Print

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
Print Recipe

★★★★★

4.9 from 30 reviews

These Fluffy Japanese Cotton Cheesecake Cupcakes are irresistibly light and soft, combining the delicate texture of a traditional Japanese cheesecake with the convenient individual serving size of a cupcake. Perfect for dessert or afternoon tea, they boast a subtle sweetness and melt-in-your-mouth creaminess.

Ingredients

Scale

Cheesecake Batter

  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (60 g) unsalted butter, softened
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large eggs, separated
  • 1 tablespoon lemon juice (optional)
  • 1/2 cup (60 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Topping

  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 320°F (160°C). Line a 12-cup muffin tin with cupcake liners to ensure the cupcakes bake uniformly and can be removed easily.
  2. Melt Cream Cheese Mixture: In a medium saucepan, combine the softened cream cheese, unsalted butter, and whole milk. Heat over low heat, stirring constantly until the mixture is smooth and fully combined. Remove from heat and allow it to cool to room temperature to prevent cooking the eggs in the next step.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt to ensure an even distribution of dry ingredients in the batter.
  4. Whisk Egg Yolks and Sugar: In a large mixing bowl, whisk the egg yolks with granulated sugar and optional lemon juice until the mixture becomes pale and creamy. This step adds volume and sweetness to the base batter.
  5. Combine Batter Base: Add the cooled cream cheese mixture and vanilla extract to the egg yolk mixture, stirring gently to combine. Then sift the dry ingredients into the wet mixture and stir until smooth, careful not to overmix.
  6. Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add 2 tablespoons of sugar while continuing to beat until stiff peaks form, creating a meringue essential for the fluffy texture.
  7. Fold Egg Whites: Fold one-third of the beaten egg whites into the cheesecake batter gently to lighten it. Then carefully fold in the remaining egg whites until just incorporated, preserving the airiness.
  8. Fill and Bake: Pour the batter into the cupcake liners, filling each about 3/4 full to allow room for rising. Lightly tap the muffin tin to remove any air bubbles. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the cupcakes have puffed up slightly.
  9. Cool and Serve: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes to set. Transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired for a touch of sweetness and elegance.

Notes

  • Ensure cream cheese and butter are softened to room temperature for smooth mixing.
  • Folding egg whites gently is key to preserving the light and fluffy texture.
  • Optional lemon juice adds a subtle brightness and helps stabilize egg whites.
  • Use a water bath if you wish to make the cupcakes extra moist, but it’s not necessary for this recipe.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • For an extra touch, serve with fresh berries or fruit compote.

Nutrition

Keywords: Japanese cheesecake, cotton cheesecake, fluffy cheesecake cupcakes, Japanese dessert, light cheesecake, individual cheesecake

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