid to the pan, and stir in the softened cream cheese until completely melted and smooth.
- 8Transfer the finished custard to a clean bowl. Press a piece of plastic wrap directly onto the surface so a skin doesn't form. Chill until cold, at least 2 hours.
Notes
- Storage: Keep the custard in the fridge for up to 2 days, tightly covered with plastic wrap pressed directly onto the surface.
- Make ahead: This dessert needs at least 2 hours to chill, making it a great option to prepare the day before you plan to serve it.
- Serving: Enjoy this custard on its own, or use it as a rich layer in fruit trifles and parfaits.