Description
Cloud-soft mini cheesecakes with a delicate crumb and lightly sweet whipped topping.
Ingredients
Scale
- 8 oz Cream cheese (softened)
- 4 Eggs (separated)
- 3/4 cup Granulated sugar
- 1/2 cup Whole milk
- 1/4 cup Unsalted butter
- 1/2 cup Cake flour
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream (for topping)
- 2 tbsp Powdered sugar
- Fresh raspberries or blackberries for garnish
Instructions
- Preheat oven to 320°F. Line a muffin tin and prepare a water bath in a larger pan.
- Melt cream cheese, butter, and milk together over low heat until smooth. Cool slightly.
- Whisk in egg yolks, vanilla, and lemon juice. Sift in cake flour and cornstarch; mix until silky.
- Beat egg whites with sugar until soft peaks form. Gently fold into the batter in three additions to keep it airy.
- Divide batter into liners. Place muffin tin into water bath and bake 20–25 minutes, then reduce heat slightly and bake another 15–20 minutes until set but jiggly in the center.
- Turn off oven, crack door, and let cool gradually to prevent sinking. Chill before serving.
- Pipe lightly sweetened whipped cream on top and garnish with fresh berries and a dusting of powdered sugar.
Notes
- Ensure cream cheese is softened for easy mixing.
- Use a water bath to maintain moisture during baking.
- Chilling the cupcakes enhances their texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg