Description
Light, fluffy, and delicately sweet Japanese cotton cheesecake cupcakes with a soufflé-like texture and a soft melt-in-your-mouth finish.
Ingredients
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter
- 2 tbsp whole milk
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup cake flour
- 1 tsp lemon juice
- 1/4 tsp cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 320°F (160°C). Line a muffin pan with cupcake liners.
- In a heatproof bowl over a double boiler, melt the cream cheese, butter, and milk until smooth. Remove from heat and cool slightly.
- Add egg yolks, lemon juice, and sifted cake flour to the cream cheese mixture. Whisk until smooth.
- In a separate bowl, beat egg whites with cream of tartar. Gradually add sugar and whip to soft glossy peaks.
- Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining meringue until just combined.
- Fill cupcake liners about 3/4 full. Place the muffin pan inside a larger baking tray and pour hot water into the tray for a water bath.
- Bake for 18–22 minutes or until the tops are lightly golden and the cakes are set.
- Turn off the oven, crack the door, and let cupcakes cool inside for 10 minutes to prevent collapse.
- Cool completely before dusting with powdered sugar and serving.
Notes
- Do not overbeat the meringue; soft peaks ensure a smooth texture.
- A water bath helps prevent cracking and keeps the cupcakes moist.
- You can add vanilla or citrus zest for added flavor.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Japanese