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👩🍳 Directions:
Preheat oven to 150°C (300°F). Prepare individual baking cups (paper or silicone).
Melt the cream cheese, butter, and milk in a saucepan over low heat. Mix until smooth. Remove from heat.
Add the egg yolks one at a time, mixing well after each addition. Then add the sifted vanilla, flour, and cornstarch. Blend well.
Beat the egg whites with a pinch of salt and lemon juice until foamy. Gradually add the sugar and beat until stiff peaks form.
Gently fold the egg whites into the cheesecake mixture using a spatula.
Pour the batter into the pans until it is 3/4 full.
Bake in a bain-marie (in a large dish with a layer of hot water) for 40 to 50 minutes, until the cheesecakes are golden brown and spring back to the touch.
Let cool in the oven with the door ajar, then carefully remove from the pan.
✨ Tip: Serve with a little icing sugar, fresh fruit or a touch of jam
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