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Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes

Light, airy, and jiggly Japanese soufflé cheesecake made into convenient cupcakes. A delicate dessert that melts in your mouth.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Japanese
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 140 g cream cheese room temperature
  • 40 g unsalted butter
  • 50 ml whole milk
  • 4 large eggs separated
  • 80 g granulated sugar
  • 40 g cake flour
  • 10 g cornstarch
  • 1 tsp lemon juice

Equipment

  • Electric Hand Mixer
  • Muffin Tin
  • Roasting Pan (for water bath)

Method
 

  1. Melt base: Combine cream cheese, butter, and milk in a bowl over simmering water. Stir until smooth.
  2. Mix yolks: Whisk in egg yolks, then sift in flour and cornstarch. Whisk until smooth.
  3. Whip meringue: Beat egg whites with lemon juice, adding sugar gradually, until soft peaks form.
  4. Fold: Gently fold meringue into yolk mixture in three batches without deflating.
  5. Bake: Pour into muffin tin. Place tin in water bath. Bake at 320°F (160°C) for 45-55 mins.

Notes

  • Use room temperature ingredients.
  • Do not overbeat egg whites or tops will crack.
  • Cool in turned-off oven for 10 mins.