- 200g (7 oz) cream cheese, softened
- 50g (3½ tbsp) unsalted butter
- 100ml (⅓ cup + 1 tbsp) milk
- 3 large eggs, separated
- 60g (½ cup) cake flour, sifted
- 15g (1 tbsp) cornstarch
- ¼ tsp cream of tartar
- 70g (⅓ cup) granulated sugar
- ½ tsp vanilla extract
- Powdered sugar (for dusting, optional)
Preparation:
- Preheat oven to 300°F (150°C). Line a muffin tin with cupcake liners.
- In a heatproof bowl over a pot of simmering water, melt cream cheese, butter, and milk together. Stir until smooth. Remove from heat and let cool slightly.
- Whisk in egg yolks, vanilla extract, cake flour, and cornstarch until smooth.
- In a separate clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
- Gently fold the egg white mixture into the cream cheese batter in three parts, keeping as much air as possible.
- Pour batter evenly into cupcake liners, filling about ¾ full.
- Place the muffin tin in a larger baking pan and pour hot water into the outer pan to create a water bath.
- Bake for 25–30 minutes until set and lightly golden. Let them cool in the oven with the door slightly open for 10 minutes to prevent deflation.
Serving and Storage Tips: Serve chilled or at room temperature, dusted with powdered sugar or topped with a dollop of whipped cream or fresh fruit. Store in the fridge in an airtight container for up to 3 days.
Variants:
- Matcha Version: Add 1 teaspoon of matcha powder to the yolk mixture for a green tea twist.
- Lemon Zest: Mix in ½ teaspoon of lemon zest for a citrusy note.
- Chocolate Swirl: Swirl in melted dark chocolate before baking for a rich contrast.
FAQ:
- Why did my cheesecakes deflate? Sudden temperature changes can cause deflation. Let them cool gradually in the oven.
- Can I make them without a water bath? It’s not recommended—the water bath keeps the texture delicate and prevents cracking.
- Can I freeze them? Yes, wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving.
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