Fluffy Japanese Cotton Cheesecake Cupcakes

 

Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and have a delicate soufflé-like texture. These mini cheesecakes are perfect for individual servings and are best enjoyed slightly chilled.

Ingredients (Makes about 12 cupcakes)

Cheesecake Base:

• 125g cream cheese, softened
• 30g unsalted butter
• 50ml milk
• 3 large eggs, separated
• 50g granulated sugar (for egg whites)
• 20g granulated sugar (for egg yolks)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, for a subtle tang)
• 40g cake flour (or sifted all-purpose flour)
• 1 tsp cornstarch
• ¼ tsp salt

Instructions:

1. Prepare the Ingredients

• Preheat oven to 320°F (160°C).
• Line a muffin tin with cupcake liners or lightly grease the cups.
• Heat cream cheese, butter, and milk in a heatproof bowl over a double boiler, stirring until smooth. Let cool slightly.

2. Make the Batter

• Whisk egg yolks, 20g sugar, vanilla, and lemon juice into the cooled cream cheese mixture.
• Sift in flour, cornstarch, and salt, mixing until smooth.

3. Make the Meringue

• In a clean bowl, beat egg whites until foamy, then gradually add 50g sugar while beating until soft peaks form.

4. Combine Gently

• Fold 1/3 of the meringue into the cheesecake batter to lighten it. Then, gently fold in the rest until fully incorporated.

5. Bake in a Water Bath

• Fill cupcake liners about 80% full.
• Place muffin tin in a larger baking tray and pour hot water into the tray (about 1 inch deep).
• Bake for 25-30 minutes, or until set and slightly golden.

6. Cool and Serve

• Let cupcakes cool in the oven with the door slightly open for 10 minutes to prevent shrinking.
• Once fully cooled, dust with powdered sugar or top with whipped cream and fruit.

Would you like to add a flavor twist, like matcha or chocolate?