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Fluffy Japanese Cotton Cheesecake Cupcakes

Light, airy, and delightfully jiggly Japanese-style cheesecake cupcakes that melt in your mouth with every bite.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 7 oz cream cheese softened
  • 3 tbsp unsalted butter softened
  • 0.25 cup whole milk
  • 3 eggs separated
  • 0.25 cup granulated sugar for yolk mixture
  • 0.25 cup granulated sugar for meringue
  • 0.25 cup cake flour sifted
  • 2 tbsp cornstarch sifted
  • 1 tsp lemon juice
  • 0.25 tsp cream of tartar optional
  • powdered sugar for dusting

Equipment

  • Mixing bowls
  • Electric hand mixer
  • Muffin tin
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 320°F (160°C). Line a 12-cup muffin tin with liners and prepare a water bath.
  2. Melt cream cheese, butter, and milk in a saucepan until smooth. Cool slightly.
  3. Add egg yolks to the cheese mixture one at a time. Sift in flour and cornstarch, then add lemon juice.
  4. Beat egg whites with cream of tartar until foamy. Gradually add sugar and whip to soft peaks.
  5. Fold meringue into cheese mixture gently to preserve air.
  6. Fill liners ¾ full. Bake in water bath for 25–30 minutes until golden and set.
  7. Cool gradually with the oven door slightly open, then remove and cool completely.
  8. Dust with powdered sugar before serving.

Notes

Cool slowly to prevent cracking. Store in the refrigerator up to 3 days.