Description
Learn how to make a Fluffy Japanese Cotton Cheesecake that’s incredibly light, airy, and melts in your mouth. This recipe is surprisingly easy to whip up at home, offering a delicate sweetness and subtle tang, perfect for when you crave something sweet but not too heavy.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 3 large eggs, separated
- 1/2 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 320°F (160°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the softened cream cheese, granulated sugar, whole milk, and melted butter. Beat until completely smooth and creamy.
- Add the egg yolks one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate, clean bowl, whip the egg whites with an electric mixer until soft peaks form.
- Gently fold about one-third of the whipped egg whites into the cream cheese mixture to lighten it. Carefully fold in the remaining egg whites until just combined. Avoid overmixing.
- Sift the all-purpose flour and salt directly over the batter. Gently fold them in until no streaks of flour remain.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for about 10 minutes.
- Carefully transfer the cooled cupcakes to a wire rack to cool completely.
Notes
- Use room temperature ingredients for a smooth batter.
- Fold egg whites gently to maintain fluffiness.
- Do not open the oven door too early during baking.
- Let cupcakes cool gradually in the tin to prevent cracking.
- Best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg