Description
Light and airy mini cheesecakes with a soft texture, perfect for a quick treat or dessert.
Ingredients
Scale
- 200g cream cheese
- 50g butter
- 100ml milk
- 4 large eggs
- 100g sugar
- 50g all-purpose flour
- 20g cornstarch
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 160°C (320°F).
- Melt the cream cheese and butter together with the milk until smooth.
- Separate the eggs.
- Whisk the yolks into the cream cheese mixture.
- Combine the flour, cornstarch, and sugar in another bowl.
- Gradually add this to the cream cheese mixture.
- Beat the egg whites in a separate bowl until stiff peaks form.
- Fold the egg whites into the cream cheese mixture gently.
- Pour the batter into cupcake liners placed in a muffin tin.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool before serving.
Notes
Preheating ensures even rise. Melt the cheese mixture to avoid lumps. Beating whites until stiff creates a light texture. Cool them completely for the best texture before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg