Ingredients:
For the Cheesecake Batter:
- 200g cream cheese (softened)
- 50g unsalted butter (softened)
- 100ml milk
- 1 tsp vanilla extract
- 4 large eggs (separate the whites and yolks)
- 80g granulated sugar (divided)
- 60g all-purpose flour
- 20g cornstarch
- 1/4 tsp cream of tartar (optional, for stabilizing egg whites)
- A pinch of salt
For the Topping (optional):
- Powdered sugar for dusting (optional)
Instructions:
1.
Prepare the Baking Tray:
- Preheat your oven to 320°F (160°C).
- Line a muffin tin with cupcake liners (12 servings). If you prefer, you can lightly grease the inside of the liners.
2.
Make the Cheesecake Batter:
- In a medium saucepan over low heat, melt the cream cheese, butter, and milk, stirring constantly until smooth and combined. Once melted, remove from heat and let it cool slightly.
- Add the egg yolks, one at a time, whisking well after each addition. Then, add the vanilla extract and salt. Mix until smooth.
- Sift the flour and cornstarch together, then gradually add them to the cream cheese mixture. Stir until there are no lumps.
3.
Beat the Egg Whites:
- In a separate, clean bowl, beat the egg whites using a hand mixer or stand mixer on medium speed. Once the whites begin to foam, add cream of tartar (if using).
- Gradually add 40g of sugar (half) and continue beating until stiff peaks form.
4.
Combine the Batter:
- Gently fold one-third of the beaten egg whites into the cream cheese mixture to lighten the batter. Once incorporated, fold in the remaining egg whites in two parts, being careful not to deflate the batter. Mix gently until smooth and fluffy.
5.
Fill the Cupcake Liners:
- Spoon the batter into the cupcake liners, filling them about 3/4 of the way to allow room for rising. Smooth the tops with a spatula.
6.
Bake:
- Bake for 20-25 minutes at 320°F (160°C), or until the tops are lightly golden and a toothpick inserted comes out clean. Keep in mind that the cupcakes will rise and might crack slightly, which is normal.
7.
Cool and Serve:
- Let the cupcakes cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
- Optional: Dust with powdered sugar just before serving for a beautiful finishing touch.
Tips:
- For Extra Fluffiness: Ensure your cream cheese and butter are softened properly before mixing to avoid lumps.
- Variations: You can add lemon zest or orange zest for a citrus twist, or even a swirl of strawberry puree for added flavor.
- Storage: These cupcakes are best enjoyed on the day they are made, but they can be stored in an airtight container for up to 2 days. You can also refrigerate them and enjoy them chilled.
These Japanese Cotton Cheesecake Cupcakes are light, airy, and incredibly soft. Their delicate sweetness and texture will make them a hit at any gathering!