Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and absolutely delicious! They have the perfect balance of creaminess and fluffiness. Here’s a simple recipe to make them at home:
Fluffy Japanese Cotton Cheesecake Cupcakes
Ingredients:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1/2 cup (120ml) whole milk
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) cornstarch
- 1/2 teaspoon vanilla extract
- 4 large eggs, separated (you’ll need egg whites and yolks)
- 1/4 teaspoon cream of tartar
- 1/4 cup (50g) granulated sugar (for egg whites)
- Pinch of salt
Instructions:
- Prepare the Baking Pan:
- Preheat your oven to 320°F (160°C).
- Line a 12-cup muffin tin with cupcake liners or lightly grease the cups.
- You may want to place the muffin tin inside a larger baking pan (to create a water bath) when baking.
- Make the Cream Cheese Mixture:
- In a large heatproof bowl, combine the cream cheese and butter. Place it over a pot of simmering water (double boiler method) and gently melt together, stirring until smooth.
- Once melted, add the milk, sugar, and cornstarch, mixing well until smooth and there are no lumps.
- Remove from heat and stir in the vanilla extract. Let this mixture cool down to room temperature.
- Beat the Egg Yolks:
- In a separate bowl, whisk the egg yolks until smooth.
- Gradually add the egg yolks into the cream cheese mixture, one at a time, and mix well until fully incorporated.
- Whip the Egg Whites:
- In a clean bowl, whisk the egg whites with a pinch of salt and cream of tartar until soft peaks form.
- Gradually add 1/4 cup sugar to the egg whites and continue to whisk until stiff peaks form.
- Combine the Mixtures:
- Take a small amount of the whipped egg whites and mix it into the cream cheese mixture to lighten it.
- Gently fold the rest of the whipped egg whites into the cream cheese mixture in batches. Be careful not to deflate the egg whites too much; fold gently.
- Fill the Cupcake Liners:
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Create a Water Bath:
- Place the muffin tin inside a larger pan and fill the outer pan with hot water until it comes halfway up the sides of the cupcake liners (this ensures even, gentle cooking).
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the tops of the cheesecakes are lightly golden and slightly puffed.
- After baking, turn off the oven and leave the door slightly ajar for 10-15 minutes (this helps prevent the cheesecakes from collapsing due to sudden temperature changes).
- Cool and Serve:
- Let the cheesecakes cool completely in the tin, then transfer them to the fridge for at least 2-3 hours (overnight is best) before serving.
- Optionally, dust the tops with powdered sugar before serving for a cute finish.
Tips:
- Make sure the cream cheese mixture is smooth and free from lumps before adding the egg yolks.
- The texture of these cheesecake cupcakes relies on the proper folding of the whipped egg whites. Take your time and be gentle!
- These cupcakes are best served chilled. You can also top them with fresh fruit or whipped cream for extra flavor.
Enjoy your super light and fluffy Japanese Cotton Cheesecake Cupcakes! They’re a delicate dessert perfect for any occasion. Let me know if you’d like any more tips or variations!