The Art of Creating Perfect Fluffy Japanese Cotton Cheesecake Cupcakes

Perfect Meringue Mastery

Master the technique of beating egg whites to stiff, glossy peaks for cloud-like texture.

Gentle Folding Excellence

Learn the delicate skill of folding meringue without deflating for maximum airiness.

Water Bath Perfection

Perfect the method of baking in water bath for signature jiggly, moist texture.

Temperature Control

Master the art of gradual cooling to prevent dramatic deflation and maintain structure.

Delicate Presentation

Learn professional finishing techniques for elegant dusting and beautiful serving.

Japanese Soufflé Mastery Secrets for Perfect Cotton Cheesecake Cupcake Success

Room Temperature: Ensure cream cheese and eggs are at room temperature for smoothest incorporation.

Gentle Folding: Fold meringue carefully to maintain airiness - overmixing deflates the batter completely.

Water Bath Essential: Steam from water bath creates the signature moist, jiggly texture.

No Peeking: Don't open oven door during baking to prevent sudden temperature drops and collapsing.

Gradual Cooling: Slow cooling in turned-off oven prevents dramatic deflation and cracking.

Fresh is Best: These cupcakes taste best the day they're made when texture is most delicate.

Fluffy Japanese Cotton Cheesecake Cupcakes - Light, Jiggly Cloud-Like Dessert Perfection

Name: Fluffy Japanese Cotton Cheesecake Cupcakes - Light, Jiggly Cloud-Like Dessert Perfection
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 cupcakes
Cuisine: Japanese
Ingredients: For the Cream Cheese Base:; 8 oz cream cheese, softened; 1/4 cup whole milk; 1/4 cup unsalted butter; 6 large eggs, separated; 1/2 cup granulated sugar (divided); For the Light Batter:; 1/2 cup cake flour; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 teaspoons vanilla extract; 1 tablespoon lemon juice; For the Meringue:; 1/4 teaspoon cream of tartar; 1/4 cup granulated sugar; For the Water Bath:; Hot water for baking; Aluminum foil; For the Topping:; Powdered sugar for dusting; Fresh berries (optional); For the Pan Preparation:; Cupcake liners; Cooking spray; For the Flavor Enhancement:; 1 teaspoon lemon zest; 1/4 teaspoon almond extract (optional); For Special Equipment:; Muffin tin; Electric mixer with whisk attachment

The ultimate Japanese cotton cheesecake cupcakes featuring an impossibly light, airy texture, delicate cream cheese flavor, and signature jiggly wobble that defines authentic Japanese soufflé cheesecake. This elegant dessert masterpiece combines the tangy richness of cream cheese with the cloud-like softness of a soufflé, creating an unforgettable cupcake experience that elevates the classic cheesecake to extraordinary heights perfect for afternoon tea, special celebrations, dinner parties, or any time you crave the perfect balance of delicate sweetness and creamy indulgence in a perfectly portioned treat.

Prep Time

25 Minutes

Cook Time

25 Minutes

Total Time

50 Minutes

Chef

RUY

Ingredients

Custard Cream

For the Cream Cheese Base:

8 oz cream cheese, softened

1/4 cup whole milk

1/4 cup unsalted butter

6 large eggs, separated

1/2 cup granulated sugar (divided)

For the Light Batter:

1/2 cup cake flour

2 tablespoons cornstarch

1/4 teaspoon salt

2 teaspoons vanilla extract

1 tablespoon lemon juice

For the Meringue:

1/4 teaspoon cream of tartar

1/4 cup granulated sugar

For the Water Bath:

Hot water for baking

Aluminum foil

For the Topping:

Powdered sugar for dusting

Fresh berries (optional)

For the Pan Preparation:

Cupcake liners

Cooking spray

For the Flavor Enhancement:

1 teaspoon lemon zest

1/4 teaspoon almond extract (optional)

For Special Equipment:

Muffin tin

Electric mixer with whisk attachment

Fine mesh sifter

Large roasting pan for water bath

Rubber spatula

Instructions

Preheat oven to 320°F and line muffin tin with cupcake liners.

Spray inside of cupcake liners lightly with cooking spray to prevent sticking.

Combine cream cheese, butter, and milk in heatproof bowl over simmering water.

Stir mixture constantly until completely smooth and melted, then remove from heat.

Let cream cheese mixture cool slightly, then whisk in egg yolks one at a time.

Add vanilla extract, lemon juice, and lemon zest to cream cheese mixture.

Sift cake flour, cornstarch, and salt together into small bowl.

Gently fold dry ingredients into cream cheese mixture until just combined and smooth.

In separate clean bowl, beat egg whites with cream of tartar until foamy.

Gradually add sugar to egg whites, beating until stiff glossy peaks form.

Gently fold one-third of meringue into batter to lighten the mixture.

Carefully fold remaining meringue in two additions using sweeping motions from bottom.

Divide batter evenly among prepared cupcake liners, filling about three-quarters full.

Tap muffin tin gently on counter to release any large air bubbles.

Place muffin tin inside large roasting pan and add hot water halfway up sides.

Bake in water bath for 23-25 minutes until tops are golden and centers jiggle slightly.

Turn off oven and crack door open, letting cupcakes cool inside for 10 minutes.

Remove from oven and water bath carefully, let cool in tin for 5 minutes.

Transfer cupcakes to wire rack to cool completely at room temperature.

Cupcakes will deflate slightly as they cool, creating characteristic appearance.

Refrigerate cooled cupcakes for at least 2 hours before serving for best texture.

Before serving, dust tops generously with powdered sugar through fine sifter.

Garnish with fresh berries if desired for color and freshness.

Serve chilled and enjoy the signature jiggly, cloud-like texture.

Store covered in refrigerator for up to 3 days, best enjoyed within 24 hours.

Fluffy Japanese Cotton Cheesecake Cupcakes - Light, Jiggly Cloud-Like Dessert Perfection

RUY

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Creating Perfect Fluffy Japanese Cotton Cheesecake Cupcakes

Fluffy Japanese Cotton Cheesecake Cupcakes - Light, Jiggly Cloud-Like Dessert Perfection

Ingredients

Instructions