Description
Japanese Cotton Cheesecake Cupcakes are light, fluffy, and incredibly delicious, combining the airy texture of a soufflé with the creamy richness of cheesecake. Perfect for entertaining or a delightful personal dessert!
Ingredients
Scale
120 grams Cream Cheese, softened
50 grams Granulated Sugar, divided
30 grams Unsalted Butter, softened
60 ml Whole Milk
2 large Egg Yolks
20 grams All-Purpose Flour
10 grams Cornstarch
1 teaspoon Pure Vanilla Extract
3 large Egg Whites
Pinch of Cream of Tartar (optional)
Hot Water (for water bath)
Instructions
- Preheat oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners and place inside a larger roasting pan for the water bath
- Combine cream cheese, butter, milk, and 25 grams sugar in a heatproof bowl over simmering water. Whisk until smooth and melted
- Whisk in egg yolks one at a time until fully incorporated, then stir in vanilla extract
- Sift in flour and cornstarch, whisking gently until just combined
- In a separate bowl, beat egg whites on medium speed until foamy. Add cream of tartar and gradually beat in the remaining sugar until stiff peaks form
- Gently fold about 1/3 of the meringue into the cream cheese batter to lighten it, then fold in the remaining meringue carefully
- Divide the batter among the muffin cups, filling each about 3/4 full
- Pour hot water into the roasting pan until it reaches halfway up the muffin pan sides
- Bake for 25-30 minutes or until tops are golden and puffed
- Turn off oven and leave door ajar for 15-20 minutes to cool slowly
- Remove from water bath and cool completely on a wire rack, then refrigerate for at least 2 hours before serving
Notes
Ensure all ingredients are at room temperature for the best texture. Don't overmix the batter to maintain lightness.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg