Name: Fluffy Japanese Cotton Cheesecake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 8 oz cream cheese, softened; 1/4 cup granulated sugar (for batter); 4 tbsp milk; 3 large eggs, separated; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 1 tsp cornstarch; 1/8 tsp salt; 1/4 cup powdered sugar for dusting; Extra granulated sugar (for whipping egg whites, quantity included in batter sugar: approx 2 tbsp)

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Introduction

Fluffy Japanese Cotton Cheesecake is a light, airy dessert that melts in your mouth with its delicate texture. This cheesecake combines the richness of cream cheese with a souffle-like softness, making it a delightful treat perfect for any occasion.

The image shows four fluffy, light yellow soufflé pancakes, each about two layers thick with a soft, airy texture. The tops of the pancakes are golden-brown and slightly dusty with white powdered sugar, with a dollop of dark chocolate sauce placed in the center of each. On top of the chocolate sauce, there are bright red raspberries and fresh green mint leaves as decoration. The pancakes are arranged on a wooden board, with extra raspberries and some powdered sugar scattered around. The background is a white marbled texture with a warm blur, and a small brown cup is visible in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened
1/4 cup granulated sugar
4 tbsp milk
3 large eggs, separated
1 tsp vanilla extract
1/2 cup all-purpose flour
1 tsp cornstarch
1/8 tsp salt
1/4 cup powdered sugar (for dusting)

Instructions

Step 1: Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners or parchment paper.
Step 2: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add the milk, egg yolks, and vanilla extract, mixing well to combine.
Step 3: Sift in the all-purpose flour and cornstarch, and mix until there are no lumps.
Step 4: In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
Step 5: Gently fold the whipped egg whites into the cream cheese mixture in three additions, being careful not to deflate the mixture.
Step 6: Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Step 7: Bake in the preheated oven for 30 minutes, or until the tops are lightly golden and the centers are set.
Step 8: Remove from the oven and let cool completely in the tin.
Step 9: Once cooled, dust the tops with powdered sugar and serve.

Tips & Variations

Use room-temperature cream cheese for a smoother batter and better rise.
For extra moisture, add a tablespoon of lemon juice or yogurt to the cream cheese mixture.
Try folding in blueberries or raspberries before baking for a fruity twist.
To prevent the cupcakes from cracking, avoid overmixing the batter once the egg whites are folded in.

Storage

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a microwave for a few seconds to regain softness, but they are best enjoyed chilled or at room temperature.

How to Serve

Four small, fluffy, pale yellow soufflé cakes with a light golden brown top layer sit on a wooden board. Each cake is topped with a thick dollop of dark, glossy chocolate sauce, two bright red raspberries, and a small sprig of fresh green mint. Some powdered sugar is dusted carefully on and around the cakes. Three loose raspberries are placed near the board. The background shows a blurred wooden bowl and a gray surface replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make a larger cake instead of cupcakes?

Yes, you can bake the batter in a round cake pan lined with parchment paper. Adjust baking time to about 40-50 minutes and check for doneness with a toothpick.

Why is it important to fold the egg whites gently?

Folding gently preserves the air in the egg whites, which gives the cheesecake its signature light and fluffy texture. Overmixing will deflate the batter and result in a denser cake.