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
How I Stored Watermelon Juice for 12 Months: Simple and Effective Tips
Cheesy Pull-Apart Bread
Cheesy Potato Skillet Recipe
Why Do Oven Doors Shatter and How to Prevent It? – TRUTH HERE !
Sernik gotowany
4 mins is all you need to get rid of your ants. Here’s how
Just sold a mattress to someone but now they want a refund, saying there’s mold. I don’t feel like it’s mold. What should I do?
CORN FRITTERS
Wow, it’s so delicious it’s almost useless, this salad is addictive
