Japanese Cotton Cheesecake Cupcakes
Light and airy cupcakes that capture the delightful texture of traditional Japanese cheesecake, perfect for parties and special occasions.
Ingredients
Wet Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk 60ml
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
Dry Ingredients
- ¼ cup cake flour 30g
- 1 tablespoon cornstarch
- ¼ cup granulated sugar 50g
Optional
- Powdered sugar for dusting
- Fresh berries for garnish
Instructions
Preparation
- Preheat the oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners.
- Place the muffin tin inside a larger roasting pan to create a water bath for baking.
Making the Batter
- In a small saucepan over low heat, melt together the cream cheese, butter, and milk. Stir until smooth and slightly cool.
- In a medium bowl, whisk the egg yolks with the vanilla and lemon juice. Gradually pour in the cream cheese mixture.
- Sift the cake flour and cornstarch into the wet mixture, and stir gently to combine.
- In a clean bowl, beat the egg whites until foamy. Gradually add sugar while whipping until soft peaks form.
- Fold one-third of the meringue into the batter to lighten it, then fold in the remaining meringue in two additional batches.
Baking
- Spoon the batter into cupcake liners, filling each about ¾ full.
- Pour hot water into the larger pan until it reaches halfway up the sides of the muffin tin.
- Bake for 20-25 minutes until pale golden and slightly jiggly.
- Turn off the oven, crack the door, and let sit for 5 minutes before removing.
Cooling and Serving
- Cool the cupcakes in the tin for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar and add berries for garnish before serving.
Notes
Ensure all ingredients are at room temperature. Do not overmix the batter; gentle folding is key to keeping the cupcakes light and airy. The water bath is crucial for even baking.