Fluffy Japanese Cotton Cheesecake Cupcakes Recipe
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft, combining the smooth creaminess of cheesecake with the delicate texture of a souffle. Perfectly portioned as individual cupcakes, they offer a melt-in-your-mouth experience with a subtle sweetness and a hint of vanilla, making them a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
Cheesecake Mixture
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Mixture: In a heatproof bowl over a pot of simmering water, gently melt together the cream cheese, unsalted butter, and milk, stirring until smooth and combined. Remove from heat and mix in the sugar, egg yolks, vanilla extract, salt, and sifted flour until the batter is smooth and homogenous.
- Whip Egg Whites: In a clean, dry bowl, whisk the egg whites until they form soft peaks. Gradually add a little sugar to stabilize and continue whisking until stiff, glossy peaks form.
- Combine Mixtures: Gently fold one-third of the egg whites into the cream cheese batter to lighten it. Then carefully fold in the remaining egg whites, being careful not to deflate the airiness.
- Fill Cupcake Molds: Line a cupcake pan with cupcake liners and fill each about three-quarters full with the batter.
- Bake in a Water Bath: Place the cupcake pan inside a larger baking dish filled halfway with hot water to create a water bath. Bake in a preheated oven at 320°F (160°C) for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Cool and Serve: Remove the cupcakes from the water bath and let them cool on a wire rack. Serve at room temperature or chilled for a refreshing, fluffy dessert.
Notes
- Ensure cream cheese is softened to prevent lumps in the batter.
- Folding gently is key to maintaining the fluffy texture.
- The water bath helps the cupcakes bake evenly and prevents cracking.
- Use room-temperature eggs for better volume in the whipped egg whites.
- These cupcakes are best consumed within 2 days for optimal freshness.
Keywords: Japanese Cotton Cheesecake, Cotton Cheesecake Cupcakes, Fluffy Cheesecake, Japanese Dessert, Light Cheesecake, Souffle Cheesecake
