Japanese Cotton Cheesecake Cupcakes
These Japanese Cotton Cheesecake Cupcakes beautifully blend the lightness of soufflé with the creamy texture of cheesecake, creating irresistibly fluffy treats perfect for any occasion.
Ingredients
Cupcake Mixture
- 8 oz cream cheese, softened
- 1/2 cup milk
- 1/4 cup granulated sugar
- 3 large eggs, separated separate yolks and whites
- 1/2 cup cake flour
- 1/2 tsp lemon juice
Meringue
- 1/4 cup granulated sugar for meringue
- 1/4 tsp cream of tartar
Instructions
Preparation
- Preheat the oven to 320°F (160°C). Line a cupcake tin with cupcake liners.
- In a double boiler, melt the cream cheese and milk together until smooth. Remove from heat and let cool slightly.
- In a bowl, whisk the egg yolks and add to the cream cheese mixture along with the sugar. Mix well.
- Sift in the cake flour and mix until just combined.
Meringue Preparation
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
Combining Mixtures
- Gently fold the meringue into the cream cheese mixture in three additions until no white streaks remain.
- Pour the batter into the prepared cupcake liners, filling them about 2/3 full.
Baking
- Bake in a preheated oven for about 20-25 minutes or until lightly golden and a toothpick comes out clean.
- Remove from oven and allow to cool slightly before serving.
Notes
Serve these cupcakes dusted with powdered sugar or a dollop of whipped cream. Fresh berries add a delightful contrast.