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Japanese Cotton Cheesecake Cupcakes

Japanese Cotton Cheesecake Cupcakes
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Japanese Cotton Cheesecake Cupcakes are delicate, fluffy desserts with a melt-in-your-mouth texture and mild sweetness. These cupcakes combine the airy softness of traditional Japanese cotton cheesecake into perfectly sized portions, offering a light yet richly creamy treat perfect for sharing or special occasions.

Ingredients

Scale

Basic Ingredients

  • 200g full-fat cream cheese, softened
  • 6 large eggs, separated (yolks and whites)
  • 100g granulated sugar
  • 20g cornstarch or cake flour
  • 60ml milk
  • 1 tbsp lemon juice or 1 tsp lemon zest
  • 40g unsalted butter, melted
  • 1 tsp vanilla extract (optional)

Instructions

  1. Prepare the Cream Cheese Mixture: Soften the cream cheese to room temperature. Beat it together with the granulated sugar, egg yolks, melted butter, milk, vanilla extract (if using), and lemon juice or zest until the mixture is smooth and silky.
  2. Whip the Egg Whites: In a clean, grease-free bowl, beat the egg whites until stiff peaks form. Take care to avoid any yolk contamination to achieve maximum volume and stability.
  3. Combine Mixtures: Gently fold the whipped egg whites into the cream cheese mixture in batches, using a spatula and careful folding technique to keep the mixture airy and prevent deflation.
  4. Bake in a Water Bath: Divide the batter evenly into cupcake liners placed in a muffin tin. Place the tin inside a larger baking pan and pour hot water into the pan, around the muffin tin, to create a water bath. Bake at 320°F (160°C) for about 25-30 minutes until the cupcakes are set but still soft.
  5. Cool Properly: After baking, leave the cupcakes to cool slowly in the oven with the door slightly ajar. Once partially cooled, remove them and allow them to cool completely at room temperature before serving, preserving their delicate texture.

Notes

  • Ensure cream cheese is fully softened for a lump-free batter.
  • Separate eggs carefully to avoid yolk in whites, maximizing meringue volume.
  • Use fresh eggs for better meringue stability.
  • Fold egg whites gently to retain air and create the fluffy texture.
  • Baking in a water bath prevents cracking and ensures moist cupcakes.
  • Do not open the oven door early to avoid cupcake collapse.
  • Cool cupcakes slowly to lock in moisture and maintain tenderness.

Nutrition

Keywords: Japanese cheesecake, cotton cheesecake, cupcakes, fluffy dessert, light cheesecake, Japanese dessert, gluten free dessert

Find it online: https://sophiemelody.com/japanese-cotton-cheesecake-cupcakes/