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Fluffy Japanese Cotton Cheesecake Cupcakes

Delicate, cloud-like mini cheesecakes with a jiggly, melt-in-your-mouth texture inspired by the famous Japanese cotton cheesecake.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Cupcake, Dessert
Cuisine: Asian Fusion, Japanese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 8 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1/4 cup milk
  • 3 large eggs, separated
  • 1/4 cup granulated sugar (for yolks)
  • 1/4 cup granulated sugar (for whites)
  • 2 tbsp cake flour
  • 2 tbsp cornstarch
  • 1/4 tsp cream of tartar (or lemon juice)
  • 1/2 tsp vanilla extract
  • Powdered sugar, for dusting

Equipment

  • Mixing bowls
  • Electric mixer
  • Muffin tin
  • Water bath pan

Method
 

  1. Preheat oven to 325°F (160°C) and line muffin tin with paper liners.
  2. Melt cream cheese, butter, and milk together over simmering water until smooth.
  3. Whisk in egg yolks, vanilla, and sugar, then sift in flour and cornstarch.
  4. In a clean bowl, beat egg whites with cream of tartar and sugar until stiff peaks form.
  5. Fold egg whites gently into cream cheese mixture until just combined.
  6. Fill cupcake liners 3/4 full and bake in a hot water bath for 25–30 minutes.
  7. Cool slowly in oven with door cracked open, then dust with powdered sugar.

Notes

Cool the cupcakes gradually to prevent collapse. Store chilled for the best texture and flavor.