(Recipe adapted from here)
(Makes approx. 15 cupcakes)
125g cream cheese
60ml milk
40ml canola oil (I used corn oil)
3 egg yolks
40g caster sugar (I reduced to 25g)
20ml lemon juice (I reduced to 14g)
30g cornflour, sifted
3 egg whites
70g caster sugar (I reduced to 50g)
Preparation :
1. Preheat oven to 150°C (I preheat at 160°C) . Line 15 muffin holes with paper cups (use a 12-hole muffin tray plus 3 more in a 6-hole tray, or fill the remaining batter in a remekin). Place a large tray of hot water inside the oven just below the shelf where the cheesecakes are to be baked.
2. Soften cream cheese with milk and oil in a bowl placed over simmering water, or in a double-boiler. Whisk until smooth, remove from heat and let cool until lukewarm.
3. Beat egg yolks with 40g (I reduced to 25g) sugar until combined, beat in lemon juice. Gradually whisk in cheese mixture to combine. Lightly whisk in sifted cornflour, mix well.
4. Beat egg whites until foamy. Then gradually beat in 70g (I reduced to 50g) sugar, spoonful by spoonful, until firm but just under stiff peaks stage.
5. Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed in. Repeat two more times with the remaining egg white mixture.
6. Spoon batter into the prepared muffin cups, filling each cup nearly to the rim. (note: the top of the cupcake will sink when cooled, so it is advisable to fill each cup to the rim)
7. Place the muffin tray on the shelf just above the tray of hot water.
8. Bake for 35-40 minutes, or until the tops of the cheesecakes are lightly browned. (I baked at 160C for 50mins)
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