Daddy bought some philadephia cream cheese the other day as it only costs USD1.50 during promotion. Didn't have time to bake anything with it. The girls slept early tonight and browse through some recipes, found this from cornercafe. Looks good as it is easy to make, I have all the ingredients, and the best thing is it is light and fluffy, not too filling. I cut down the amount of sugar in the original recipe, and the it is just nice, not too sweet.
Thie girls will be happy to see this during Saturday breakfast time.
Ingredients ( 12 cupcakes )
125g cream cheese
40ml canola oil
3 egg yolks
20g caster sugar
20ml lemon juice
30g cornflour, sifted
3 egg whites
40g caster sugar
1. Preheat oven to 150°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 20g 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 40g 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.
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.