Fluffy Cheesecake Cupcakes Recipe

How to Make Fluffy Cheesecake Cupcakes

(in just 10 steps!)

These cupcakes take a bit more work than your average cheesecake, but are totally worth it. It's like eating a little pillow of cheesecake goodness. This recipe yields 12 cupcakes. Please click here for a video tutorial I made as well. I hope you enjoy! 

Ingredients: 

6 oz (3/4 block) cream cheese
¼ cup (1/2 stick) butter
⅓ cup milk

4 egg yolks
1 tsp vanilla
A pinch of salt
⅓ cup sifted flour
1.5 Tbsp sifted cornstarch

4 egg whites
½ cup sugar

 Instructions: 

1. Bring the cream cheese, butter, milk, and eggs to room temperature.
2. Preheat the oven to 320 degrees F.
3. Place a large pan (big enough to fit your muffin tin) filled with about 3/4 inches of water into your oven to warm while you prep your cheesecake.
4. Combine the cream cheese, butter and milk until smooth.
5. Add the egg yolks, vanilla, salt, flour, and cornstarch to the cream cheese mixture.
6. In a separate bowl, make your meringue. Beat the egg whites until foamy, and then gradually add the sugar.
7. Add the meringue to the cream cheese mixture in two batches. The first batch can be gently whisked in. The second should be folded in with the spatula.
8. Divide the batter evenly between 12 lined cupcake tins.
9. Bake for 55 minutes, or until the top is golden brown.
10. Let the cheesecake cool gradually. You can do this by cracking open your oven door after turning off the oven and leaving the cheesecake in the water bath until it comes to room temperature.

So there it is! If you're willing to put the time into this recipe, it's totally worth it and cheaper than buying it at the store (if you can even find it at the store). I'm open to tips about how to improve, so let me know. Happy baking!