Description
These fluffy Japanese cotton cheesecake cupcakes are light, airy, and perfectly portioned. With a melt-in-your-mouth texture and a subtle tang, they’re a delightful twist on traditional cheesecake.
Ingredients
Units
Scale
- 4 oz cream cheese, softened
- 1/4 cup milk
- 1/4 cup unsalted butter
- 3 egg yolks
- 1/4 cup cake flour
- 1 tbsp cornstarch
- 1/4 tsp salt
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 300°F (150°C) and line a muffin tin with cupcake liners.
- In a saucepan over low heat, melt cream cheese, butter, and milk until smooth. Let cool slightly.
- Whisk in egg yolks, then sift in cake flour, cornstarch, and salt. Mix until smooth.
- In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
- Gently fold the meringue into the cream cheese mixture in three parts, being careful not to deflate.
- Scoop the batter into the cupcake liners, filling each about 3/4 full.
- Place the muffin tin in a larger baking dish and fill the outer dish with hot water to create a water bath.
- Bake for 25-30 minutes or until set and lightly golden.
- Turn off the oven, leave the door ajar, and let cupcakes sit for 10 minutes before removing.
- Cool completely before serving. Optional: dust with powdered sugar.
Notes
- Use room temperature ingredients for better mixing.
- Avoid overmixing the batter to maintain the airy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg