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These Japanese Cotton Cheesecake Cupcakes sound absolutely delightful! They combine the creamy richness of cheesecake with the light, airy texture of a soufflé, making them a perfect treat for any occasion. Here’s a quick recap of the recipe with some tips, variations, and storage instructions to help you master this dessert:
Japanese Cotton Cheesecake Cupcakes Recipe
Ingredients
For the Cheesecake Batter:
4 oz (120g) cream cheese, softened
1/4 cup (60ml) whole milk
1/4 cup (50g) unsalted butter
3 large eggs, separated
1/4 cup (50g) granulated sugar (for egg whites)
2 tbsp (25g) granulated sugar (for yolks mixture)
1/2 cup (65g) cake flour (or sifted all-purpose flour)
1 tbsp cornstarch
1/4 tsp cream of tartar or lemon juice
Optional Topping:
Powdered sugar or fruit preserves
Instructions
Prepare the Batter:
Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.
Let cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, and whisk until smooth.
Whip the Egg Whites:
In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.
Combine:
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