Fluffy Japanese Cotton Cheesecake Cupcakes
Light, airy, and melt-in-your-mouth soft — these mini Japanese cotton cheesecakes are less sweet than traditional cheesecake and have a delicate soufflé texture. Perfect for tea time!
📝 Ingredients (Makes 10–12 cupcakes)
Cream Cheese Batter:
200 g cream cheese (room temperature)
40 g unsalted butter
100 ml milk
4 large eggs (separated)
70 g granulated sugar (divided: 20 g + 50 g)
60 g cake flour (or all-purpose flour sifted well)
15 g cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
👩🍳 Instructions
1️⃣ Prepare
Preheat oven to 150°C (300°F).
Line a muffin tin with cupcake liners.
Prepare a larger baking pan for a water bath (bain-marie).
2️⃣ Make the Cream Cheese Base
In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler.
Stir until smooth and creamy.
Remove from heat and let cool slightly.
3️⃣ Add Egg Yolks
Whisk in egg yolks, 20 g sugar, vanilla, and lemon juice.
Sift in flour + cornstarch + salt.
Mix until smooth (no lumps).
4️⃣ Make the Meringue
Beat egg whites until foamy.
Gradually add 50 g sugar.
Whip to soft peaks (not stiff — this keeps it fluffy).
5️⃣ Fold Gently
Fold ⅓ of the meringue into the batter to lighten it.
Carefully fold in the remaining meringue using a spatula.
Do NOT overmix (keep the air inside!).
6️⃣ Bake in Water Bath
Fill cupcake liners about 80% full.
Place muffin tin inside larger pan.
Pour hot water into the outer pan (about 1–2 cm deep).
Bake for 25–35 minutes until lightly golden and set.
7️⃣ Cool Slowly
Turn off oven and leave door slightly open for 10 minutes.
Remove and cool completely.
They will slightly shrink — this is normal.
✨ Optional Toppings
Dust with powdered sugar
Fresh berries
Whipped cream
Apricot glaze
💡 Tips for Perfect Fluffiness
✔ Use room temperature ingredients
✔ Don’t overbeat egg whites
✔ Fold gently
✔ Always bake with water bath
Fluffy Japanese Cotton Cheesecake Cupcakes
