Recipe for fluffy and non-shrinking cup cheesecake. Ingredients for six-inch 12-cup cup cheesecake.

Cup cheesecake melts in your mouth, is soft and does not shrink back. Come on, follow my six-inch 2-cup cheesecake recipe and make a happy and delicious cheesecake.

Ingredients:

100 grams of cheese, 50 grams of milk, 15 grams of low-gluten flour, 10 grams of corn starch, 40 grams of sugar, 3 eggs, 30 grams of butter, and a little white vinegar.

How to make soft and non-shrinking cup cheesecake:

Cheese cheese, milk, heat in water bath until combined. Stir evenly in a clockwise direction to form a silky, fine, non-grainy milk cheese paste.
Egg yolk and egg white are separated. Add three egg yolks to the milk cheese mixture and mix quickly and clockwise.
Mix the butter in a water bath, add it to the milk cheese paste, and stir quickly clockwise until evenly distributed.
Mix low-gluten flour and cornstarch evenly and sift 2-3 times. Remove the milk cheese paste from the water, add the low-gluten flour and cornstarch mixture, stir clockwise until there are no particles, and form an egg yolk paste, set aside.
Next, beat the egg whites and add a little white vinegar (easy to beat). During the process of beating egg whites, add sugar in three batches. Beat the egg whites until wet. Wet whipping: Lift the egg beater and the egg whites will form bendable sharp hooks.
Add 1/3 of the egg whites into the egg yolk paste, and mix evenly from bottom to top.
Pour the mixed egg yolk paste back into the egg whites, and mix evenly from the bottom up.
Preheat the oven to 160℃ in advance. Place hot water in a baking pan. Place the baking sheet on the bottom floor of the oven. Pour the cheesecake batter into paper cups and place on the grill, placing it in the middle layer. Bake for 25 minutes.
Out of the oven. The six-inch 12-cup cheesecake melts in your mouth and is soft and does not shrink back. You are ready to enjoy.