Ingredients
For the Cheesecake Batter:
8 oz cream cheese, softened
1/4 cup milk
2 tablespoons unsalted butter
3 egg yolks
1/4 cup cake flour
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
For the Meringue:
3 egg whites
1/4 cup granulated sugar
1/4 teaspoon cream of tartar (optional)
Instructions
1. Preheat oven to 325°F (160°C) and line a muffin pan with cupcake liners.
2. Melt cream cheese, milk, and butter together until smooth. Let cool slightly.
3. Whisk in egg yolks, vanilla, and lemon juice.
4. Sift in flour and cornstarch; mix gently until smooth.
5. In a separate bowl, whip egg whites with sugar until soft, glossy peaks form.
6. Fold the meringue gently into the batter in three additions.
7. Fill cupcake liners nearly full.
8. Place pan in a water bath and bake for 20–25 minutes, then turn off oven and leave the door slightly open.
9. Cool slowly to prevent shrinking or cracking.
Notes
Use room temperature ingredients for a smooth batter.
Avoid overwhipping the egg whites for best texture.
Cool cupcakes gradually in the oven with the door ajar.
Serve with fresh berries or dust with powdered sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg