Step 1: Preheat & Prep

• Preheat your oven to 320°F (160°C).
• Line a muffin tin with cupcake liners to prevent sticking and ensure easy removal.
• Set out all ingredients to bring them to room temperature, which helps with a smoother batter.

Step 2: Make the Cheesecake Batter

• In a heatproof mixing bowl, combine cream cheese, butter, and milk.
• Warm the mixture slightly over a double boiler or microwave for a few seconds, stirring until smooth.
• Remove from heat and let it cool slightly.
• Add the egg yolks and granulated sugar, whisking until the mixture becomes creamy.
• Sift in the all-purpose flour and cornstarch to prevent lumps.
• Gently mix everything together until smooth and well incorporated.

Step 3: Whip the Egg Whites

• In a separate clean and dry bowl, beat the egg whites using an electric mixer.
• When the egg whites become frothy, add cream of tartar to stabilize them.
• Continue beating on medium speed until you reach stiff peaks—this means the egg whites should stand up firmly when you lift the beaters.

Step 4: Fold & Fill

• Take ⅓ of the whipped egg whites and fold it gently into the cheesecake batter. This helps loosen the batter.
• Slowly add the rest of the egg whites in two batches, folding carefully using a spatula in an upward and circular motion. Do not overmix—this keeps the batter airy.
• Divide the batter evenly into the prepared muffin tin, filling each liner about ¾ full to allow for rising.

Step 5: Bake to Perfection

• Place the cupcakes in the preheated oven and bake for 18-20 minutes, or until the tops turn a light golden brown.
• To check for doneness, insert a toothpick into the center of a cupcake—it should come out clean.
• For an even bake, consider using a water bath by placing a pan of hot water on the lower oven rack. This adds moisture to prevent cracking.

Step 6: Cool & Serve

• Once baked, turn off the oven and leave the cupcakes inside with the oven door slightly open for 10 minutes—this prevents sudden temperature changes that can cause deflation.
• Remove the cupcakes from the oven and let them cool completely on a wire rack.
• Dust with powdered sugar before serving for a light, elegant finish.