Ingredients
Scale
- 8 oz cream cheese, full-fat
- 1 cup granulated sugar
- 1/2 cup milk
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 tbsp powdered sugar for dusting
Instructions
- Preheat oven to 320°F (160°C) and line a muffin tin with liners or parchment.
- Beat cream cheese and sugar until smooth. Add milk, egg yolks, and vanilla, mixing well.
- Sift in flour and cornstarch, stirring gently until smooth.
- Whip egg whites and salt until soft peaks form, gradually adding sugar until stiff peaks form.
- Fold whipped egg whites into cream cheese batter in three additions.
- Divide batter among muffin liners, filling 2/3 full.
- Bake 30 minutes until tops are lightly golden. Cool completely.
- Dust with powdered sugar and serve.
Notes
- Optional: Add fresh berries or whipped cream for extra elegance.
- Use room-temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian