Japanese Cotton Cheesecake Cupcakes Recipe

Introduction

Japanese Cotton Cheesecake Cupcakes are light, fluffy, and subtly sweet treats that melt in your mouth. These individual-sized cheesecakes combine the rich flavor of cream cheese with a delicate airy texture, perfect for any occasion.

Ingredients

• 8 oz Cream Cheese (Use full-fat for best texture)
• 1 cup Sugar (Use granulated or caster sugar)
• 1/3 cup Milk (Use almond milk for dairy-free)
• 1/4 cup Unsalted Butter (Coconut oil can be used for dairy-free)
• 3 large Egg Yolks (No substitutions recommended)
• 3 large Egg Whites (Ensure they are free from grease)
• 1 cup All-Purpose Flour (Use a gluten-free blend as a substitution)
• 1/4 tsp Salt (No direct substitution needed)

Instructions

1. Step 1: Preheat your oven to 320°F (160°C) and prepare your muffin tin with liners.
2. Step 2: In a mixing bowl, combine the cream cheese, sugar, milk, and unsalted butter and blend until smooth.
3. Step 3: Add egg yolks one at a time, mixing well after each addition.
4. Step 4: Whip egg whites in a clean bowl until soft peaks form.
5. Step 5: Gently fold whipped egg whites into the cream cheese mixture in three additions.
6. Step 6: Sift in flour and salt, mixing until just combined.
7. Step 7: Pour batter into lined muffin tin, filling each liner about two-thirds full.
8. Step 8: Bake for 20-25 minutes until lightly golden brown and a toothpick comes out clean.
9. Step 9: Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Make sure your egg whites are free from any grease for optimal volume when whipping.
• Use a gluten-free flour blend to make this recipe suitable for gluten intolerances.
• Try coconut oil instead of butter for a dairy-free variation.
• Folding in the egg whites gently preserves air bubbles, ensuring the cake remains light and fluffy.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm briefly in a microwave (about 10-15 seconds) or enjoy chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes dairy-free?

Yes, substitute the cream cheese with a dairy-free cream cheese alternative, use almond milk instead of regular milk, and replace the butter with coconut oil for a dairy-free version.

Why are the egg whites whipped separately?

Whipping the egg whites separately and then folding them in creates the light, airy texture that is characteristic of Japanese cotton cheesecake. It traps air that expands during baking, making the cupcakes fluffy.

Japanese Cotton Cheesecake Cupcakes Recipe

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4.6 from 89 reviews

Japanese Cotton Cheesecake Cupcakes are a light, airy, and delicately fluffy baked treat that blends the creamy richness of cream cheese with the soft texture of a traditional Japanese cheesecake, perfectly portioned into convenient cupcake sizes. These delightful cupcakes offer a subtle sweetness and a melt-in-your-mouth experience, ideal for dessert or afternoon tea.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 8 oz Cream Cheese (Use full-fat for best texture.)
• 1 cup Sugar (Use granulated or caster sugar.)
• 1/3 cup Milk (Use almond milk for dairy-free.)
• 1/4 cup Unsalted Butter (Coconut oil can be used for dairy-free.)
• 3 large Egg Yolks (No substitutions recommended.)
• 3 large Egg Whites (Ensure they are free from grease.)
• 1 cup All-Purpose Flour (Use a gluten-free blend as a substitution.)
• 1/4 tsp Salt (No direct substitution needed.)

Instructions

1. Preheat Oven: Preheat your oven to 320°F (160°C) and prepare your muffin tin by placing liners into each cup.
2. Mix Cream Cheese Mixture: In a mixing bowl, combine the cream cheese, sugar, milk, and unsalted butter. Blend until the mixture is completely smooth and homogeneous.
3. Add Egg Yolks: Add the egg yolks one at a time to the cream cheese mixture, mixing well after each addition to ensure full incorporation.
4. Whip Egg Whites: In a separate, clean bowl, whip the egg whites until they form soft peaks, making sure the bowl is free from grease so the whites whip properly.
5. Fold Egg Whites: Gently fold the whipped egg whites into the cream cheese mixture in three separate additions, being careful not to deflate the batter.
6. Add Dry Ingredients: Sift the all-purpose flour and salt into the mixture, folding gently until just combined without overmixing.
7. Fill Muffin Tins: Pour the batter into the prepared muffin tin liners, filling each about two-thirds full to allow room for rising.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until the cupcakes are lightly golden brown and a toothpick inserted into the center comes out clean.
9. Cool: Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Use full-fat cream cheese for the best texture and flavor.
• Ensure bowls and utensils used for whipping egg whites are completely clean and free from grease to achieve soft peaks.
• Folding the egg whites gently is crucial to maintain the airy texture of the cupcakes.
• You can substitute milk with almond milk and butter with coconut oil to make this recipe dairy-free.
• To make gluten-free cupcakes, substitute the all-purpose flour with a gluten-free flour blend.
• These cupcakes are best served at room temperature or slightly chilled.

Keywords: Japanese cheesecake cupcakes, cotton cheesecake, fluffy cheesecake cupcakes, Japanese dessert, baked cheesecake cupcakes, light cheesecake