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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/japanese-cotton-cheesecake-cupcakes-recipe/