Fluffy Japanese Cotton Cheesecake Cupcakes
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:
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