Japanese 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
Scale
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
