These Fluffy Japanese Cotton Cheesecake Cupcakes are incredibly light, soft, and airy, with a delicate cheesecake flavor and a melt-in-your-mouth texture. They are less dense than traditional cheesecake and have a beautiful soufflé-like crumb that makes every bite feel wonderfully light.
Ingredients
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 ml) whole milk
- 2 tablespoons unsalted butter
- 3 large eggs, separated
- 1/3 cup (65 g) granulated sugar
- 1/2 cup (60 g) cake flour
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
Instructions
1. Prepare the Oven
Preheat your oven to 300°F (150°C). Line a 12-cup muffin pan with paper cupcake liners.
For an especially moist and even bake, place the muffin pan inside a larger baking pan that can hold a little hot water.
2. Make the Cream Cheese Batter
Place the cream cheese, milk, and butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water and whisk until the mixture is completely smooth.
Remove from the heat and let it cool slightly.
Whisk in the egg yolks, vanilla extract, lemon juice, and salt.
Sift the cake flour and cornstarch into the mixture. Whisk gently until smooth and just combined.
3. Whip the Egg Whites
In a clean, dry bowl, beat the egg whites on medium speed until foamy.
Gradually add the sugar while continuing to beat. Continue until the egg whites reach soft to medium-soft peaks.
Do not overbeat them; the meringue should remain smooth and glossy.
4. Fold the Meringue Into the Batter
Add about one-third of the whipped egg whites to the cream cheese mixture and gently fold to lighten the batter.
Add the remaining egg whites in two additions, folding carefully with a spatula until no large streaks remain.
Avoid stirring vigorously, as you want to preserve as much air as possible.
5. Fill the Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full.
Gently tap the pan once or twice on the counter to remove any large air bubbles.
6. Bake
Place the muffin pan in the larger baking pan. Carefully pour hot water into the larger pan until it reaches about 1 inch up the sides of the muffin pan.
Bake for 25–35 minutes, or until the cupcakes are lightly golden on top and gently spring back when touched.
Turn off the oven and leave the cupcakes inside with the door slightly open for about 10 minutes. This gradual cooling helps reduce sinking and cracking.
7. Cool and Serve
Remove the cupcakes from the oven and let them cool completely on a wire rack.
They can be served at room temperature or chilled for a slightly firmer cheesecake texture.
Tips for Perfect Japanese Cheesecake Cupcakes
- Use room-temperature ingredients for a smoother batter.
- Make sure your mixing bowl and beaters are completely clean and dry before whipping the egg whites.
- Don’t overbeat the meringue.
- Fold gently to avoid losing the air that gives these cupcakes their signature texture.
- Avoid opening the oven frequently while baking.
- Cooling the cupcakes gradually helps prevent them from collapsing.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Allow them to sit at room temperature for a few minutes before serving for the softest texture.
Prep Time: 20 minutes
Bake Time: 25–35 minutes
Cooling Time: 10–15 minutes
Total Time: About 1 hour
Servings: 12 cupcakes