Ingredients
Scale
- 8 ounces cream cheese, room temperature
- 1 cup granulated sugar, fine
- 3 large eggs, room temperature
- 1 cup heavy cream, chilled
- 1/2 cup cake flour
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon agar-agar powder
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, beat together 8 ounces of room temperature cream cheese and 1 cup of granulated sugar until smooth and creamy.
- Add in 3 large eggs one at a time, mixing well after each addition until fully incorporated.
- In another bowl, whip 1 cup of heavy cream until stiff peaks form.
- Gently fold the whipped cream into your cream cheese mixture using a spatula until no streaks remain.
- Sift in ½ cup of cake flour along with 1 tablespoon of lemon juice to your mixture.
- Fold carefully until just combined.
- Dissolve 1 tablespoon of agar-agar powder in 3 tablespoons of water according to package instructions, then let it cool slightly before whisking it into your batter.
- Divide your batter evenly among the prepared muffin cups—aim for about three-quarters full—and bake them in the preheated oven for about 25 minutes or until they are puffed up and lightly golden on top.
- Let them cool in the pan for about five minutes before transferring them to wire racks to cool completely.
Notes
Store leftovers in an airtight container.
Reheat in the microwave briefly.
Serve with fresh fruit toppings.
Ensure egg whites are whipped well.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg