Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft, combining the delicate texture of souffle with creamy cheesecake flavor. Perfectly portioned in cupcake form, they make a delightful dessert or snack with a hint of sweetness and a melt-in-your-mouth experience.
Ingredients
Scale
Cheesecake Batter
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter
- 1/4 cup whole milk
- 2 large egg yolks
- 1/4 cup cake flour, sifted
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
Meringue
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 1/4 cup granulated sugar
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 300°F (150°C) and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Melt cheese mixture: In a heatproof bowl set over simmering water, gently melt the softened cream cheese, unsalted butter, and whole milk together. Stir continuously until smooth and fully combined. Remove from heat and allow to cool slightly.
- Mix egg yolks and dry ingredients: In a separate bowl, whisk the two large egg yolks thoroughly. Add the egg yolks to the cooled cheese mixture. Sift in the cake flour, cornstarch, and salt, then mix until the batter is smooth and lump-free. Set aside.
- Prepare the meringue: Using a clean mixing bowl, beat the two large egg whites with cream of tartar until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form, ensuring a stable meringue.
- Fold meringue into batter: Gently fold one-third of the meringue into the cheese batter to lighten it. Then carefully fold in the remaining meringue in two separate batches to maintain the airy texture without deflating the mixture.
- Fill cupcake liners: Divide the airy batter evenly among the lined cupcake cups in the muffin tin, filling each almost to the top.
- Create a water bath and bake: Place the muffin tin inside a larger baking dish. Pour hot water into this outer dish to create a water bath, which helps maintain moisture and a gentle cooking environment. Bake for 25–30 minutes or until the cupcake tops are set and lightly golden.
- Cool inside oven: Turn off the oven, crack the door open slightly, and let the cupcakes cool inside for 10 minutes to prevent shrinkage and cracking.
- Finish cooling and serve: Remove cupcakes from the oven and allow them to cool completely at room temperature. Dust with powdered sugar before serving if desired for an elegant touch.
Notes
- Use room-temperature ingredients to achieve the smoothest batter texture and proper incorporation.
- Avoid overmixing the batter to preserve its light, airy structure.
- For best taste and texture, consume these cupcakes the same day they are made.
- Store leftovers in the refrigerator for up to 3 days, keeping them covered to maintain moisture.
