Description
Light, airy, and soft Japanese cotton cheesecake in cupcake form with a delicate balance of sweetness and cream cheese flavor.
Ingredients
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 3 tbsp milk
- 3 egg yolks
- 1/4 cup (50g) granulated sugar, divided
- 3 tbsp cake flour
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar
- 4 egg whites
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- In a heatproof bowl over simmering water, melt together cream cheese, butter, and milk. Stir until smooth, then remove from heat and let cool slightly.
- Whisk in egg yolks, 2 tbsp sugar, vanilla extract until well combined.
- Sift in cake flour and cornstarch; fold gently until smooth.
- In a separate bowl, beat egg whites with a pinch of salt and cream of tartar until foamy.
- Gradually add remaining sugar and continue beating to stiff glossy peaks.
- Fold one-third of the meringue into the cheesecake batter to lighten it, then gently fold in the remaining meringue until combined.
- Divide batter evenly among prepared cupcake liners.
- Bake in a water bath (place muffin tin in a larger pan with hot water) for 18–22 minutes until tops are lightly golden and springs back when touched.
- Turn off oven, leave cupcakes inside with the door ajar for 10 minutes to prevent sinking.
- Remove from oven, cool slightly, then transfer to a rack to cool completely.
Notes
- Room-temperature ingredients help achieve a smooth batter.
- Do not overmix to keep cupcakes fluffy.
- Use a water bath for even baking and moist texture.
- Store leftovers in the fridge for up to 3 days or freeze for longer.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
