Here’s a recipe for Fluffy Japanese Cotton Cheesecake Cupcakes! These delicate, pillowy treats are a mini version of the classic Japanese cheesecake, perfect for individual portions.
Ingredients
For the Batter:
- 125g (4.4 oz) cream cheese, softened
- 50g (3.5 tbsp) unsalted butter, softened
- 100ml (⅖ cup) whole milk
- 4 large eggs, separated
- 60g (½ cup) granulated sugar (split into two portions: 30g each)
- 50g (⅖ cup) cake flour (or sifted all-purpose flour)
- 10g (1 tbsp) cornstarch
- ¼ tsp cream of tartar (or lemon juice)
Optional:
- Powdered sugar for dusting
- Fresh berries or whipped cream for garnish
Instructions
1. Preheat Oven and Prepare Materials
- Preheat your oven to 160°C (320°F).
- Line a muffin tin with cupcake liners. Place a large tray in the oven and fill it with about 1–2 cm (½–1 inch) of hot water (for a water bath).
2. Prepare the Cheese Mixture
- In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler). Stir until smooth and well combined.
- Remove from heat and let it cool slightly.
3. Mix Dry Ingredients
- Sift together cake flour and cornstarch into a separate bowl.
4. Combine Egg Yolks and Cheese Mixture
- Whisk the egg yolks into the cooled cheese mixture until smooth.
- Gradually add the sifted dry ingredients, stirring until there are no lumps.
5. Whip Egg Whites
- In a clean, grease-free bowl, beat egg whites with cream of tartar using an electric mixer on medium speed. Once frothy, gradually add the sugar (30g). Beat until soft peaks form.
6. Fold Meringue Into Batter
- Gently fold ⅓ of the meringue into the cheese mixture to lighten it.
- Fold in the remaining meringue in two additions, using a spatula to combine gently without deflating the mixture.
7. Pour Batter Into Liners
- Divide the batter evenly among the cupcake liners, filling them about ¾ full.
8. Bake in Water Bath
- Place the muffin tin into the preheated oven on the tray with hot water. Bake for 20–25 minutes at 160°C (320°F), then reduce the temperature to 140°C (285°F) and bake for another 15–20 minutes.
9. Cool Gradually
- Turn off the oven and leave the cupcakes inside with the door slightly ajar for 10–15 minutes. This helps prevent cracking.
- Remove from the oven and let them cool completely.
10. Serve and Enjoy
- Dust with powdered sugar and top with berries or whipped cream if desired.
