Japanese Cotton Cheesecake Cupcakes

Introduction

Delicate, airy, and irresistibly soft — these Japanese Cotton Cheesecake Cupcakes are a mini version of the famous “Soufflé Cheesecake” from Japan. 🇯🇵✨ With their cloud-like texture, gentle sweetness, and subtle cream cheese flavor, these cupcakes are a dream come true for dessert lovers who prefer something light yet luxurious.

Each bite feels like a soft, creamy cloud — perfectly balanced between cheesecake richness and sponge cake fluffiness. Ideal for afternoon tea, celebrations, or anytime you crave a sophisticated sweet treat.

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Ingredients List

For the Cheesecake Base:

200g (7 oz) cream cheese, softened
40g (3 tbsp) unsalted butter, softened
100ml (½ cup) milk
4 egg yolks
40g (⅓ cup) cake flour
20g (2 tbsp) cornstarch
1 teaspoon lemon juice (optional for freshness)

For the Meringue:

4 egg whites
90g (½ cup minus 1 tbsp) granulated sugar
¼ teaspoon cream of tartar or lemon juice

Optional Toppings:

Powdered sugar for dusting
Fresh berries or whipped cream

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Timing

Prep Time: 20 minutes
Bake Time: 25 minutes
Cooling Time: 15 minutes
Total Time: ~1 hour

Step-by-Step Instructions

Step 1: Prepare the Oven and Molds

Preheat the oven to 320°F (160°C). Line a muffin tray with cupcake liners. Place the tray inside a larger baking pan for the water bath method.

Step 2: Make the Cheesecake Batter

In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler (or very low heat). Stir until smooth. Remove from heat and let cool slightly.

Whisk in egg yolks one by one, followed by flour, cornstarch, and lemon juice. Mix gently until combined and smooth.

Step 3: Make the Meringue

In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft, glossy peaks form — not stiff.

Step 4: Combine

Gently fold one-third of the meringue into the cheesecake batter using a spatula. Then fold in the remaining meringue in two more additions until the mixture is light and uniform. Avoid overmixing to maintain airiness.

Step 5: Bake in a Water Bath

Pour the batter evenly into cupcake liners (about ¾ full). Pour hot water into the larger baking pan, about halfway up the cupcake tray.

Bake for 25–28 minutes, or until lightly golden and set.

Step 6: Cool Gradually

Turn off the oven and leave the cupcakes inside with the door slightly open for 10 minutes to prevent collapsing. Remove and cool completely on a rack.

Dust with powdered sugar or top with berries before serving.

Nutritional Information (Per Cupcake)

Calories: 180 kcal
Protein: 5g
Carbohydrates: 12g
Fat: 12g
Sugar: 9g
Calcium: 6% DV

Healthier Alternatives

Use light cream cheese or Greek yogurt for lower fat.
Substitute almond flour for cake flour for a gluten-free option.
Replace part of the sugar with erythritol for a low-sugar version.

Serving Suggestions

Serve with matcha powder dusting for a Japanese twist.
Pair with green tea or black coffee.
Add lemon zest or vanilla bean for an aromatic variation.
Chill before serving for a firmer, cheesecake-like texture.

Common Mistakes to Avoid

Overbeating the egg whites: Makes the batter dense or cracked.
Skipping the water bath: Ensures even, gentle baking and prevents drying.
Rapid cooling: Causes sinking — always cool gradually in the oven first.
Overbaking: Leads to dryness; remove once golden and just set.

Storing Tips

Refrigerate: Store in an airtight container up to 4 days.
Freeze: Freeze individually wrapped for up to 1 month. Thaw in the fridge overnight.
Serve chilled or at room temperature depending on preference.

Conclusion

These Japanese Cotton Cheesecake Cupcakes are a masterpiece of lightness and elegance — fluffy, creamy, and melt-in-your-mouth soft. 🍰✨ Perfectly portioned, they’re a delightful fusion of cheesecake and soufflé that will impress every guest (or satisfy your sweet craving in the most refined way).

Enjoy them as a delicate treat that brings a touch of Japan’s dessert artistry to your kitchen.

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