Description
Delight your taste buds with these heavenly Fluffy Japanese Cotton Cheesecake Cupcakes. A fusion of fluffy soufflé and creamy cheesecake in a single delightful treat.
Ingredients
Scale
Cupcakes:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ cup cake flour
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
Optional Garnish:
- powdered sugar for dusting
- fresh berries for garnish
Instructions
- Preheat Oven: Preheat the oven to 320°F (160°C) and line a 12-cup muffin tin with paper liners, placing it in a roasting pan for a water bath.
- Melt Ingredients: In a saucepan, melt cream cheese, butter, and milk until smooth. Let cool slightly.
- Prepare Batter: Whisk egg yolks with vanilla and lemon juice, then combine with the cream cheese mixture. Sift in cake flour and cornstarch, whisking to combine.
- Whip Egg Whites: In a separate bowl, beat egg whites until foamy. Gradually add sugar and beat until soft peaks form.
- Combine Mixtures: Gently fold meringue into yolk mixture, then fill cupcake liners. Place in water bath and bake until set.
- Finish: Let cupcakes cool, dust with powdered sugar, and garnish with berries if desired.
Notes
- The water bath prevents cracking and maintains moisture.
- Avoid overmixing for a light texture.
- Cake flour yields a soft crumb, but sifted all-purpose flour can be used.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 6g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
