Description
Feather-light, jiggly cheesecake cupcakes crowned with silky whipped cream.
Ingredients
Scale
- 8 oz cream cheese, softened
- ¼ cup whole milk
- 4 large eggs, separated
- ¼ cup unsalted butter
- ⅓ cup granulated sugar
- ½ cup cake flour (sifted)
- 1 tbsp cornstarch
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
- Whipped cream (for topping)
- Powdered sugar (optional dusting)
Instructions
- Preheat oven to 320°F. Line a muffin pan and prepare a water bath.
- Melt cream cheese, butter, and milk together over low heat until smooth; cool slightly.
- Whisk in egg yolks and vanilla, then fold in sifted cake flour and cornstarch until silky.
- In a separate bowl, beat egg whites with cream of tartar. Gradually add sugar and whip to soft glossy peaks.
- Gently fold meringue into batter in three additions to keep it airy.
- Fill liners ¾ full. Bake in a water bath for 25–30 minutes until set but still slightly jiggly.
- Cool completely, then pipe tall swirls of whipped cream on top before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to maintain the light texture.
- Adjust baking time based on your oven’s performance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg