Fluffy Japanese Cotton Cheesecake Cupcakes: Light & Airy Perfection
Looking for a dessert that’s as light as a cloud but packed with creamy, dreamy flavor? These Fluffy Japanese Cotton Cheesecake Cupcakes are your ticket to dessert heaven! Inspired by the iconic Japanese souffle cheesecake, these individual treats are soft, airy, and just the right amount of sweet. Perfect for parties or a cozy night in, they’re easier to make than you think. Let’s get baking!
Why You’ll Love These Cheesecake Cupcakes
- Light & Fluffy: The meringue gives these cupcakes an irresistibly airy texture.
- Perfect Portions: Individual cupcakes make serving a breeze.
- Versatile: Enjoy them warm, chilled, or with your favorite toppings.
- Impressive Yet Simple: Looks fancy but requires minimal ingredients and effort.
Recipe Details
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Total Time: About 45 minutes
- Servings: 6 cupcakes
- Difficulty: Intermediate
Ingredients
For the Cheesecake Batter
- 100g (3.5 oz) cream cheese, softened
- 20g (1 ½ tbsp) unsalted butter
- 30ml (2 tbsp) milk
- 2 large egg yolks
- 20g (2 tbsp) cake flour (or sifted all-purpose flour)
- 5g (1 tsp) cornstarch
- ½ tsp vanilla extract
For the Meringue
- 2 large egg whites
- 40g (3 tbsp) granulated sugar
- ½ tsp lemon juice or white vinegar
Optional Garnish
- Powdered sugar, for dusting
- Fresh berries or whipped cream (optional)
Instructions
- Preheat & Prep
- Preheat your oven to 150°C (300°F).
- Line a standard muffin tin with 6 cupcake liners.
- Make the Cheesecake Batter
- In a heatproof bowl over a double boiler, melt cream cheese, butter, and milk together, stirring until smooth. Remove from heat and let cool slightly.
- Whisk in egg yolks and vanilla extract.
- Sift in cake flour and cornstarch, mixing until the batter is smooth and lump-free.
- Prepare the Meringue
- In a clean, dry bowl, beat egg whites with lemon juice (or vinegar) until foamy.
- Gradually add sugar, beating until soft peaks form. The meringue should be glossy and hold a slight peak when lifted.
- Combine Batter & Meringue
- Gently fold the meringue into the cheesecake batter in three additions. Use a spatula and a light hand to keep the mixture airy.
- Fill & Bake in a Water Bath
- Pour the batter into the cupcake liners, filling each about 80% full.
- Place the muffin tin in a larger baking pan. Add hot water to the larger pan (about 1 inch deep) to create a water bath.
- Bake for 25–30 minutes, until the tops are lightly golden and set (they should jiggle slightly).
- Cool & Serve
- Turn off the oven and leave the cupcakes inside with the door slightly ajar for 10 minutes to cool gradually.
- Remove from the tin and enjoy warm or chilled. Dust with powdered sugar or top with berries for extra flair!
Pro Tips for Perfect Cheesecake Cupcakes
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother batter.
- Don’t Overmix: Gently fold the meringue to maintain the airy texture.
- Water Bath is Key: This keeps the cupcakes moist and prevents cracking.
- Storage: Store in an airtight container in the fridge for up to 3 days. They taste great chilled!
Variations to Try
- Matcha Twist: Add 1 tsp matcha powder to the batter for a vibrant green tea flavor.
- Lemon Zest: Mix in 1 tsp lemon zest for a citrusy kick.
- Chocolate Drizzle: Drizzle melted chocolate over the cooled cupcakes for extra decadence.
- Mini Cupcakes: Use a mini muffin tin and reduce baking time to 18–20 minutes.
Serving Suggestions
These fluffy cheesecake cupcakes are delightful on their own but shine with a dusting of powdered sugar or a side of fresh berries and whipped cream. Pair with a cup of green tea or coffee for a perfect afternoon treat. They’re ideal for brunches, baby showers, or any occasion that calls for something special.
More Dessert Ideas
Can’t get enough of light and fluffy desserts? Try our No-Bake Tiramisu Pudding Cups or Mini Lemon Souffles for more crowd-pleasing recipes! Don’t forget to save this recipe to your Pinterest board or share it with your fellow dessert lovers.
Download a Printable Version: Click here for a handy PDF of this recipe to keep in your recipe collection!
Have you tried Japanese-style cheesecake before? Share your thoughts or variations in the comments below! Happy baking!
