Fluffy Japanese Cotton Cheesecake Cupcakes

 

Ingredients:

For the Cheesecake Batter:

4 oz (115g) cream cheese, softened

2 tablespoons unsalted butter, softened

1/4 cup (60ml) whole milk

3 large eggs, separated

1/4 cup (50g) granulated sugar (divided)

1/4 cup (30g) cake flour (or all-purpose flour, sifted)

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

A pinch of salt

For Dusting (Optional):

Powdered sugar

Fresh berries for garnish

Instructions:

1. Prepare the oven and cupcake liners:

Preheat your oven to 325°F (160°C).

Line a muffin tin with cupcake liners or lightly grease them.

2. Melt cream cheese mixture:

In a heatproof bowl, melt the cream cheese, butter, and milk over a double boiler (or microwave in short intervals).

Stir until smooth, then remove from heat and let cool slightly.

3. Mix the batter:

Whisk in the egg yolks, vanilla extract, and a pinch of salt until smooth.

Sift in the cake flour and cornstarch, then gently fold until well combined.

4. Make the meringue:

In a separate clean bowl, beat the egg whites until foamy.

Add cream of tartar (if using) and gradually add the sugar while beating.

Continue whipping until soft peaks form (the peaks should slightly curl when lifting the whisk).

5. Combine the meringue and batter:

Gently fold the meringue into the cream cheese mixture in three additions, using a spatula.

Be careful not to deflate the batter; fold until just combined.

6. Fill and bake:

Pour the batter evenly into the prepared cupcake liners, filling them about 80% full.

Place the muffin tin in a larger baking dish and fill with hot water (about 1 inch deep) to create a water bath, ensuring even baking and preventing cracks.

Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

7. Cooling:

Let the cupcakes cool in the oven with the door slightly ajar for about 10 minutes to prevent shrinking.

Transfer to a wire rack to cool completely.

8. Serve:

Dust with powdered sugar and garnish with fresh berries if desired.

Tips for Success:

Use room-temperature ingredients to achieve a smooth batter.

Do not overmix the batter to keep the cupcakes light and airy.

The water bath is essential for a soft, delicate texture.

Enjoy your fluffy Japanese cotton cheesecake cupcakes!