✅ Ingredients
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4 oz (115 g) cream cheese, softened
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2 tbsp unsalted butter, softened
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3 tbsp milk
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3 large eggs, separated
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¼ cup (50 g) granulated sugar
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3 tbsp (25 g) cake flour (or all-purpose flour sifted)
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1 tbsp (10 g) cornstarch
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¼ tsp cream of tartar (or a few drops of lemon juice)
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Powdered sugar for dusting
👩🍳 Instructions
1️⃣ Preheat the Oven
Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners or lightly grease ramekins.
2️⃣ Make the Cream Cheese Base
In a heatproof bowl over simmering water (double boiler), melt together cream cheese, butter, and milk until smooth.
Remove from heat and let cool slightly.
3️⃣ Add the Yolks & Dry Ingredients
Whisk in egg yolks, then sift in flour and cornstarch. Mix until smooth and lump-free.
4️⃣ Whip the Egg Whites
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar and beat until soft peaks form — glossy but not stiff.
5️⃣ Fold the Mixtures Together
Gently fold the egg white mixture into the cream cheese batter in 3 parts.
Use a spatula and fold carefully to keep the batter airy.
6️⃣ Pour & Bake
Divide batter evenly into cupcake liners or ramekins (fill about ¾ full).
Place the muffin tin or ramekins in a larger baking pan, then pour hot water halfway up the sides — this creates a water bath for even, gentle baking.
Bake for 25–30 minutes, or until lightly golden and set.
7️⃣ Cool Gradually
Turn off oven and crack the door open slightly. Let the cheesecakes cool slowly to prevent collapse.
Once cool, dust with powdered sugar before serving.
🍮 Tips for Perfect Fluffiness
Do not overmix when folding in egg whites — this keeps the cakes soft and airy.
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Room temperature ingredients give smoother batter.
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The water bath prevents cracking and keeps moisture in.
❤️ Optional Variations
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Add lemon zest or vanilla extract for a flavor twist.
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Top with fresh berries, whipped cream, or a drizzle of honey.