Japanese Cotton Cheesecake Cupcakes That Are Light as Air
Soft, airy, and melt-in-your-mouth, these Fluffy Japanese Cotton Cheesecake Cupcakes are a lighter take on traditional cheesecake. Perfectly portioned and delicately sweet.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 20 minutes 1x
Ingredients
6 oz (170g) cream cheese, softened
3 tbsp unsalted butter
1/4 cup (60ml) whole milk
3 egg yolks
1/4 cup (30g) cake flour
1 tbsp cornstarch
1/2 tsp vanilla extract (optional)
3 egg whites
1/4 tsp cream of tartar or 1 tsp lemon juice
1/4 cup (50g) granulated sugar
Instructions
-
Preheat oven to 300°F (150°C). Line muffin tin and prepare water bath.
-
Melt cream cheese, milk, and butter over a double boiler until smooth. Let cool slightly.
-
Add egg yolks one at a time, whisking well. Stir in sifted flour and cornstarch.
-
In another bowl, whip egg whites with cream of tartar. Add sugar gradually and whip to stiff peaks.
-
Fold 1/3 of the meringue into the yolk mixture, then gently fold in the rest.
-
Spoon into lined muffin tins, filling 80% full. Tap to release air bubbles.
-
Place in water bath and bake 25–30 minutes. Lower to 275°F (135°C) and bake 10–15 minutes more.
-
Turn off oven, leave door ajar for 15 minutes, then cool on wire rack.
Notes
Cool slowly to prevent shrinkage. Store chilled for up to 3 days.