Amazing Japanese Cotton Cheesecake Cupcake
These light and airy Japanese Cotton Cheesecake Cupcakes are a melt-in-your-mouth delight, combining the tang of cream cheese with a soufflé-like texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
140g cream cheese, softened
40g unsalted butter
50ml whole milk
3 large eggs, separated
50g granulated sugar
15g cornstarch
40g cake flour
1 tsp lemon juice
Instructions
1. Preheat oven to 320°F (160°C) and prepare a water bath.
2. Melt cream cheese, butter, and milk until smooth.
3. Whisk egg yolks into the cooled cheese mixture.
4. Sift in cake flour and cornstarch; mix until smooth.
5. Beat egg whites with lemon juice and sugar to soft peaks.
6. Gently fold meringue into the cheese batter in three parts.
7. Pour into liners and place in the water bath.
8. Bake 20 mins at 320°F, then 20 mins at 285°F.
9. Cool in the oven with the door ajar for 10 minutes.
Notes
Use room temperature eggs for a better rise.
Do not over-whip the egg whites to stiff peaks.
Store in the refrigerator for up to 3 days.