Ingredients:
For the Cheesecake Batter:
- 4 oz (120g) cream cheese, softened
- 1/4 cup (60ml) whole milk
- 1/4 cup (50g) unsalted butter
- 3 large eggs, separated
- 1/4 cup (50g) granulated sugar (for egg whites)
- 2 tbsp (25g) granulated sugar (for yolks mixture)
- 1/2 cup (65g) cake flour (or sifted all-purpose flour)
- 1 tbsp cornstarch
- 1/4 tsp cream of tartar or lemon juice
Optional Topping:
Preparation:
- Prepare the Batter:
- Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.
- Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.
- Whip the Egg Whites:
- In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.
- Combine:
- Fold one-third of the egg whites into the cream cheese mixture to lighten it. Gently fold in the remaining egg whites in two additions.
- Bake:
- Divide the batter evenly among the cupcake liners, filling them about 80% full.
- Place the muffin tin in a larger baking tray. Add hot water to the larger tray to create a water bath.
- Bake for 25-30 minutes, or until the tops are golden and set.
- Cool:
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Serve:
- Enjoy as-is, or dust with powdered sugar, or serve with fruit preserves for added flavor.
Tips for Perfect Japanese Cotton Cheesecake Cupcakes
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and milk are at room temperature for a smooth batter.
- Don’t Overmix: Fold the egg whites gently into the batter to maintain the airy texture. Overmixing can deflate the batter.
- Water Bath: The water bath is crucial for even baking and preventing cracks. Make sure the water is hot when you add it to the tray.
- Avoid Overbaking: Bake until the tops are golden and set, but the center should still have a slight jiggle. Overbaking can make the cupcakes dense.
- Cool Gradually: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack. This prevents them from collapsing.
- Use Cake Flour: Cake flour gives the cupcakes a lighter texture. If using all-purpose flour, sift it twice to mimic the lightness of cake flour.
Variations
- Matcha Cotton Cheesecake Cupcakes: Add 1-2 tablespoons matcha powder to the batter for a vibrant green color and earthy flavor.
- Chocolate Cotton Cheesecake Cupcakes: Add 2 tablespoons cocoa powder to the batter for a chocolatey twist.
- Citrus Cotton Cheesecake Cupcakes: Add zest of 1 lemon or orange to the batter for a refreshing citrus flavor.
How to Store
- Room Temperature: Store the cupcakes in an airtight container at room temperature for up to 1 day.
- Refrigerating: For longer storage, refrigerate the cupcakes in an airtight container for up to 3 days. Let them come to room temperature before serving.
- Freezing: Wrap the cupcakes individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month.
- Thawing: Thaw in the fridge overnight or at room temperature for a few hours before serving.
Serving Suggestions
- Dust with powdered sugar for a simple, elegant finish.
- Top with fresh berries, fruit preserves, or a dollop of whipped cream.
- Serve with a cup of green tea, coffee, or hot chocolate for a delightful pairing.
These Japanese Cotton Cheesecake Cupcakes are a light, fluffy, and irresistible treat! Perfect for any occasion, they’re sure to impress your guests. Enjoy!
