🧾 Ingredients:
- 250g cream cheese (softened)
- ¼ cup (60ml) milk
- 50g butter
- 4 eggs (separated)
- ½ cup (100g) sugar (divide into 2 parts)
- ½ cup (60g) cake flour (or all-purpose flour sifted)
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional, for freshness)
👩🍳 Instructions:
1. Prepare Base
- Preheat oven to 160°C (320°F).
- Line muffin cups with cupcake liners.
- In a bowl over hot water (double boiler), melt cream cheese, milk, and butter until smooth.
2. Mix Batter
- Remove from heat. Add egg yolks one at a time, mixing well.
- Add vanilla and lemon juice.
- Sift in flour and cornstarch. Mix until smooth and lump-free.
3. Make Meringue
- In another bowl, beat egg whites until foamy.
- Gradually add half of the sugar and beat until soft peaks form (not stiff).
4. Combine
- Gently fold meringue into the batter in 2–3 batches.
- Use a spatula and fold slowly to keep the air inside.
5. Bake (Water Bath)
- Pour batter into liners (almost full).
- Place tray in a larger pan and add hot water (water bath).
- Bake for 20–25 minutes.
6. Cool Slowly
- Turn off oven, leave door slightly open, and let cheesecakes cool inside (prevents cracking).
✨ Tips:
- Don’t overmix after adding egg whites—this keeps them fluffy.
- Water bath is key for soft, soufflé texture.
- Chill slightly before serving for best flavor.
