Description
These Japanese Cotton Cheesecake Cupcakes are delightfully fluffy and creamy, offering a perfect balance of lightness and rich cheesecake flavor.
Ingredients
Scale
- 250g cream cheese
- 50g unsalted butter
- 120ml milk
- 3 large eggs, separated
- 100g granulated sugar
- 30g cake flour
- 20g cornstarch
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 160°C (320°F). Line a cupcake tray with liners.
- In a double boiler, melt the cream cheese and butter together. Stir until smooth, then add milk and continue stirring until well combined.
- Remove from heat and let it cool slightly. Beat in the egg yolks, vanilla extract, cake flour, and cornstarch until everything is well combined.
- In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar while whipping until stiff peaks form.
- Gently fold the egg whites into the cheese mixture in three additions, being careful not to deflate the mixture.
- Pour the batter into the lined cupcake tray, filling each cup about three-quarters full.
- Bake in a water bath for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Serve at room temperature or chilled.
Notes
For added flair, dust the tops with powdered sugar or top with whipped cream and berries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg