Description
An incredibly light and airy Japanese-style cheesecake baked in individual cupcake portions for a cloud-like texture.
Ingredients
Scale
- 250g cream cheese
- 50g unsalted butter
- 6 large eggs (separated)
- 100g granulated sugar
- 30g cornstarch
- 60ml whole milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 320F (160C).
- Cream together softened cream cheese and butter until smooth.
- Whisk in egg yolks one by one, then stir in milk, lemon juice, and vanilla.
- Sift and fold in cornstarch and 20g of sugar.
- Beat egg whites and remaining sugar until stiff peaks form.
- Gently fold the meringue into the cheese mixture in three additions.
- Spoon into lined cupcake tins and place the tin in a water bath.
- Bake for 50-60 minutes until tops are golden and slightly jiggly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese