12.7 oz cream cheese 5/8 cups confectioners sugar 4 1/4 teaspoon corn starch 2/3 cup heavy cream Like some of the other bakers, I made modifications… I doubled the recipe to fill the loaf pan, added a teaspoon of vanilla (but it could have used more), used the water bath method, cooked it for 35 minutes at 350 degrees F and then turned up the heat to 425 degrees F for 20 minutes (my oven isn’t the best), and instead of pulling it from the oven immediately, I turned it off and left the cheesecake in the oven for about an hour until the oven was room temp (ovens will vary on this). It only fell a little but the consistency is more like flan as another baker pointed out. I made a light caramel sauce for mine.