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Fluffy Japanese Cotton Cheesecake Cupcakes

These soft and light cupcakes are a delightful take on the traditional Japanese cheesecake, featuring a mild cream cheese flavor and cloud-like texture, making them perfect for tea or sharing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 cupcakes
Course: Dessert, Snack
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cheesecake base
  • 8 oz cream cheese, softened Use full-fat cream cheese for the best texture.
  • 3 tbsp unsalted butter Use room temperature for easier mixing.
  • 1/4 cup whole milk Room temperature milk works best.
  • 4 large eggs, separated Separate yolks and whites carefully.
  • 1/2 cup granulated sugar, divided Split between batter and meringue.
  • 1/3 cup cake flour, sifted Alternatively, use all-purpose flour + 1 tbsp cornstarch.
  • 2 tbsp cornstarch Optional if using all-purpose flour.
  • 1 tbsp lemon juice or 1/2 tsp vanilla extract Adds flavor to the batter.
  • 1/4 tsp salt Balance out sweetness.
  • 1/4 tsp cream of tartar Optional for stabilizing meringue.

Method
 

Prep and heat
  1. Preheat oven to 320°F (160°C) and line a muffin tin with 10 cupcake liners. Place the muffin tin in a larger roasting pan for the water bath.
Make the cheese base
  1. In a heatproof bowl, combine cream cheese, butter, and milk. Set over simmering water and stir until smooth, about 3–5 minutes.
  2. Remove from heat and stir in egg yolks one at a time, then mix in lemon juice or vanilla and salt. Sift in flour and cornstarch, mixing until smooth.
Whip egg whites
  1. In a clean bowl, whip egg whites with cream of tartar until foamy. Gradually add half the sugar, then beat until soft peaks form. Add the remaining sugar and beat until medium-stiff peaks form.
Combine gently
  1. Scoop about one third of the meringue into the cheese batter and stir briskly to lighten it. Then fold in the rest of the meringue gently with a spatula.
Fill liners and set for water bath
  1. Spoon the batter into the cupcake liners until about 3/4 full. Tap the tin lightly to release big air pockets. Place the muffin tin into the roasting pan and pour hot water into the pan until it reaches halfway up the muffin tin.
Bake and cool
  1. Bake for 25–30 minutes until the tops are light golden and centers are slightly jiggly. Turn off the oven and let the tin sit in the oven with the door ajar for 10 minutes. Cool to room temperature on a rack, then chill in the fridge for at least 2 hours.

Notes

Use room temperature ingredients for better mixing. Clean tools for meringue. Allow cupcakes to cool slowly in the oven to prevent shrinking.