Description
These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft. Featuring a delicate balance of cream cheese, egg whites, and a gentle water bath baking method, these cupcakes offer a melt-in-your-mouth texture and subtle sweetness. Perfect for an elegant treat or a special dessert, they combine the charm of traditional Japanese cotton cheesecake in a convenient, individual cupcake form.
Ingredients
Scale
Cheesecake Base
- 5 oz cream cheese, softened
- 1/4 cup whole milk
- 1/4 cup unsalted butter
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar (optional)
Topping
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare baking setup: Preheat your oven to 300°F (150°C). Line a muffin tin with cupcake liners and place this tin inside a larger baking dish that will accommodate a water bath.
- Melt cheese mixture: In a heatproof bowl set over simmering water, melt the cream cheese, whole milk, and unsalted butter together, stirring continuously until smooth. Once melted, remove from heat and allow it to cool slightly.
- Combine dry ingredients: Sift the all-purpose flour and cornstarch together to ensure even distribution and then fold these into the cooled cream cheese mixture gently until just combined.
- Add egg yolks: Whisk the egg yolks into the batter mixture until smooth and glossy, creating the base consistency for your cupcakes.
- Beat egg whites: In a clean, dry bowl, begin beating the egg whites until frothy. Add the cream of tartar to stabilize and continue beating gradually incorporating the granulated sugar until you achieve stiff, glossy peaks.
- Fold egg whites into batter: Carefully fold the whipped egg whites into the cream cheese batter in three additions. This gentle folding keeps the mixture airy, essential for the fluffy texture.
- Fill cupcake liners: Spoon or pour the batter evenly into the lined muffin tin.
- Prepare water bath: Pour hot water into the larger baking dish around the muffin tin to about halfway up the sides. This water bath ensures gentle, even baking, preventing cracking and dryness.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the tops are set and lightly golden.
- Rest in oven: Turn off the oven and leave the cupcakes inside for 10 minutes with the door slightly ajar to avoid sudden temperature changes that could cause sinking.
- Cool and chill: Remove the cupcakes and allow them to cool completely at room temperature. Chill them in the refrigerator for at least 1 hour to enhance the texture and flavor.
- Serve: Before serving, dust the tops with powdered sugar if desired for a pretty finish.
Notes
- Using a water bath is crucial for the soft, jiggly texture representative of Japanese cotton cheesecake.
- If cream of tartar is unavailable, a few drops of lemon juice or white vinegar can be used as a substitute to stabilize egg whites.
- Ensure that the egg whites are whipped to stiff peaks for maximum volume in the cupcakes.
- Cool and chill time improves the texture and makes the cupcakes easier to handle and slice if desired.
- These cupcakes are best enjoyed within 2 days if refrigerated and stored in an airtight container.
