Fluffy Japanese Cotton Cheesecake Cups
Description
These soft and airy Japanese Cotton Cheesecake Cups are light, creamy, and melt-in-your-mouth delicious. Baked in individual ramekins or cupcake liners, they rise beautifully with a delicate soufflé-like texture and a lightly sweet flavor. Perfect for tea time, dessert trays, or special occasions.
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons butter
- ¼ cup milk
- 3 eggs, separated
- ¼ cup sugar
- ½ cup cake flour
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar or lemon juice
- Powdered sugar for dusting
Instructions
- Preheat oven to 320°F (160°C). Line a muffin tray or prepare ramekins.
- In a saucepan over low heat, melt cream cheese, butter, and milk together until smooth. Remove from heat.
- Whisk in egg yolks and vanilla extract.
- Sift in cake flour and cornstarch. Mix until smooth and lump-free.
- In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
- Gently fold the egg whites into the batter in batches, being careful not to deflate the mixture.
- Fill the muffin cups about ¾ full.
- Place the tray in a larger baking pan filled with hot water (water bath method).
- Bake for 20–25 minutes until puffed and lightly golden.
- Turn off the oven and let them sit inside for 10 minutes before removing.
- Dust with powdered sugar and serve warm or chilled.
Q&A
Q1: Why did my cheesecakes sink?
A slight sink is normal, but overmixing or opening the oven too early can cause major collapsing.
Q2: Can I use all-purpose flour instead of cake flour?
Yes, but the texture may be slightly less soft and delicate.
Q3: Do these need refrigeration?
Yes, store them in the fridge for up to 3 days.
Q4: Can I add flavors?
Absolutely! Lemon zest, cocoa powder, or matcha work wonderfully.
Q5: Why use a water bath?
The steam keeps the cheesecakes moist and helps create the fluffy soufflé texture.