Souffle Cheese Cupcakes with Marshallows

My youngest girl has pestered me to buy the tiny marshmallows and the idea of topping them on these cheesecakes came to my mind straight away. As these cottony cheesecakes usually shrink after baking, topping it with these marshmallows made the overall presentation more colorful. Guess this will be well received by kids.

Ingredients

125g cream cheese
60ml fresh milk
40ml corn oil
3 egg yolk
20g caster sugar
20g lemon juice
30g corn flour
3 egg white
50g castor sugar
Melting chocolate
Tiny marshmallows

Directions

1.Preheat oven at 150 deg C.
2.Use double boiled method, stir cream cheese and milk till well mixed. Add corn oil and mix till smooth.
3.Beat egg yolk and sugar till thicken and pour in lemon juice.
4.Add egg mixture into cream cheese mixture and mix well. Add in corn flour and mix till not lumpy.
5.In another bowl, with an electric mixer, whisk egg white, adding sugar in few portions and whisk till stiff.
6.Add 1/3 of the egg white mixture into the cheese mixture and mix. Then pour the mixture back into the balance egg white mixture and fold in with spatula till just combined.
7.Fill cups to 3/4 full and bake in water bath at 150 deg C for about 40 mins or until golden brown.
8. Once cool, add some melted chocolate and top with marshmallows.
* It is normal for the cheesecakes to shrink a little after baking.