01 -
Grease and line a muffin tray or mini cheesecake molds so nothing sticks while they bake.
02 -
Blend cream cheese with sugar in a big bowl till smooth. Pour in egg yolks, milk, and heavy cream, stirring gently. Slowly mix in sifted cornstarch and cake flour, making sure no lumps remain.
03 -
Whip egg whites until stiff peaks form. Carefully fold them into the batter, keeping it airy and light.
04 -
Heat oven to 165°C (325°F). Set pans in a tray with water and bake until the centers are slightly wobbly and tops are barely golden—around 25-30 minutes.
05 -
Let the cheesecakes cool completely, then move them to the fridge for a couple of hours. Add whipped cream, fresh fruit, or edible gold for a fancy touch if you like.