Fluffy Japanese Cotton Cheesecake Cupcakes
Light as air, delicately sweet, and irresistibly soft — Fluffy Japanese Cotton Cheesecake Cupcakes are the dream dessert for anyone who loves cheesecake but prefers something lighter and less dense than the traditional version. Inspired by the famous Japanese cotton cheesecake (also known as Japanese soufflé cheesecake), these cupcakes combine the richness of cream cheese with the airy texture of a chiffon cake.
Unlike classic New York–style cheesecake, this version melts in your mouth. It jiggles slightly when fresh out of the oven, has a subtle sweetness, and delivers a cloud-like bite every single time.
If you’ve ever admired those tall, fluffy cheesecakes at Japanese bakeries and wondered how to recreate them at home — this guide will walk you through everything you need to know.
What Is Japanese Cotton Cheesecake?
Japanese cotton cheesecake became widely popular in Japan in the late 20th century and is often associated with the Osaka bakery chain Uncle Rikuro. Unlike dense Western cheesecakes, this version blends cream cheese with a meringue to create a texture somewhere between cheesecake and sponge cake.
The key difference? Whipped egg whites.
The batter is gently folded with meringue, which creates that signature airy, cotton-like texture. Instead of being heavy and rich, it feels soft and light — almost like biting into a cheesecake cloud.
Turning it into cupcakes makes it:
Easier to portion
Faster to bake
Perfect for parties
Great for meal prep
Beginner-friendly
Why You’ll Love These Cupcakes
✔ Incredibly soft and fluffy
✔ Not overly sweet
✔ Lower in sugar than traditional cheesecake
✔ No crust required
✔ Perfect for afternoon tea
✔ Kid-friendly
✔ Freezer-friendly
These cupcakes are especially popular during spring and summer because they feel lighter than traditional desserts.
Ingredients You’ll Need
This recipe uses simple pantry ingredients:
For the Cheesecake Base:
8 oz (225g) cream cheese (room temperature)
¼ cup (60ml) milk
¼ cup (60g) unsalted butter
3 egg yolks
¼ cup (50g) granulated sugar
½ cup (60g) cake flour (or all-purpose flour sifted twice)
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for brightness)
For the Meringue:
3 egg whites (room temperature)
¼ cup (50g) granulated sugar
¼ teaspoon cream of tartar (optional but recommended)
Essential Equipment
To achieve that classic fluffy texture, having the right tools helps:
Hand mixer or stand mixer
Heatproof bowl
Saucepan (for water bath)
Muffin tin
Cupcake liners
Large baking tray (for water bath)
Rubber spatula
Sifter
Step-by-Step Instructions
Step 1: Prepare Your Pan
Preheat oven to 320°F (160°C).
Line a muffin tin with cupcake liners. Place the muffin tin inside a larger baking tray — you’ll later add hot water for the water bath.
Step 2: Melt the Cream Cheese Mixture
In a heatproof bowl, combine:
Cream cheese
Butter
Milk
Place over a saucepan of simmering water (double boiler method). Stir until completely smooth and glossy.
Remove from heat and let cool slightly.
Step 3: Add Yolks and Dry Ingredients
Whisk in:
Egg yolks
Vanilla extract
Lemon juice (if using)
Sift together:
Cake flour
Cornstarch
Gently fold dry ingredients into the mixture until smooth and lump-free.
Do not overmix.
Step 4: Make the Meringue
In a clean, grease-free bowl:
Beat egg whites until foamy. Add cream of tartar.
Gradually add sugar while beating until you reach soft peaks.
Important: Do NOT overbeat. Stiff peaks can cause cracking and collapse.
Soft peaks should gently curl when you lift the beater.
Step 5: Fold Carefully
Add ⅓ of the meringue to the cream cheese batter to lighten it.
Gently fold in the remaining meringue in two additions using a spatula.
Use a cutting and folding motion — avoid stirring.
The final batter should look smooth, airy, and slightly thick but pourable.
Step 6: Fill and Water Bath
Fill cupcake liners about 80% full.
Pour hot water into the outer baking tray until it reaches about 1 inch up the sides of the muffin tin.
This water bath ensures:
Even baking
Moist texture
Prevents cracking
Gentle rise
Step 7: Bake Slowly
Bake at 320°F (160°C) for 20 minutes.
Then reduce temperature to 285°F (140°C) and bake for another 15–20 minutes.
The tops should be lightly golden and slightly jiggly in the center.
Step 8: Cool Gradually
Turn off oven and leave the door slightly open.
Let cupcakes sit inside for 10–15 minutes to prevent collapse.
Remove and cool completely at room temperature.
They will slightly shrink — this is normal.
Texture Guide: What to Expect
Perfect Japanese cotton cheesecake cupcakes should be:
Soft and pillowy
Slightly jiggly when warm
Smooth on top
Fine, delicate crumb inside
Moist but not wet
If your cupcakes deflate dramatically, it’s usually due to:
Overbeaten meringue
Undermixing yolk batter
Opening oven too early
Skipping the water bath
Flavor Variations
Once you master the base recipe, try these variations:
Matcha Cheesecake Cupcakes
Add 1–2 teaspoons sifted matcha powder to the flour mixture.
Chocolate Version
Add 2 tablespoons melted dark chocolate to the cream cheese mixture.
Strawberry Swirl
Add a teaspoon of strawberry puree on top and swirl with a toothpick.
Lemon Lover’s
Increase lemon juice and add lemon zest.
Storage Tips
Refrigerator:
Store in airtight container for up to 3 days.
Freezer:
Wrap individually and freeze up to 1 month. Thaw overnight in fridge.
Best served slightly chilled or at room temperature.
Nutritional Benefits Compared to Traditional Cheesecake
While still a dessert, Japanese cotton cheesecake cupcakes:
Contain less sugar
Use less cream cheese
Are portion-controlled
Feel lighter, reducing overindulgence
Approximate calories per cupcake:
150–180 calories (varies by size)
Common Mistakes & How to Avoid Them
1. Overmixing After Adding Meringue
This deflates air and causes dense texture.
2. Baking at Too High Temperature
Leads to cracks and domed tops.
3. No Water Bath
Results in dry texture and surface cracks.
4. Using Cold Ingredients
Room temperature eggs and cream cheese mix better and trap air properly.
Expert Tips for Ultra-Fluffy Results
Use cake flour for finer crumb.
Sift flour twice.
Wipe bowl with vinegar before whipping egg whites.
Tap pan gently to remove large air bubbles.
Use light-colored metal pans (dark pans brown too fast).
Bake on lower oven rack for even heat.
Serving Ideas
These cupcakes pair beautifully with:
Fresh berries
Light dusting of powdered sugar
Whipped cream
Matcha glaze
Honey drizzle
Serve with green tea, coffee, or milk.
They’re especially lovely for:
Baby showers
Afternoon tea
Easter dessert table
Mother’s Day brunch
Light summer parties
Frequently Asked Questions
Why did my cheesecake sink?
A slight sink is normal. Large collapse often means:
Overbeaten egg whites
Underbaked center
Sudden temperature change
Can I make this without a water bath?
Technically yes, but texture will be denser and tops may crack.
Can I make this gluten-free?
Yes. Substitute cake flour with:
1:1 gluten-free flour blend
Or ½ cup almond flour (texture slightly different)
Can I double the recipe?
Absolutely. Just bake in batches or use two muffin pans with separate water baths.
0 Comments:
Enregistrer un commentaire