Description
Light and airy Japanese cotton cheesecake cupcakes with a delicate soufflé-like texture, subtly sweet flavor, and melt-in-your-mouth softness.
Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter
- 1/2 cup whole milk
- 4 large eggs, separated
- 1/2 cup granulated sugar (divided)
- 1/2 cup cake flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners and prepare a larger baking pan for a water bath.
- In a heatproof bowl over simmering water, melt cream cheese, butter, and milk together until smooth. Remove from heat and cool slightly.
- Whisk in egg yolks one at a time, then add vanilla extract.
- Sift in cake flour and cornstarch, mixing gently until smooth and lump-free.
- In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add half of the sugar and beat to soft peaks.
- Gently fold the meringue into the batter in three additions, being careful not to deflate.
- Divide batter evenly among cupcake liners, filling about 3/4 full.
- Place muffin tin into the larger pan and add hot water halfway up the sides to create a water bath.
- Bake for 20–25 minutes, then increase temperature to 340°F (170°C) and bake an additional 5–10 minutes until set and lightly golden.
- Turn off oven and leave door slightly ajar for 10 minutes before removing to prevent collapse.
- Cool completely and dust with powdered sugar before serving.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Do not overbeat egg whites to avoid cracking.
- Water bath is essential for a moist and fluffy texture.
- Best enjoyed the same day, but can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese