Fluffy Japanese Cotton Cheesecake Cupcakes

by

Introduction

Experience the delicate magic of Japanese Cotton Cheesecake in adorable cupcake form! These ethereally light, jiggly treats combine the richness of cheesecake with the airy texture of soufflé. Unlike dense New York-style cheesecakes, these cupcakes melt in your mouth, offering a subtle sweetness and cloud-like softness that’s utterly addictive.

Perfect for tea time, parties, or as an elegant dessert, these mini cheesecakes are steamed-baked to achieve their signature fluffiness. With a touch of lemon or vanilla, they’re subtly flavored—but feel free to customize with matcha, cocoa, or fruit zest for a creative twist!

Ingredients

Base Batter:

  • 250g cream cheese, softened (about 1 block)
  • 50g unsalted butter, cubed
  • 100ml whole milk
  • 60g cake flour (or all-purpose flour + 1 tbsp cornstarch)
  • 20g cornstarch
  • ¼ tsp salt

Egg Mixture:

  • 4 large eggs, separated
  • ½ tsp lemon juice or cream of tartar (for stabilizing egg whites)
  • 80g granulated sugar

Optional Flavor Enhancers:

  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 tbsp matcha powder (sifted)

Instructions

Step 1: Prepare the Cheese Base

  1. In a heatproof bowl, combine cream cheese, butter, and milk.
  2. Heat over a double boiler (or microwave in 20-sec intervals), stirring until smooth. Let cool slightly.

Step 2: Mix Dry Ingredients

  1. Sift cake flour, cornstarch, and salt into the cheese mixture. Whisk until smooth.
  2. Add egg yolks one at a time, mixing well after each. Stir in vanilla or zest if using.

Step 3: Whip Egg Whites

  1. In a clean bowl, beat egg whites with lemon juice/cream of tartar until foamy.
  2. Gradually add sugar, whipping to stiff peaks (glossy and firm, but not dry).

Step 4: Fold and Fill

  1. Gently fold ⅓ of the egg whites into the cheese batter to lighten it.
  2. Carefully fold in the remaining whites until just combined (no streaks).

Step 5: Bake

  1. Line a cupcake pan with parchment liners. Fill each ¾ full.
  2. Place the pan in a larger baking dish. Pour hot water into the outer dish (1-inch deep) for a water bath.
  3. Bake at 320°F (160°C) for 25–30 minutes, until tops are golden and springs back when touched.

Step 6: Cool and Serve

  1. Turn off the oven. Crack the door open and let cakes cool inside for 10 minutes to prevent collapse.
  2. Chill for 1 hour before serving for best texture.

Tips for Success

  • Room-Temperature Eggs: Whip better for maximum volume.
  • Gentle Folding: Overmixing deflates the batter—use a spatula in a “J” motion.
  • No Peeking: Avoid opening the oven during baking to prevent sinking.
  • Storage: Keep refrigerated for up to 3 days; freeze unglazed cupcakes for 1 month.

Why You’ll Love These

✨ Pillowy Texture: Like a cross between cheesecake and angel food cake.
✨ Customizable: Add swirls of fruit purée or top with whipped cream.
✨ Impressive Yet Easy: No fancy tools needed—just patience and care.

Conclusion

These Japanese Cotton Cheesecake Cupcakes are a delightful departure from traditional cheesecakes, offering a lighter-than-air experience with every bite. Perfect for special occasions or a treat-yourself moment, they’re sure to impress with their elegant rise and delicate flavor.

Ready to bake? Embrace the jiggle and enjoy these fluffy wonders!

Serving Idea: Dust with powdered sugar or drizzle with honey for extra sweetness.

Leave a Comment