Fluffy Japanese Cotton Cheesecake Cupcakes – Light and Airy Dessert to Bake at Home

If you’ve ever watched a Japanese cheesecake jiggle and wondered how something so light could taste so rich, these Japanese Cotton Cheesecake Cupcakes are your answer. They’re soft like a sponge cake, creamy like cheesecake, and airy enough to melt on your tongue.

Baked gently using a water bath and folded with whipped egg whites, these cupcakes rise tall, stay delicate, and deliver that iconic cloud-like texture — without being overly sweet.

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What Makes Cotton Cheesecake Different

Unlike dense Western cheesecake, Japanese cotton cheesecake relies on whipped egg whites for structure instead of heavy cream. The result is a dessert that feels indulgent yet light, making it perfect after a meal or with afternoon tea.

Cupcake form makes it even better:

• Faster baking
• Perfect portions
• No cracking worries
• Beautiful presentation

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Ingredients

Cheesecake Batter

• Cream cheese, softened
• Unsalted butter
• Whole milk
• Egg yolks
• Cake flour
• Cornstarch
• Sugar
• Lemon juice
• Vanilla extract

Meringue

• Egg whites
• Sugar
• Cream of tartar (optional)

Optional Garnish

• Powdered sugar
• Fresh berries
• Whipped cream

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Instructions

1. Preheat oven to 320°F (160°C). Line a cupcake pan and prepare a water bath.
2. Melt cream cheese, butter, and milk together until smooth. Cool slightly.
3. Whisk in egg yolks, vanilla, and lemon juice.
4. Sift in cake flour and cornstarch, mixing gently.
5. Whip egg whites with sugar until soft glossy peaks form.
6. Fold meringue into batter in three additions.
7. Fill cupcake liners about ¾ full.
8. Place pan in water bath and bake gently until set.
9. Turn oven off and crack door slightly; cool gradually.
10. Chill briefly or serve at room temperature.

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Texture & Flavor

• Texture: ultra-soft, sponge-like, moist
• Flavor: lightly sweet, creamy, subtly tangy
• Finish: melts instantly on the palate

These cupcakes jiggle slightly when warm — that’s exactly what you want.

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Pro Baking Tips

• Use room-temperature ingredients
• Don’t overwhip egg whites
• Fold gently — air is everything
• Slow cooling prevents collapse

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Storage & Make Ahead

• Refrigerate up to 3 days
• Best eaten within 24 hours
• Do not freeze (texture loss)

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Flavor Variations

• Matcha cotton cheesecake
• Chocolate swirl version
• Lemon-vanilla twist
• Strawberry folded batter

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