Description
A light and airy dessert that combines the flavors of cheesecake and the texture of a fluffy cotton cake.
Ingredients
Scale
- 200g cream cheese
- 50g unsalted butter
- 100ml milk
- 3 large eggs, separated
- 60g granulated sugar
- 40g all-purpose flour
- 20g cornstarch
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 160°C (320°F) and line a cupcake tray with paper liners.
- In a mixing bowl, combine cream cheese, butter, and milk. Heat gently until melted and smooth.
- Remove from heat and let it cool slightly. Then, whisk in the egg yolks, one at a time.
- Sift in the flour and cornstarch, mixing until just combined.
- In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the batter.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
- Bake in a water bath for 20-25 minutes or until the tops are lightly golden and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, you can add lemon zest to the batter.
- These cupcakes are best served chilled.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg