Go Back

Fluffy Japanese Cotton Cheesecake Cupcakes

Airy, souffle-like Japanese cheesecake in cupcake form, featuring a golden sponge texture and a surprise luscious whipped cream filling.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: Asian Fusion, Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 5 oz cream cheese 140g, room temp
  • 3 tbsp unsalted butter 40g
  • 0.25 cup milk 50ml
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 0.25 cup cake flour 30g
  • 1 tbsp cornstarch 10g
Meringue
  • 3 large egg whites cold
  • 0.25 cup granulated sugar 50g
  • 0.25 tsp cream of tartar optional
Cream Filling
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar

Equipment

  • Muffin Tin
  • Hand mixer or stand mixer
  • Double Boiler (or pot and bowl)
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 320°F (160°C) and line a muffin tin with paper liners.
  2. In a double boiler, melt cream cheese, butter, and milk together until smooth. Remove from heat.
  3. Whisk in egg yolks, vanilla, and lemon juice. Sift in cake flour and cornstarch, then strain batter through a sieve.
  4. In a separate clean bowl, whip egg whites with sugar (and cream of tartar) to soft peaks.
  5. Gently fold meringue into the cheese batter in 3 batches until just combined. Do not overmix.
  6. Pour batter into liners (80% full). Bake for 25-30 minutes until golden and puffed.
  7. Cool completely on a wire rack.
  8. Whip heavy cream and powdered sugar to stiff peaks. Inject into the center of cooled cupcakes.
  9. Dust with powdered sugar before serving.

Notes

Ensure your mixing bowl for egg whites is completely free of grease or yolk, or the meringue will not rise.