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Light and Airy Japanese Cotton Cheesecake Cupcakes

Fluffy, delicate Japanese-style cheesecake cupcakes with a soft cotton-like texture and subtle sweetness.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 200 g cream cheese softened
  • 2 tbsp unsalted butter
  • 100 ml whole milk
  • 4 eggs separated
  • 0.5 cup granulated sugar divided
  • 0.75 cup cake flour
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 320°F (160°C) and line muffin tin.
  2. Melt cream cheese, butter, and milk over double boiler until smooth.
  3. Whisk in egg yolks, lemon juice, and salt.
  4. Sift in cake flour and cornstarch and mix until smooth.
  5. Whip egg whites with sugar to soft peaks.
  6. Gently fold egg whites into batter in three additions.
  7. Fill liners, bake in water bath 25 minutes, reduce heat and bake 20 more minutes.
  8. Cool gradually in oven, then on wire rack. Dust with powdered sugar before serving.

Notes

Do not overwhip egg whites and always use a water bath for best texture.