Ingredients:
- 6 oz (170 g) cream cheese
- 1/2 cup (120 ml) milk
- 1/4 cup (50 g) sugar
- 1/4 cup (30 g) all-purpose flour
- 4 large eggs, separated
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 tsp cream of tartar (optional)
Instructions:
- Preheat Oven & Prepare Pan: Preheat your oven to 320°F (160°C). Grease and line a muffin tin with paper liners or parchment paper.
- Make the Batter:
- In a heatproof bowl, combine the cream cheese and milk. Heat the bowl over a pot of simmering water (double boiler method) until the cream cheese softens and the mixture becomes smooth. Stir frequently.
- Once the cream cheese mixture is smooth, remove it from heat and allow it to cool slightly.
- Add the egg yolks, sugar, and vanilla extract to the cream cheese mixture. Mix well.
- Sift the flour into the mixture and whisk until smooth.
- Whisk Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt and cream of tartar (if using). Whisk until stiff peaks form.
- Fold the Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture, being careful not to deflate the air you’ve incorporated.
- Bake: Pour the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for about 20-25 minutes, or until the cheesecakes are lightly golden on top and set in the center.
- Cool & Serve: Let the mini cheesecakes cool in the pan for 10 minutes, then transfer them to a cooling rack. Serve them warm or chilled.
Enjoy these fluffy, melt-in-your-mouth treats! Let me know if you’d like me to adjust any details.