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A close-up featured image showcases the light and fluffy texture of freshly baked Japanese Cotton Cheesecake Cupcakes.

Japanese Cotton Cheesecake Cupcakes

These Japanese Cotton Cheesecake Cupcakes are light, airy, and subtly sweet, offering a unique twist on traditional cheesecake. Their delicate, cotton-like texture and balanced flavor make them a delightful treat for any occasion. This recipe guides you through each step to create perfect, melt-in-your-mouth cupcakes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces full-fat cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup whole milk
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 cup cake flour
  • 2 tablespoons cornstarch
  • 3 large egg whites
  • 1/3 cup granulated sugar

Equipment

  • Cupcake pan (12-cup)
  • Cupcake liners (paper or silicone)
  • Mixing bowls (various sizes)
  • Electric mixer (stand or hand mixer)
  • Rubber spatula
  • Fine-mesh sieve
  • Measuring cups and spoons
  • Baking sheet
  • Whisk
  • Toothpick

Method
 

  1. Preheat oven to 300°F (150°C). Place cupcake liners in a 12-cup cupcake pan.
  2. In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
  3. Gradually add the milk and mix until well combined.
  4. Add the egg yolks, one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and lemon juice.
  6. In a separate bowl, sift together the cake flour and cornstarch.
  7. Gradually add the sifted dry ingredients to the cream cheese mixture, mixing until just combined. Be careful not to overmix!
  8. In a clean, grease-free mixing bowl, beat the egg whites until soft peaks form.
  9. Gradually add the granulated sugar, beating until stiff, glossy peaks form. The meringue should be firm but not dry.
  10. Gently fold one-third of the meringue into the cream cheese mixture to lighten it.
  11. Then, gently fold in the remaining meringue in two additions, being careful not to deflate the egg whites. You want to maintain as much air as possible.
  12. Fill each cupcake liner about ¾ full with the cheesecake batter.
  13. Place the cupcake pan inside a larger baking sheet.
  14. Pour hot water into the baking sheet until it reaches about halfway up the sides of the cupcake pan. This water bath creates a humid environment that helps the cheesecakes bake evenly and prevents them from cracking.
  15. Bake in a preheated oven at 300°F (150°C) for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  16. Turn off the oven and crack the oven door open slightly. Let the cupcakes cool in the oven for about 30 minutes. This helps prevent them from collapsing.
  17. Remove the cupcakes from the water bath and let them cool completely at room temperature.
  18. Refrigerate the cupcakes for at least 2 hours before serving. This allows them to set properly and develop their flavor.

Notes

Use room temperature ingredients for a smooth batter. Don't overmix the batter; mix until just combined. Whip the meringue until stiff and glossy, but not dry. Fold gently to maintain air. A water bath is crucial for even baking. Cool slowly to prevent collapsing. Refrigerate before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. Variations: Add matcha powder, cocoa powder, citrus zest, or berry swirl.