Description
Delightful and fluffy Japanese Cotton Cheesecake Cupcakes that bring warmth and joy to your family gatherings.
Ingredients
- 4 oz (115g) cream cheese, softened
- 2 tablespoons unsalted butter
- ¼ cup (60ml) whole milk
- 3 large eggs, separated
- ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- ¼ cup (30g) cake flour
- 1 tablespoon cornstarch
- ¼ cup (50g) granulated sugar
- Powdered sugar for dusting (optional)
- Fresh berries for garnish (optional)
Instructions
- Preheat your oven to 320°F (160°C) and line a 12-cup muffin tin with paper liners. Place the tin inside a larger roasting pan to create a water bath.
- In a small saucepan over low heat, melt together cream cheese, butter, and milk until smooth, then let cool slightly.
- In a medium bowl, whisk egg yolks with vanilla and lemon juice. Slowly pour in cream cheese mixture, whisking until smooth.
- Sift cake flour and cornstarch into the wet mixture and gently stir to combine.
- In a clean bowl, beat egg whites until foaming, then gradually add sugar, beating until soft peaks form.
- Fold one-third of whipped egg whites into batter to lighten, then fold in remaining meringue in two smaller batches.
- Spoon batter into cupcake liners, filling them about three-quarters full, and pour hot water into the larger pan halfway up the sides of the muffin tin.
- Bake for 20-25 minutes until tops are pale golden and slightly jiggly.
- Let cool in the tin for about 10 minutes, then transfer to a wire rack. Dust with powdered sugar and top with fresh berries if desired.
Notes
Sift dry ingredients for better texture. Use fresh lemon juice for vibrant flavor and stick to a water bath method to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese