100 grams cream cheese
1 large egg, separated
1 teaspoon lemon juice
40 grams pancake mix
80 milliliters heavy cream
30 grams granulated sugar
Melted butter, for brushing
1 cup hot water
Powdered sugar, for sprinkling
Honey, for serving (optional)
Preheat the oven to 325˚F (170˚C).
In a medium bowl, beat the cream cheese, egg yolk, lemon juice, and pancake mix using a hand mixer until fully combined.
Add the heavy cream in two parts, whisking well in between.
In a separate bowl, beat the egg white until stiff peaks form, then add the granulated sugar in three parts, mixing well in between.
Gently fold the egg whites into the pancake mixture in three parts and stir until fully incorporated.
Grease a 6-cup muffin tin with melted butter. Divide the cheesecake mixture between the cups and tap on the counter to release any large air bubbles.
Place a dishcloth in a baking dish. Place the muffin tin in the baking dish and pour hot water in the dish to come about halfway up the side.
Bake for 30 minutes, then increase the heat to 350°F (180°C). Bake for another 10 minutes, until the cakes are lightly browned.
Remove from the oven and carefully invert the cakes.
Sprinkle the tops of the cakes with powdered sugar, and drizzle with honey if desired. Serve while still warm!