Fluffy Japanese Cotton Cheesecake Cupcakes

 

These Japanese Cotton Cheesecake Cupcakes sound absolutely delightful! They combine the creamy richness of cheesecake with the light, airy texture of a soufflé, making them a perfect treat for any occasion. Here’s a quick recap of the recipe with some tips, variations, and storage instructions to help you master this dessert:

Japanese Cotton Cheesecake Cupcakes Recipe

Ingredients

For the Cheesecake Batter:

• 4 oz (120g) cream cheese, softened
• 1/4 cup (60ml) whole milk
• 1/4 cup (50g) unsalted butter
• 3 large eggs, separated
• 1/4 cup (50g) granulated sugar (for egg whites)
• 2 tbsp (25g) granulated sugar (for yolks mixture)
• 1/2 cup (65g) cake flour (or sifted all-purpose flour)
• 1 tbsp cornstarch
• 1/4 tsp cream of tartar or lemon juice

Optional Topping:

• Powdered sugar or fruit preserves

Directions

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