Fluffy Japanese Cotton Cheesecake Cupcakes
Irresistibly airy Fluffy Japanese Cotton Cheesecake Cupcakes that melt in your mouth and offer a delightful twist on the classic cheesecake.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 120g full-fat cream cheese, softened
- 3 large eggs, separated (yolks and whites)
- 70g granulated sugar, divided
- 50ml milk
- 20g cornstarch or cake flour
- 1 teaspoon lemon juice or 1 teaspoon vanilla extract
Instructions
- Prepare the cream cheese mixture by softening the cream cheese and mixing it with egg yolks and half of the sugar. Add milk and mix until smooth.
- Sift in cornstarch or cake flour and add lemon juice or vanilla extract; blend until silky.
- Whip egg whites until soft peaks form, gradually adding remaining sugar until stiff peaks are achieved.
- Gently fold whipped egg whites into cream cheese mixture to preserve airiness.
- Preheat oven to 320°F (160°C) and prepare a water bath. Line a cupcake tray with paper liners.
- Pour batter into liners and bake for 20-25 minutes until tops are lightly golden. Cool in tray before refrigerating.
Notes
Use room temperature eggs for better mixing and volume. Cool slowly in the oven to prevent collapsing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg
Find it online: https://goandweb.com/fluffy-japanese-cotton-cheesecake-cupcakes/