The Best Ever Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
These ultra-light, airy, and melt-in-your-mouth cupcakes bring the magic of Japanese cotton cheesecake into a perfect individual serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking / Water Bath
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
170g cream cheese, softened
35g unsalted butter
80ml whole milk
4 large egg yolks
2 tsp lemon juice
1/8 tsp salt
40g cake flour, sifted
15g cornstarch
4 large egg whites, room temperature
100g granulated sugar
Instructions
1. Preheat oven to 320°F (160°C) and prep a water bath.
2. Melt cream cheese, butter, and milk in a double boiler until smooth.
3. Whisk in egg yolks, lemon juice, salt, and sifted dry ingredients.
4. Beat egg whites with sugar until soft peaks form.
5. Gently fold meringue into the cheese mixture in three batches.
6. Pour into lined muffin tins and place in the water bath.
7. Bake for 55 minutes, then cool gradually in the oven for 5 minutes.
Notes
Use room temperature ingredients for a smooth batter.
Do not overbeat the egg whites past soft peaks.
Ensure the water bath is hot to provide consistent steam.