Description
Exquisitely light and airy soufflé-style cheesecake cupcakes with a delicate tang and a signature wobbly texture.
Ingredients
140g cream cheese, block style at room temperature
40g unsalted butter
50ml whole milk
5 large eggs, separated
40g cake flour
15g cornstarch
80g fine granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Hot water for the bain-marie
Instructions
Step 1: Preheat your oven to 320°F (160°C) and line a 12-slot muffin tin with paper liners.
Step 2: Melt the cream cheese, butter, and milk together in a double boiler until perfectly smooth.
Step 3: Remove from heat and sift in the cake flour and cornstarch, whisking until combined.
Step 4: Add the 5 egg yolks and vanilla extract to the cheese mixture, whisking until the batter is glossy.
Step 5: In a clean bowl, whip egg whites with lemon juice, gradually adding sugar until soft peaks form.
Step 6: Gently fold the meringue into the batter in three additions, maintaining as much air as possible.
Step 7: Fill the liners 3/4 full and place the tin in a large pan filled with 1 inch of hot water.
Step 8: Bake at 320°F for 20 mins, then at 285°F for 45-50 mins. Cool in the oven with the door ajar.
Notes
Ensure all dairy and eggs are at room temperature before beginning to prevent the batter from curdling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 185 kcal
- Sugar: 10g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 85mg
