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mini cheesecake cupcake topped with fresh berries and mint on ceramic plate

Light and Airy Cheesecake Cupcakes with Soft Texture

Chef Enzo, an Italian-American cuisine expert from Eat Every Slice, smiling while enjoying a plate of homemade pasta garnished with fresh basil.Enzo R.
These light and airy cheesecake cupcakes are made using whipped egg whites for a soft, cloud-like texture. Gently baked with a water bath, they offer a balanced dessert option with controlled portions and delicate sweetness.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Modern
Servings 12 cupcakes

Equipment

  • Muffin Pan
  • Cupcake Liners
  • Mixing Bowls
  • Electric Mixer
  • Saucepan
  • Fine Mesh Sieve

Ingredients
  

Cheesecake Batter

  • 8 oz cream cheese softened
  • 2 tbsp unsalted butter
  • 1/4 cup milk
  • 3 egg yolks
  • 1/2 cup cake flour sifted
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

Meringue

  • 3 egg whites
  • 1/4 cup granulated sugar
  • 1/4 tsp cream of tartar

Instructions
 

  • Preheat the oven to 325°F and line a muffin pan with cupcake liners. Prepare a shallow pan of hot water and place it in the oven to create a gentle water bath.
  • In a small saucepan over low heat, gently melt the cream cheese, butter, and milk together, stirring constantly until completely smooth. Remove from heat and allow to cool slightly.
  • Transfer the cream cheese mixture to a mixing bowl. Whisk in the egg yolks one at a time until the batter is smooth and glossy.
  • Sift the cake flour and cornstarch together and gently fold them into the batter along with the vanilla extract.
  • In a clean bowl, whip the egg whites until foamy. Add cream of tartar and gradually add sugar while continuing to whip.
  • Whip the meringue until soft, glossy peaks form. The mixture should be smooth and flexible, not stiff.
  • Fold one third of the meringue into the cheesecake batter to lighten it, then gently fold in the remaining meringue in two additions.
  • Spoon the batter evenly into cupcake liners, filling each about three quarters full.
  • Place the muffin pan in the oven above the water bath and bake for 18 to 22 minutes until set with a slight jiggle in the center.
  • Turn off the oven, crack the door open slightly, and allow the cupcakes to cool in the oven for 10 minutes.
  • Remove the cupcakes and let them cool completely at room temperature before serving.

Notes

Texture tip: Gentle folding is essential to maintain airiness.
Portion guidance: One cupcake provides a satisfying dessert portion.
Storage: Refrigerate for up to 3 days.
Serving: Best enjoyed slightly chilled or at room temperature.
Keyword airy cheesecake, light cheesecake cupcakes, nutrition friendly dessert, portion controlled dessert, soft cheesecake dessert