Description
Silky smooth Japanese cotton cheesecake cupcakes dance between cloud-like texture and rich cream cheese delight. Culinary magic from Japan promises a melt-in-your-mouth experience that will transport sweet lovers to delicate dessert paradise.
Ingredients
Scale
Main Ingredients:
- 140 grams (1 cup) cream cheese, softened
- 2 large egg yolks
- 2 large egg whites
- 70 milliliters (1/3 cup) milk
- 20 grams (2 tablespoons) all-purpose flour
Supporting Ingredients:
- 70 grams (1/3 cup) sour cream
- 40 grams (3 tablespoons) granulated sugar
- 50 grams (4 tablespoons) granulated sugar
Flavoring Ingredients:
- 1 teaspoon vanilla extract or lemon juice
Instructions
- Prepare the baking environment by heating the oven to 180C (350F) and arranging cupcake liners in a muffin tin.
- Create a double boiler setup by placing cream cheese and sour cream in a heatproof bowl over simmering water, whisking until completely smooth.
- Remove the bowl from heat and incorporate 40g of sugar, mixing thoroughly until integrated.
- Add egg yolks individually, whisking meticulously after each addition to ensure even distribution.
- Sift all-purpose flour into the mixture, stirring until achieving a uniform consistency.
- Gradually introduce milk, blending until fully absorbed into the batter.
- In a separate pristine bowl, whip egg whites until they become frothy.
- Gradually sprinkle remaining 50g of sugar while continuing to beat until soft, pillowy peaks emerge.
- Delicately incorporate one-third of the meringue into the cream cheese mixture to lighten the texture.
- Carefully fold remaining meringue, maintaining the batter’s airiness and preventing deflation.
- Distribute batter evenly among cupcake liners, filling each approximately three-quarters full.
- Construct a water bath by placing the muffin tin inside a larger baking pan and adding hot water to the outer pan.
- Bake for 20-25 minutes, monitoring until tops turn a light golden hue and a toothpick emerges clean when inserted.
- Immediately remove from oven and allow cupcakes to rest briefly in the pan.
- Transfer cupcakes to a wire rack, permitting complete cooling before serving.
Notes
- Softening cream cheese beforehand ensures a smoother, lump-free mixture that blends effortlessly with other ingredients.
- Whipping egg whites to precise soft peak stage creates that signature cotton-like, ultra-light texture crucial for authentic Japanese cheesecake.
- Using a water bath prevents cracking and promotes even, gentle baking that keeps the cupcakes supremely tender and delicate.
- Folding meringue carefully maintains the delicate air bubbles, resulting in an incredibly fluffy, cloud-like texture that melts in your mouth.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 12
- Calories: 108 kcal
- Sugar: 7 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 80 mg