Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are soft, airy, and lightly sweet with a melt-in-your-mouth texture. Made with whipped egg whites and a gentle water bath, they deliver the delicate elegance of Japanese soufflé cheesecake in perfect individual portions.
Ingredients
- 6 oz cream cheese
- 1/4 cup whole milk
- 2 tbsp unsalted butter
- 3 egg yolks
- 1/4 cup cake flour
- 2 tbsp cornstarch
- 1 tsp lemon juice or 1/2 tsp vanilla extract
- 3 egg whites
- 1/4 cup granulated sugar
- Pinch of salt
- Optional toppings: powdered sugar, whipped cream, fruit compote
Instructions
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Preheat oven to 300°F (150°C). Line a muffin tin with cupcake liners. Prepare a water bath by placing the muffin tin in a larger baking dish filled halfway with hot water.
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In a saucepan over low heat, melt cream cheese, milk, and butter. Stir until smooth. Let cool slightly.
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Whisk in egg yolks, followed by sifted cake flour and cornstarch. Add lemon juice or vanilla extract.
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In a separate bowl, beat egg whites with sugar and salt until soft peaks form.
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Gently fold the meringue into the cream cheese mixture in batches to keep the batter light.
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Pour into prepared liners, tapping gently to release air bubbles.
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Bake in water bath for 25–30 minutes until set and lightly golden.
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Cool in oven with door slightly ajar to prevent collapse. Chill before serving.
Notes
- Add citrus zest or matcha powder for flavor variations.
- Swirl in melted chocolate for a marbled version.
- Dust with powdered sugar or top with whipped cream and berries before serving.
- Use all-purpose flour + cornstarch if cake flour isn’t available (2 tbsp cornstarch + rest all-purpose to make 1/4 cup).
