Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect dessert for cheesecake lovers who enjoy a lighter, more airy texture. These cupcakes have the same soft, melt-in-your-mouth feel as the classic Japanese cheesecake, but in a cute and individual-sized form. The recipe uses a combination of cream cheese, eggs, and a bit of flour, along with a water bath to give it that ethereal, cotton-like texture. Here’s how to make them:
Fluffy Japanese Cotton Cheesecake Cupcakes
Ingredients:
For the Cupcakes:
- 8 oz (225g) cream cheese (room temperature)
- 1/4 cup (60ml) whole milk
- 1/4 cup (50g) granulated sugar
- 4 large eggs (separate the yolks and whites)
- 1/4 cup (30g) all-purpose flour (sifted)
- 1/4 tsp cream of tartar
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
For the Water Bath:
- Hot water (to be used in the baking pan)
Instructions:
1. Prepare the Baking Cups:
- Preheat your oven to 320°F (160°C). Line a muffin tin with paper cupcake liners or silicone molds. You’ll need about 6-8 muffin cups depending on the size of the molds you use.
- Place the cupcake tin into a larger roasting pan that will fit it comfortably, as this will be used for the water bath.
2. Make the Cheesecake Batter:
- In a heatproof bowl, combine the cream cheese, milk, and granulated sugar. Heat the mixture over a pot of simmering water (double boiler method) until the cream cheese is melted and smooth. Stir frequently to ensure it doesn’t burn or form lumps. Let it cool slightly.
- Once the cream cheese mixture has cooled, whisk in the egg yolks one at a time, followed by the vanilla extract and a pinch of salt. Mix well.
- Sift in the all-purpose flour, and stir until smooth. Set aside.
3. Whip the Egg Whites:
- In a separate bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form.
- Gradually add the powdered sugar, and continue beating until stiff peaks form, but be careful not to overbeat. The egg whites should be glossy and firm but not dry.
4. Fold in the Egg Whites:
- Gently fold the beaten egg whites into the cream cheese mixture in three additions. Be careful not to deflate the egg whites, as they are what will give the cupcakes their fluffy texture. Use a spatula to fold gently from the bottom, making sure everything is evenly mixed.
5. Fill the Muffin Tin:
- Spoon the batter into the prepared cupcake liners, filling them about 3/4 full. Gently tap the pan on the counter to remove any air bubbles.
6. Water Bath and Baking:
- Carefully pour hot water into the larger roasting pan around the muffin tin, making sure the water comes about halfway up the sides of the cupcake tin.
- Bake in the preheated oven for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. The cupcakes should be soft and jiggly in the center, similar to a flan or soufflé texture.
- After baking, turn off the oven and leave the cupcakes in the oven with the door slightly ajar for about 10 minutes to prevent them from collapsing too quickly.
7. Cool the Cupcakes:
- Remove the cupcakes from the water bath and allow them to cool completely at room temperature.
- Once cooled, transfer the cupcakes to the fridge and chill for at least 2-3 hours, or preferably overnight. Chilling will help the texture set and improve the flavor.
8. Serve and Enjoy:
- When ready to serve, dust the tops with a little powdered sugar, or for extra elegance, drizzle with some fruit compote or a few fresh berries. You can also top them with a dollop of whipped cream if you like.
Tips & Variations:
- Baking Molds: You can also use a large cheesecake pan for this recipe if you prefer a larger version. Just adjust the baking time and make sure to increase the water bath amount.
- Water Bath Importance: The water bath helps create a gentle, even heat around the cupcakes, ensuring the texture is ultra-soft. Don’t skip this step!
- Flavor Variations: For a twist, you can add a teaspoon of lemon zest or matcha powder to the batter for a unique flavor profile.
- Texture: The texture of these cupcakes is delicate, so be sure to handle them gently after baking to prevent them from losing their shape.
These Fluffy Japanese Cotton Cheesecake Cupcakes are the perfect combination of creamy, fluffy, and melt-in-your-mouth. They make an elegant dessert for special occasions or a sweet treat for any day! Enjoy!