Introduction
Cotton Cheesecake Cupcakes are light, airy, and delicately sweet mini cheesecakes with a soufflé-like texture.
Inspired by Japanese cotton cheesecake, these individual treats are perfect for parties, tea time, or a soft ending to a meal.
Their melt-in-your-mouth texture sets them apart from traditional dense cheesecakes.
Ingredients
Cream Cheese Mixture:
200g (7 oz) cream cheese, softened
40g (3 tbsp) unsalted butter
100ml (⅓ cup + 1 tbsp) milk
Egg Mixture:
4 large eggs, separated
80g (about ⅓ cup + 1 tbsp) granulated sugar
1 tsp lemon juice (optional, to stabilize egg whites)
Dry Ingredients:
40g (⅓ cup) cake flour (or sifted all-purpose flour)
10g (1 tbsp) cornstarch
1 tsp vanilla extract
A pinch of salt
Instructions
Preheat Oven & Prep Pan
Preheat oven to 150°C (300°F).
Line a muffin tin with cupcake liners and place the tray in a larger baking pan for the water bath.
Make Cream Cheese Base
In a heatproof bowl, combine cream cheese, butter, and milk.
Place over a double boiler (or microwave in short bursts) and stir until smooth and melted. Let it cool slightly.
Add Dry Ingredients
Sift in the flour, cornstarch, and salt into the cream cheese mixture.
Mix until well incorporated.
Add egg yolks and vanilla extract, stir until smooth.
Make Meringue
In a separate clean bowl, beat egg whites until foamy. Add lemon juice.
Gradually add sugar while beating until soft peaks form.
Combine Mixtures
Fold one-third of the meringue into the cream cheese batter to lighten it.
Then gently fold in the remaining meringue in two parts until just combined.
Bake
Fill each cupcake liner almost to the top with batter.
Pour hot water into the outer baking pan (for water bath) until it reaches halfway up the sides.
Bake for 25–30 minutes, or until the tops are set and slightly golden.
Cool Slowly
Turn off the oven and leave the cupcakes inside with the door slightly open for 10 minutes.
Then remove from oven and let them cool completely before refrigerating.
Description
These cupcakes have a light, fluffy texture similar to a soufflé and the creamy flavor of cheesecake. The top may be slightly golden while the inside stays moist and pillowy. They’re best served chilled and dusted with powdered sugar or topped with fresh berries.
Tips
Use room-temperature ingredients for a smoother batter.
Don’t overmix the meringue into the batter—fold gently to retain air.
A water bath is key to preventing cracking and maintaining moisture.
If cupcakes sink slightly after baking, that’s normal for this type of cake.
Variations
Matcha Cotton Cupcakes: Add 1 tsp matcha powder to the dry ingredients.
Lemon Zest: Add 1 tsp of lemon zest for a citrusy kick.
Mini Chocolate Chips: Fold in mini chocolate chips for a surprise in each bite.
Berry Topping: Top with a dollop of whipped cream and a raspberry or blueberry.
Correction
If the cupcakes crack or sink too much:
Check your oven temperature—avoid sudden changes in heat.
Don’t overbeat the egg whites or underfold the batter.
Avoid opening the oven door during baking.
Enjoy
Serve these delicate cotton cheesecake cupcakes chilled, with a sprinkle of powdered sugar or fruit compote. Pair with tea or coffee for the ultimate treat. Perfect for guests or just treating yourself to a little cloud of sweetness!
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