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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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Place cream cheese in a bowl. Add sugar and cream together.
In a bowl, beat whole eggs until creamy and heavy. Pour in the beaten eggs to the cream cheese mixture and blend well. (Photo #1)
Mix in yogurt, whipping cream and lemon juice, in that order. (Photo #2)
Add sifted flour and blend well. (Photo #3)
Transfer the batter into mini cups. (Photo #4)
Bake in a preheated oven at 180 °C (356 °F) for about 20 to 30 minutes (depending on the size of the cups). When the surface browns, cover with foil and continue baking. (Photo #5)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 7 |
thirty-five 6 cm mini cups |
247kcal |
60 minutes |
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| cream cheese |
200g |
| sugar |
40g |
| whole eggs |
100g |
| plain yogurt |
50g |
| whipping cream |
150g |
| lemon juice |
10g |
| cake flour |
10g |
【Preparation】
- Sift flour.
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