Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 3 tbsp (45 g) unsalted butter
- 1/4 cup (60 ml) whole milk
- 4 large eggs, separated (yolks and whites)
- 1/2 cup (100 g) granulated sugar, divided
- 1/3 cup (40 g) cake flour, sifted (or all-purpose + 1 tbsp cornstarch)
- 2 tbsp (16 g) cornstarch (if using all-purpose flour)
- 1 tbsp lemon juice or 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cream of tartar (optional)
Instructions
- Preheat oven to 320°F (160°C) and prepare a muffin tin with cupcake liners.
- In a heatproof bowl, combine cream cheese, butter, and milk. Set over simmering water and stir until smooth.
- Remove from heat and mix in egg yolks, followed by lemon juice or vanilla, and salt. Sift in flour and cornstarch; mix until smooth.
- In a clean bowl, whip egg whites and cream of tartar until foamy. Gradually add half of the sugar, then whip until medium-stiff peaks form.
- Scoop one third of the meringue into the cheese batter and stir briskly. Fold remaining meringue into the batter gently.
- Spoon batter into liners, filling 3/4 full. Tap muffin tin lightly to remove big air pockets.
- Place muffin tin in a roasting pan filled with hot water halfway up. Bake for 25–30 minutes until tops are lightly browned and centers are set but slightly jiggly.
- Turn off oven and let cool for 10 minutes with the door ajar. Cool to room temperature, then chill in the fridge for at least 2 hours before serving.
Notes
For best results, let the cupcakes cool slowly in the oven. Dust with powdered sugar before serving for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Japanese cheesecake, cotton cheesecake, cupcakes, desserts, light dessert