Description
These Japanese Cotton Cheesecake Cupcakes are the ultimate airy indulgence—soft, jiggly, and melt-in-your-mouth light. A mini twist on the classic Japanese soufflé cheesecake, these little bites combine creamy cheesecake flavor with a cloud-like texture. Perfect for brunches, birthdays, or cozy weekend treats, they’re elegant, easy, and impossible to eat just one.
Ingredients
Wet Ingredients:
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4 oz (115 g) cream cheese, softened
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2 tbsp (28 g) unsalted butter
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¼ cup (60 ml) whole milk
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3 large eggs, separated
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½ tsp vanilla extract
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½ tsp lemon juice
Dry Ingredients:
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¼ cup (30 g) cake flour
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1 tbsp (8 g) cornstarch
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¼ cup (50 g) granulated sugar
Optional Toppings:
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Powdered sugar, for dusting
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Fresh berries, for garnish
Instructions
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Preheat and Prepare:
Preheat oven to 320°F (160°C). Line a 12-cup muffin tin with paper liners and place inside a larger roasting pan to prepare for a water bath. -
Melt the Creamy Base:
In a small saucepan over low heat, melt cream cheese, butter, and milk until smooth. Remove from heat and cool slightly. -
Mix the Yolks:
In a medium bowl, whisk egg yolks with vanilla extract and lemon juice. Gradually add the warm cream cheese mixture, whisking until smooth. -
Combine the Dry Ingredients:
Sift cake flour and cornstarch into the mixture and stir gently until combined—avoid overmixing. -
Whip the Egg Whites:
In a clean bowl, beat egg whites until foamy. Add sugar gradually, 1 tbsp at a time, and beat to soft peaks. -
Fold the Meringue:
Gently fold one-third of the meringue into the batter, then fold in the remaining meringue in two more additions until just combined. -
Bake with a Water Bath:
Fill each cupcake liner ¾ full. Pour hot water into the roasting pan halfway up the muffin tin sides. Bake for 20–25 minutes, until pale golden and slightly jiggly. -
Cool Gracefully:
Turn off the oven, crack the door, and let the cupcakes rest for 5 minutes before removing. Cool completely on a wire rack, then dust with powdered sugar and garnish with berries.
Notes
Use room temperature ingredients for best texture.
Slight shrinkage is normal—don’t worry, they’ll still taste divine.
The water bath ensures even baking and prevents cracks.
Add matcha powder or yuzu zest for a fun flavor twist.
Store in the fridge and bring to room temperature before serving for the softest texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese