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Fluffy Japanese Cotton Cheesecake Cupcakes

Light, airy, and delicately sweet cheesecake cupcakes with a signature jiggly texture, inspired by classic Japanese cotton cheesecake.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Cheesecake Batter
  • 200 g cream cheese softened
  • 40 g unsalted butter
  • 100 ml whole milk
  • 4 eggs separated
  • 70 g granulated sugar divided
  • 60 g cake flour
  • 20 g cornstarch
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 0.25 tsp salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 320°F (160°C) and line muffin tin with cupcake liners.
  2. Melt cream cheese, butter, and milk over double boiler until smooth.
  3. Mix in egg yolks and vanilla extract.
  4. Fold in sifted flour and cornstarch.
  5. Whip egg whites with lemon juice and sugar to soft peaks.
  6. Fold egg whites gently into batter.
  7. Fill liners and bake using water bath method.
  8. Cool gradually in oven, then transfer to wire rack.

Notes

Ensure gentle folding and gradual cooling to maintain the signature fluffy texture.