Description
Indulge in the delightful combination of light and fluffy Japanese cotton cheesecake in convenient cupcake form. These individual treats are a perfect blend of airy texture and creamy cheesecake flavor.
Ingredients
Scale
Cheesecake Batter:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup whole milk
- 1/4 cup granulated sugar, divided
- 3 large eggs, separated
- 1/4 tsp cream of tartar
- 1/4 cup cake flour
- 2 tbsp cornstarch
- 1/2 tsp vanilla extract
Additional:
- powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat oven to 320°F and line a muffin tin with cupcake liners.
- Melt and Mix: Melt cream cheese, butter, and milk in a saucepan, then whisk in egg yolks, vanilla, cake flour, and cornstarch.
- Whip Meringue: Beat egg whites with cream of tartar and sugar until stiff peaks form.
- Fold and Bake: Gently fold meringue into cream cheese mixture, fill cupcake liners, create a water bath, and bake.
- Cool and Serve: Allow cupcakes to cool, dust with powdered sugar, and enjoy!
Notes
- Best enjoyed fresh and airy.
- Store leftovers in the refrigerator.
- Bring to room temperature before serving.
- Top with fresh fruit or whipped cream for variety.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65 mg
