Fluffy Japanese Cotton Cheesecake Cupcakes

 Fluffy Japanese Cotton Cheesecake Cupcakes

These delicate and fluffy Japanese Cotton Cheesecake Cupcakes are a delightful twist on the classic cheesecake. They’re soft, moist, and perfectly airy, with a melt-in-your-mouth texture. Here’s how to make them!

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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: A mix of cheeses like mascarpone or parmesan for flavor variation

Optional Topping:

Powdered sugar

Fresh fruits (berries, mango, or kiwi)

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Instructions

1. Preheat and Prepare:

Preheat your oven to 320°F (160°C). Line a muffin tin with cupcake liners.

2. Make the Cream Cheese Mixture:

In a heatproof bowl, combine cream cheese, milk, and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until smooth. Remove from heat and let it cool slightly.

3. Prepare the Egg Yolks:

In a separate bowl, whisk the egg yolks with 2 tbsp sugar until pale and slightly thickened. Gradually add the cream cheese mixture, whisking until fully combined.

Sift in the cake flour and cornstarch, then gently mix until smooth.

4. Whip the Egg Whites:

In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the 1/4 cup sugar, beating until stiff, glossy peaks form.

5. Fold and Combine:

Gently fold the meringue into the yolk mixture in three additions, using a spatula to retain as much air as possible.

6. Fill and Bake:

Divide the batter evenly among the cupcake liners, filling them about 3/4 full.

Place the muffin tin in a larger baking dish. Pour hot water into the baking dish to create a water bath (bain-marie).

7. Bake:

Bake for 20-25 minutes or until the tops are slightly golden and the cupcakes spring back when touched. Turn off the oven and leave the cupcakes inside for another 10 minutes with the door slightly open to prevent cracking.

8. Cool and Serve:

Let the cupcakes cool to room temperature, then chill in the refrigerator for at least 1 hour. Dust with powdered sugar or top with fresh fruit before serving.

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Pro Tips:

Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.

Water Bath: This prevents the cakes from cracking and helps achieve their signature soft texture.

Variations: Experiment with flavored extracts (vanilla, almond, or lemon) for added depth.

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Serving Suggestions

Serve these cupcakes with a side of whipped cream or a drizzle of fruit coulis for a luxurious treat. Pair with hot tea or coffee

 for a perfect afternoon indulgence.

Enjoy your fluffy, cloud-like Japanese Cotton Cheesecake Cupcakes!