Fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the traditional Japanese cotton cheesecake, known for their airy, cloud-like texture and melt-in-your-mouth softness. These individual-sized treats combine the richness of cream cheese with the lightness of soufflé, creating a perfect balance of flavor and texture.
Unlike dense Western-style cheesecakes, these cupcakes are baked using a water bath method that helps maintain their signature fluffiness. Whether you’re serving them as an elegant dessert for guests or enjoying them with a cup of tea, these bite-sized delights are sure to impress with their delicate sweetness and sophisticated charm. They are not only a visual treat but also a joy to savor, making them an irresistible option for anyone who appreciates the fine art of baking.
Ingredients
- 250g cream cheese (room temperature)
- 50g unsalted butter
- 100ml whole milk
- 6 large eggs (separated)
- 80g granulated sugar (divided)
- 60g cake flour (sifted)
- 20g cornstarch
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- A pinch of salt
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the baking equipment
Preheat your oven to 150°C (300°F). Line a muffin or cupcake pan with paper liners and place the pan in a larger baking tray that will later be filled with water for a water bath. This gentle baking method ensures the cupcakes rise evenly without cracking. - Melt the cream cheese mixture
In a heatproof bowl over a saucepan of simmering water, combine the cream cheese, butter, and milk. Stir continuously until smooth and fully melted. Remove from heat and let it cool to room temperature. This base mixture forms the rich foundation of the cheesecake’s flavor. - Separate the eggs
Carefully separate the egg yolks from the whites. Place the yolks in one bowl and the whites in another large mixing bowl. Make sure no yolk gets into the whites, as this will affect the meringue formation later. - Create the yolk batter
Whisk the egg yolks until smooth, then gradually add them to the cooled cream cheese mixture. Mix in the vanilla extract and lemon juice. Sift the cake flour and cornstarch over the mixture and fold gently until no lumps remain. This step ensures the cupcake batter has a smooth, uniform texture. - Whip the egg whites
Add the pinch of salt to the egg whites and begin whipping with an electric mixer on medium speed. When the egg whites turn foamy, gradually add the granulated sugar in three additions. Continue whipping until soft peaks form. The meringue should be glossy and hold its shape without being too stiff. - Fold the meringue into the batter
Add one-third of the meringue to the yolk mixture and mix gently to lighten the batter. Then, carefully fold in the remaining meringue in two additions. Use a spatula and a gentle folding motion to maintain the airiness of the batter. Avoid overmixing, as this can deflate the meringue. - Fill the cupcake liners
Spoon the batter into the cupcake liners, filling each about 80% full. Tap the pan gently on the counter to remove any large air bubbles trapped inside the batter. - Bake using a water bath
Place the entire muffin pan in the larger tray and carefully pour hot water into the outer tray until it reaches halfway up the sides of the muffin pan. Bake in the preheated oven for about 25–30 minutes or until the tops are lightly golden and spring back when touched. - Cool gradually
After baking, turn off the oven and leave the cupcakes inside with the door slightly ajar for about 10 minutes to prevent sudden temperature changes that could cause sinking. Remove from the oven and allow to cool completely on a wire rack. - Dust and serve
Once fully cooled, you can dust the tops with powdered sugar for an elegant finish. These cupcakes are best enjoyed slightly chilled or at room temperature. Their soft, cotton-like texture and mild sweetness make them an ideal light dessert for any occasion.