Ingredients
- Cream Cheese: 4 oz (113g), softened
- Unsalted Butter: 2 tablespoons (28g)
- Whole Milk: 1/4 cup (60ml)
- Large Eggs: 3, separated (yolks and whites)
- Granulated Sugar: 1/2 cup (100g), divided
- Cake Flour (sifted): 1/4 cup (30g)
- Lemon Juice: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Line a standard muffin tin with 9-12 paper liners. Prepare a shallow water bath (bain-marie) by placing the muffin tin inside a larger roasting pan that will be partially filled with hot water.
- Step 2: In a heatproof bowl set over a saucepan of simmering water (or a microwave), combine the cream cheese, butter, and milk. Stir until smooth and completely melted. Remove from heat and immediately whisk in the 3 egg yolks and lemon juice, followed by the sifted cake flour until the batter is smooth and lump-free.
- Step 3: In a separate clean bowl, beat the 3 egg whites with an electric mixer until frothy. Gradually add the divided sugar (reserving 1 tablespoon for the yolk mixture if desired), continuing to beat until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.
- Step 4: Gently fold one-third of the meringue into the cream cheese mixture to lighten the batter, using a large spatula. Once partially combined, carefully fold in the remaining meringue in two additions, taking care not to deflate the air, until the batter is homogenous and fluffy.
- Step 5: Pour the batter evenly into the prepared cupcake liners, filling each cup about three-quarters full. Place the roasting pan with the muffin tin into the oven, then carefully pour hot water into the roasting pan until it reaches about 1/2 inch up the sides of the muffin tin.
- Step 6: Bake for 25-30 minutes, or until the cheesecakes are puffed, lightly golden, and set. Turn off the oven, crack the door slightly, and allow the cupcakes to cool gradually inside the oven for 15 minutes before removing.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to three days, remembering that the signature fluffy texture is best when they are enjoyed at cool room temperature.
- If the cheesecakes feel slightly firm after chilling, gently microwave them for just 10 seconds to reactivate the moisture and bring back their cloud-like softness.
- For an elegant serving suggestion, pair the delicate sweetness of the cupcakes with a light dusting of powdered sugar and a side of tart fresh berries or a thin drizzle of honey.
- Chef’s Tip: Do not skip the gentle cooling period inside the cracked oven door, as this gradual temperature change is essential for preventing the cheesecake tops from collapsing or cracking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American