🎂 Japanese Cotton Cheesecake Cupcakes
✨ What Makes It Special?
Japanese cotton cheesecake differs from regular cheesecake by its fluffy soufflé-like texture. These cupcake versions are portioned individually and bake faster while still maintaining that signature cloud-like feel.
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📝 Ingredients (for 12 cupcakes)
🧀 Cream Cheese Batter:
Cream cheese – 140g (5 oz)
Unsalted butter – 40g (3 tbsp)
Whole milk – 100ml (⅓ cup + 1 tbsp)
Egg yolks – 3
Cake flour – 40g (⅓ cup)
Cornstarch – 10g (1 tbsp)
🍳 Meringue:
Egg whites – 3 (from large eggs)
Granulated sugar – 60g (¼ cup + 1 tbsp)
Lemon juice or cream of tartar – ¼ tsp (optional, for stability)
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🍴 Tools:
Hand or stand mixer
12-cup muffin tin
Cupcake liners (foil or paper)
Mixing bowls
Fine mesh sieve
Spatula
Water bath tray (for baking)
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👩🍳 Instructions:
Step 1: Prepare the Cupcake Pan
Line your muffin tin with cupcake liners.
Preheat oven to 150°C (300°F).
Prepare a hot water bath (bain-marie) by filling a larger pan with hot water. Your muffin tray will sit in this later.
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Step 2: Make the Cream Cheese Batter
1. In a heatproof bowl, combine cream cheese, butter, and milk.
2. Place the bowl over a pot of simmering water (double boiler method) and stir until smooth. Let it cool slightly.
3. Add egg yolks one by one, whisking after each.
4. Sift in cake flour and cornstarch and mix until fully incorporated. Set aside.
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Step 3: Make the Meringue
1. In a clean, dry bowl, beat the egg whites until frothy.
2. Add lemon juice or cream of tartar (if using).
3. Gradually add sugar in 3 parts, beating until you get firm peaks (not stiff).
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Step 4: Combine Batter and Meringue
1. Add ⅓ of the meringue to the cream cheese batter and fold gently.
2. Gradually fold in the remaining meringue in two parts until well combined. Don’t deflate the batter.
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Step 5: Bake
1. Pour the batter into the lined muffin cups (about ¾ full).
2. Place the muffin tin into the prepared hot water bath.
3. Bake at 150°C (300°F) for 25–30 minutes until the tops are lightly golden and the cakes are set.
4. Then lower the oven to 130°C (265°F) and bake for another 10 minutes.
5. Turn off the oven and leave the cupcakes inside with the door slightly open for 10–15 minutes to prevent cracking.
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Step 6: Cool
Remove cupcakes from the oven and water bath.
Let them cool fully in the pan.
Chill in the fridge before serving for a firmer texture (optional).
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🍓 Serving Suggestions:
Dust with powdered sugar
Top with whipped cream and fresh fruit
Drizzle with berry compote or honey
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❓FAQ: Japanese Cotton Cheesecake Cupcakes
Q1: Why use a water bath?
A: The water bath provides gentle, even heat and prevents the delicate cupcakes from cracking or drying out.
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Q2: Can I skip cornstarch?
A: Cornstarch helps tenderize the texture and stabilize the batter. You can replace it with more cake flour in a pinch, but the texture may change slightly.
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Q3: Why did my cupcakes collapse?
A: Common reasons:
Overbeating or underbeating the meringue
Folding too roughly and deflating the batter
Sudden temperature change (always cool gradually)
Underbaking (center not fully set)
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Q4: Can I freeze them?
A: Yes! Once cooled completely, wrap tightly and freeze. Thaw in the fridge before serving.
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Q5: What’s the best way to store them?
A: Store in an airtight container in the fridge for up to 4 days. Best eaten chilled or at room temp.
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Q6: Can I make them gluten-free?
A: Yes! Use a gluten-free cake flour blend and ensure your cornstarch is certified GF. Texture may be slightly less fluffy but still good.
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Q7: What if I don’t have cake flour?
A: You can make a substitute:
1 cup all-purpose flour minus 2 tbsp, then add 2 tbsp cornstarch.
Sift well.