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Fluffy Japanese Cotton Cheesecake Cupcakes

Light and airy cheesecake cupcakes with a soufflé-like texture, perfect for a delicate dessert or afternoon tea.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Cupcakes
  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 1/4 cup milk
  • 1/2 cup cake flour sifted
  • 3 tbsp cornstarch
  • 4 eggs separated
  • 1/4 tsp cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • powdered sugar for dusting

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Muffin tin
  • Cupcake liners

Method
 

  1. Preheat oven to 325°F (160°C). Line muffin tin with cupcake liners.
  2. Melt cream cheese, butter, and milk over simmering water until smooth. Cool slightly.
  3. Sift cake flour and cornstarch into mixture, stir until smooth, add vanilla.
  4. Beat egg whites with cream of tartar. Add sugar gradually until soft peaks form.
  5. Fold meringue into cream cheese mixture in batches.
  6. Pour into liners. Place muffin tin in larger dish with hot water. Bake 25–30 minutes.
  7. Cool in oven with door slightly open. Dust with powdered sugar before serving.

Notes

Bake in a water bath to avoid cracks. Cool gradually to prevent collapse.