Light, airy, and irresistibly creamy, these cupcakes are the perfect fusion of cheesecake and soufflé. Ideal for any occasion!
Ingredients
For the Cheesecake Batter:
4 oz (120g) cream cheese, softened
1/4 cup (60ml) whole milk
1/4 cup (50g) unsalted butter
3 large eggs, separated
1/4 cup (50g) granulated sugar (for egg whites)
2 tbsp (25g) granulated sugar (for yolks mixture)
1/2 cup (65g) cake flour (or sifted all-purpose flour)
1 tbsp cornstarch
1/4 tsp cream of tartar or lemon juice
Optional Topping:
Powdered sugar or fruit preserves
Instructions
continued on next page
Golden Years Humor: 7 Jokes about Grandmas and Grandpas.
Slow Cooker Lasagna Soup Recipe
OUTBACK STEAKHOUSE WALKABOUT ONION SOUP
Why should you not pour hot water into the sink? A lot of people are doing it wrong without knowing it
A Natural Remedy for Joint and Bone Pain: Banana, Onion, and Turmeric
Don’t Throw Away Old Bananas: A Secret Recipe
How to Remove Brown Stain & Hard Water Stain in Bottom of Toilet Bowl
Creamy Parmesan Chicken Delight
Caramel Apple Toffee Cake