Japanese Cotton Cheesecake Cupcakes Recipe
Introduction
Japanese Cotton Cheesecake Cupcakes are light, fluffy, and delightfully creamy treats that melt in your mouth. These mini cheesecakes combine the airy texture of souffle with the rich flavor of cream cheese, making them a perfect dessert for any occasion.
Ingredients
- 200g cream cheese
- 4 large eggs
- 100g sugar
- 60g all-purpose flour
Instructions
- Step 1: Preheat your oven to 320°F (160°C) and prepare cupcake liners in a muffin tray.
- Step 2: Soften the cream cheese by warming it slightly, then beat until smooth.
- Step 3: Separate the eggs into yolks and whites.
- Step 4: Mix the egg yolks with the cream cheese until fully combined, then gradually add the sugar and flour, mixing until smooth.
- Step 5: In a separate bowl, whisk the egg whites until stiff peaks form.
- Step 6: Gently fold the egg whites into the cream cheese mixture in batches, preserving the light, airy texture.
- Step 7: Pour the batter into the cupcake liners, filling each about three-quarters full.
- Step 8: Place the muffin tray into a larger baking pan and carefully add hot water to create a water bath, about halfway up the sides of the cupcake liners.
- Step 9: Bake for 25–30 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
- Step 10: Remove from oven and let cupcakes cool completely before serving.
Tips & Variations
- Use room temperature ingredients to ensure a smooth batter and even baking.
- For a subtle citrus twist, add a teaspoon of lemon zest to the batter.
- Make sure to fold the egg whites gently to maintain the fluffy texture.
- If you prefer a stronger cheese flavor, increase cream cheese by 20 grams.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave for 10-15 seconds if you prefer them warm, but they are best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular oven without a water bath?
While you can bake without a water bath, using one helps maintain moisture and prevents cracking, resulting in a smoother, creamier texture.
Can I make these cupcakes ahead of time?
Yes, these cupcakes can be made a day ahead and refrigerated. Just bring them to room temperature before serving for the best flavor and texture.
PrintJapanese Cotton Cheesecake Cupcakes Recipe
Japanese Cotton Cheesecake Cupcakes are light, fluffy, and airy desserts that combine the delicate texture of a souffle with the richness of cream cheese. These cupcakes are baked in a water bath to achieve their characteristic moist and jiggly softness, making them a perfect treat for those who enjoy a subtle, melt-in-your-mouth cheesecake experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
Cheesecake Batter
- 250g cream cheese, softened
- 4 large eggs, separated
- 100g granulated sugar
- 60g cake flour or all-purpose flour
- 20g cornstarch (optional, for extra fluffiness)
- 50ml milk
- 20g unsalted butter, melted
- 1 tsp lemon juice (optional, for brightness)
- 1/4 tsp cream of tartar or a pinch of salt (to stabilize egg whites)
Instructions
- Prepare the Cream Cheese Mixture: In a heatproof bowl, combine the softened cream cheese and milk. Place the bowl over a pot of simmering water (double-boiler) and gently heat, stirring constantly, until the mixture is smooth and slightly warm. Remove from heat.
- Add Butter and Yolks: Stir the melted butter and lemon juice (if using) into the warm cream cheese mixture. Then, gradually mix in the egg yolks until blended.
- Sift Dry Ingredients: Sift the flour and cornstarch (if using) together, then fold into the cream cheese mixture carefully until smooth and homogenous without overmixing.
- Beat Egg Whites: In a clean, grease-free bowl, whisk the egg whites with cream of tartar or salt to soft peaks. Gradually add sugar while continuing to whisk until stiff peaks form.
- Combine Mixtures: Gently fold a third of the beaten egg whites into the cream cheese batter to lighten it. Then fold in the remaining egg whites in two parts, careful not to deflate the batter and maintaining maximum airiness.
- Prepare Baking Setup: Preheat the oven to 160°C (320°F). Line a muffin tin with cupcake liners and pour the batter evenly into the cups, filling about 3/4 full.
- Water Bath Baking: Place the muffin tin inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cupcake tin. This water bath ensures gentle, even baking and prevents cracking.
- Bake: Bake the cupcakes for about 30-35 minutes until they rise and the tops are lightly golden and spring back when touched gently.
- Cool and Serve: Remove the cupcakes from the water bath and muffin tin. Let them cool to room temperature, then refrigerate for at least 1 hour for best texture. Serve chilled or at room temperature.
Notes
- Using room-temperature ingredients ensures better mixing and texture.
- Be gentle when folding the egg whites to maintain fluffiness.
- The water bath prevents the cupcakes from drying out or cracking.
- You can dust the cupcakes with powdered sugar or matcha powder for an elegant finish.
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Keywords: Japanese cheesecake, cotton cheesecake, souffle cheesecake, cheesecake cupcakes, light cheesecake, water bath baking
