This cheesecake muffin is my favorite recipe to create and devour. It is sweet and savory, perfect for breakfast or light snack. If you like Japanese cotton cheesecake, you will definitely enjoy this simpler recipe.
Airy and fluffy are two definite features here. It is my go-to muffin recipe when I need a treat that is light and not overly sweet.
The key success here is to fold beaten yolks and egg whites (meringue) carefully and slowly. Over mixing will cause a dense, deflated and non-airy baked muffin. While under mixing will show large clumps of unincorporated egg white in the batter and cause big air pockets in the muffin.
An Indonesian recipe that also involves cheese and savory tooth: crunchy cheese sticks (kastengel)
- 68 g cheddar cheese or any kind grated
- 3 large egg whites
- 92 g granulated white sugar (separated as 50g and 42g)
- 3 large egg yolks
- 30 g whole milk
- 30 g unsalted butter melted
- 67 g cake flour
- 1/4 tsp baking powder
- Using a hand mixer, beat egg whites until foamy. Then gradually add 50 g granulated white sugar while mixing. Beat until soft peak. Set aside.
- In a separate bowl, beat egg yolks and 42 g granulated white sugar until thickened and lightened in color.
- Add milk and melted butter to the yolk mixture, then beat just until combined.
- Sift in cake flour and baking powder, then gently fold with a spatula to combine. Do not overmix from here on, because we want to retain the airiness of batter.
- Preheat oven to 180°C / 350°F.
- Add one-third of beaten egg whites into yolk mixture. Again, fold with care to slightly combine. Fold in another one-third. Then add the final one-third along with 50 g of grated cheese. Fold just until combined.
- Divide batter into 6 muffin tray lined with paper. Bake for 20 minutes or until slightly browned on top.
- While they are still warm, spread butter on top and sprinkle with remaining cheese.