Instructions:
- Preheat the Oven: Preheat your oven to 160°C (320°F). Line a cupcake tray with cupcake liners and set aside.
- Make the Batter: In a heatproof bowl, combine the cream cheese, butter, and milk. Place it over a pot of simmering water (double boiler) and stir until melted and smooth. Once everything is melted, remove from the heat.
- Sift the Dry Ingredients: Sift the cake flour and cornstarch into the cream cheese mixture, stirring well to combine.
- Whip the Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Mix the Egg Yolks: In another bowl, whisk the egg yolks and add them to the cream cheese mixture along with the optional lemon juice. Mix until smooth.
- Combine the Mixtures: Gently fold the whipped egg whites into the cream cheese mixture in batches. Be careful not to deflate the batter; you want to keep the air in it for that fluffy texture.
- Fill the Cupcake Liners: Spoon the batter into the cupcake liners, filling them about 3/4 of the way. Tap the tray lightly to remove any air bubbles.
- Bake: Bake the cupcakes in the preheated oven for about 20-25 minutes or until they are lightly golden on top and a toothpick inserted comes out clean.
- Cool and Serve: Let the cupcakes cool in the tray for 10 minutes, then transfer to a wire rack to cool completely. Serve them at room temperature, and enjoy the soft, airy texture!
Tips for the Perfect Japanese Cotton Cheesecake Cupcakes:
- Don’t Overmix: When folding the egg whites into the batter, mix gently to keep the fluffiness intact. Overmixing will result in denser cupcakes.
- Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are all at room temperature before starting. This will help them blend together more easily.
- Sifting the Flour: Always sift the cake flour and cornstarch to prevent lumps and ensure a smooth batter.
- Perfect Texture: The cupcakes will shrink slightly as they cool, and that’s perfectly normal. If you want them to have a more uniform top, you can bake them in a water bath to help them rise evenly.
Final Thoughts:
These Fluffy Japanese Cotton Cheesecake Cupcakes are a must-try for anyone who loves light, airy desserts with a creamy cheesecake flavor. Whether you’re looking for something sweet to impress your guests, or just a delightful snack for yourself, these cupcakes deliver the perfect balance of fluff and indulgence.
Next time you’re in the mood for something different and delicious, give these a try—you won’t regret it!
Let me know if you’d like any adjustments or additions! 😊