Cute Little Cheesecake

Cute Little Cheesecake


  • 200g Cream cheese
  • 60g Sugar
  • 1Egg(60g w/o shell)
  • 50g Heavy whipping cream
  • 10g Cornstarch  
  • 5g Lemon juice


①Put cream cheese in a bowl. Add sugar and mix with a rubber spatula. Make sure the cream cheese is at room temperature or heat it in a 600w microwave for 40 seconds.

Blend until smooth and free of lumps

②Add beaten eggs in two parts, mixing well each time.

③Add heavy cream and mix well.

④Sift in cornstarch and mix.

⑤Finally, add lemon juice to the batter to complete it.The key is to mix slowly to prevent air from getting in.

Preheat the oven to 160°C.

⑥Transfer the batter to a piping bag.

⑦Line a muffin tin with paper liners and pipe the batter into them. You can fill them up to 90%.

⑧Pour hot water into the empty spaces of the muffin tin, or place a water-filled ramekin in the corner of the oven.

⑨Bake in a 160°C oven for 8 minutes, then lower the temperature to 150°C and bake for another 5 minutes.

If the dough has risen and feels elastic to the touch, it's ready to be baked.

⑩Let the cakes cool for about 10 minutes before removing them from the muffin tin.

Cool them on a wire rack.

Store in a container or a plastic bag in the refrigerator.

They taste even better the next day!

These are moist and creamy cheesecakes that make a delicious dessert.

*Recipe on video and text may differ from each other!

How to cook Cute Little Cheesecake:

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