Description
Delightful and light cupcakes combining rich creaminess of cheesecake with airy fluffiness of a soufflé.
Ingredients
Scale
- 1 cup cream cheese
- 1/2 cup milk
- 1/4 cup unsalted butter
- 3 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine cream cheese, butter, and milk. Melt them together until smooth.
- Add the sugar, vanilla extract, and lemon juice to the mixture and stir well.
- Separate the egg whites and yolks; add the yolks to the mixture.
- Sift in the flour and mix until smooth.
- In another bowl, whip the egg whites with salt until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Pour the batter into cupcake liners.
- Bake in a water bath for about 25-30 minutes or until fluffy.
- Let cool, then dust with powdered sugar before serving.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to a month; thaw overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Japanese cheesecake, cupcakes, dessert, light dessert, fluffy cheesecake