Ingredients
- 7 oz (200 g) cream cheese, softened
- 3 tablespoons unsalted butter
- 1/4 cup (60 ml) milk
- 3 eggs, separated
- 1/4 teaspoon cream of tartar or lemon juice
- 1/4 cup (50 g) sugar (for egg whites)
- 3 tablespoons (25 g) cake flour
- 2 tablespoons (15 g) cornstarch
- 1/4 cup (50 g) sugar (for yolk mixture)
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat Oven:
Preheat to 320°F (160°C). Line muffin tins or ramekins with parchment or paper cups. Place them in a larger baking pan for a water bath later. - Make the Cream Base:
In a saucepan over low heat, melt the cream cheese, butter, and milk together until smooth. Let cool slightly.
Whisk in egg yolks, vanilla, and sugar (50 g) until creamy. Sift in flour and cornstarch, then whisk until smooth. - Beat the Egg Whites:
In another bowl, beat egg whites with cream of tartar until frothy. Gradually add sugar (50 g) and beat until soft peaks form. - Fold the Batter:
Gently fold one-third of the meringue into the yolk mixture, then fold in the rest carefully to keep the air in the batter. - Bake in Water Bath:
Pour batter into cups (about ¾ full).
Place the pan inside a larger one filled with hot water (about 1 inch deep).
Bake for 25–30 minutes, or until the tops are lightly golden and set. - Cool Slowly:
Turn off the oven and leave the door slightly open for 10 minutes to prevent collapsing. Then remove from oven and cool completely on a rack. - Serve:
Dust with powdered sugar before serving. These are best enjoyed slightly warm or at room temperature.
🌟 Tips
- Room-temperature ingredients make the batter smoother.
- Don’t overbeat the meringue — soft peaks keep the texture fluffy.
- If baking in ramekins, extend baking time to 35–40 minutes.
💛 Result
Soft, cloud-like mini cheesecakes that rise beautifully and melt in your mouth — just like in your photo. Perfect for tea time or a light holiday dessert.
Enjoy !!!
