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Fluffy Japanese Cotton Cheesecake Cupcakes Recipe

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4.3 from 10 reviews

  • Author: Chef
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Fluffy Japanese Cotton Cheesecake Cupcakes are light, airy, and irresistibly soft, offering a unique twist on classic cheesecake. Perfectly portioned into cupcakes, they’re easy to serve and enjoy, featuring a delicate balance of cream cheese, eggs, and a hint of vanilla baked to golden perfection.

Ingredients

Cheesecake Batter

  • 1 cup cream cheese
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter
  • 3 large eggs, separated
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
  2. Mix Cream Cheese Mixture: In a mixing bowl, beat together the cream cheese, sugar, milk, and unsalted butter until the mixture is smooth and creamy, ensuring there are no lumps.
  3. Add Egg Yolks: Add the egg yolks one at a time to the cream cheese mixture, mixing well after each addition to fully incorporate them for a smooth batter.
  4. Whisk Egg Whites: In a separate clean bowl, whisk the egg whites until soft peaks form, which will help create the fluffy texture characteristic of this cheesecake.
  5. Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the cream cheese mixture to maintain the airy structure without deflating the batter.
  6. Add Dry Ingredients: Gradually sift in the all-purpose flour and salt, folding lightly until just combined, being careful not to overmix.
  7. Fill Cupcake Liners: Pour the batter into the prepared muffin tin, filling each cupcake liner about two-thirds full to allow space for rising.
  8. Bake: Bake the cupcakes in the preheated oven for 20-25 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  9. Cool: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack or serving, allowing them to set properly.

Notes

  • Ensure the cream cheese is softened before mixing for a smoother batter.
  • Be gentle when folding egg whites to retain maximum fluffiness.
  • You can serve these cupcakes chilled or at room temperature for best flavor.
  • Use fresh eggs for better rise and texture.
  • For added moisture, consider a light dusting of powdered sugar before serving.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://saracooking.com/fluffy-japanese-cotton-cheesecake-cupcakes-recipe/