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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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4.1 from 65 reviews

  • Author: Alice
  • Total Time: 55 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian

Description

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and delicately sweet, featuring a soft, cloud-like texture that melts in your mouth. Made using the classic Japanese soufflé method and baked in a water bath, these cupcakes are perfectly portioned, gently tangy, and ideal for tea time, celebrations, or refined desserts.

Ingredients

Cheesecake Batter

  • 4 oz cream cheese, softened
  • 2 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 3 large eggs, separated
  • 1/2 cup granulated sugar, divided
  • 1/2 cup cake flour, sifted
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 320°F (160°C) and line a muffin tin with paper liners for the cupcakes.
  2. Heat Water Bath: Boil a kettle of water to prepare a water bath for gentle baking.
  3. Melt Ingredients: In a heatproof bowl placed over simmering water, melt together the softened cream cheese, unsalted butter, and whole milk, stirring until completely smooth. Remove the bowl from heat and allow the mixture to cool slightly.
  4. Add Egg Yolks and Flavorings: Whisk in the egg yolks one at a time until fully incorporated. Stir in the vanilla extract and lemon juice to add fragrance and a subtle tang.
  5. Incorporate Dry Ingredients: Gently fold in the sifted cake flour, cornstarch, and salt until the batter is smooth and free of lumps.
  6. Beat Egg Whites: In a clean, grease-free bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue beating until soft, glossy peaks form, creating a stable meringue.
  7. Fold Meringue into Batter: Carefully fold the meringue into the cheesecake batter in three additions. Use gentle folding motions to preserve the airy texture and avoid deflating the mixture.
  8. Fill Muffin Liners: Divide the batter evenly among the prepared cupcake liners in the muffin tin.
  9. Set up Water Bath and Bake: Place the muffin tin into a larger baking pan. Carefully pour the hot water into the larger pan until it reaches halfway up the sides of the muffin tin. Bake in the preheated oven for 25–30 minutes, or until the cupcakes are set and lightly golden on top.
  10. Cool Gradually: After baking, turn off the oven and crack the oven door open. Let the cupcakes cool inside the oven for 10 minutes to help prevent collapsing.
  11. Final Cooling: Remove the cupcakes from the oven and water bath, then let them cool completely before serving for the best texture and flavor.

Notes

  • Use room-temperature eggs to achieve the best volume when whipping egg whites.
  • Fold the meringue gently into the batter to maintain the light, airy texture essential for cotton cheesecake.
  • Do not skip the water bath step; it prevents cracking and ensures the cupcakes stay soft and moist.
  • The cupcakes may shrink slightly as they cool, which is a normal characteristic.
  • Ensure bowls and utensils are clean and free of grease when whipping egg whites to achieve firm peaks.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://myhomemadecooking.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/