Here’s a recipe for Fluffy Japanese Cotton Cheesecake Cupcakes! These delightful treats are light, airy, and have a melt-in-your-mouth texture, combining the richness of cheesecake with the fluffiness of a soufflé. They’re perfect for portion-controlled indulgence!
Ingredients:
For the Cheesecake Cupcakes:
- 4 large eggs, separated (yolks and whites)
- 1/2 cup (100g) granulated sugar, divided
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60ml) whole milk
- 1/4 cup (60g) unsalted butter
- 1/4 cup (30g) cake flour (or all-purpose flour)
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice or white vinegar
- 1/2 teaspoon vanilla extract
- A pinch of salt
For the Optional Topping:
- Powdered sugar for dusting
- Fresh berries or fruit compote
Instructions:
Make the Cheesecake Cupcakes:
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Prepare the egg whites: In a clean, dry bowl, beat the egg whites with lemon juice (or vinegar) and a pinch of salt until foamy. Gradually add 1/4 cup (50g) of sugar and beat until stiff peaks form. Set aside.
- Make the cream cheese mixture: In a separate bowl, beat the cream cheese, butter, and remaining 1/4 cup (50g) of sugar until smooth. Add the egg yolks one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
- Combine dry ingredients: Sift the cake flour and cornstarch into the cream cheese mixture. Gently fold until just combined.
- Fold in egg whites: Gradually fold the whipped egg whites into the cream cheese mixture in three additions. Be gentle to maintain the airy texture.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake: Place the muffin tin in a larger baking dish and fill the dish with hot water (about halfway up the sides of the muffin tin) to create a water bath. Bake for 20–25 minutes, or until the cupcakes are set and lightly golden on top.
- Cool: Turn off the oven and let the cupcakes sit in the oven with the door slightly ajar for 10 minutes. Then, remove them from the oven and let them cool completely in the muffin tin.
Serve:
- Dust the cooled cupcakes with powdered sugar.
- Serve with fresh berries or a dollop of fruit compote for extra flavor.
Tips:
- Make sure all ingredients are at room temperature for the best results.
- Avoid overmixing the batter to keep the cupcakes light and fluffy.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
Enjoy these fluffy, cloud-like Japanese Cotton Cheesecake Cupcakes!
