Description
Delightful and airy Japanese cheesecake cupcakes with a delicate, fluffy texture. A lighter take on traditional cheesecake, these cupcakes are easy to make and perfect for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 120g cream cheese, softened
- 50g unsalted butter
- 80ml milk
- 60g cake flour
- 20g cornstarch
- 80g granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Hot water
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tin with cupcake liners.
- Combine cream cheese, butter, and milk in a heatproof bowl over simmering water. Stir until smooth. Remove from heat.
- Whisk in egg yolks one at a time.
- Sift in cake flour and cornstarch. Gently whisk until just combined.
- Beat egg whites with cream of tartar until soft peaks. Gradually add sugar and beat until stiff peaks form.
- Gently fold one third of egg whites into yolk mixture, then fold in remaining egg whites until just combined.
- Pour batter into lined muffin tin, filling each cup about two thirds full.
- Place muffin tin in a larger baking pan. Pour hot water into larger pan, filling halfway up muffin tin sides.
- Bake for 25-30 minutes, or until golden brown and toothpick comes out clean.
- Turn off oven, open the door slightly and let cupcakes cool inside for 10 minutes.
- Remove from oven and water bath. Cool completely in tin before chilling in refrigerator for 2 hours.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Japanese
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Japanese cheesecake, cheesecake cupcakes, fluffy, light, dessert