What makes fluffy Japanese cotton cheesecake cupcakes different from regular cheesecake

Fluffy Japanese cotton cheesecake cupcakes use whipped egg whites folded into the batter, creating a light, airy, soufflé-like texture. Unlike traditional cheesecake, this Japanese cotton cheesecake recipe is soft, jiggly, and far less dense.

Why did my fluffy Japanese cotton cheesecake cupcakes deflate after baking

Deflating usually happens when the meringue is overmixed, under-whipped, or when the cupcakes cool too quickly. Cooling the cupcakes slowly in the oven helps maintain the structure of this mini Japanese cheesecake recipe.

How should I store fluffy Japanese cotton cheesecake cupcakes

Store fluffy Japanese cotton cheesecake cupcakes in an airtight container in the refrigerator for up to three days. Let them sit at room temperature before serving to enjoy the best texture and flavor.

Can I customize this Japanese cotton cheesecake recipe

Yes, this Japanese cotton cheesecake recipe is very flexible. You can add citrus zest, matcha powder, or top the cupcakes with fruit to create different tasty Japanese cheesecake variations while keeping the fluffy texture intact.

What makes fluffy Japanese cotton cheesecake cupcakes different from regular cheesecake?

Fluffy Japanese cotton cheesecake cupcakes use whipped egg whites folded into the batter, creating a light, airy, soufflé-like texture.

How should I store fluffy Japanese cotton cheesecake cupcakes?

Store in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving for the best texture.

Can I customize this Japanese cotton cheesecake recipe?

Yes, you can add citrus zest, matcha, or top with fresh fruit while keeping the airy, fluffy texture intact.

Fluffy Japanese Cotton Cheesecake Cupcakes

Name: Fluffy Japanese Cotton Cheesecake Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 10–12 cupcakes
Cuisine: Japanese
Ingredients: 4 oz (115 g) cream cheese, softened; 2 tablespoons unsalted butter; ¼ cup whole milk; 3 large eggs, separated; ¼ cup granulated sugar, divided; ¼ cup cake flour or all-purpose flour, sifted; 1 tablespoon cornstarch; ½ teaspoon vanilla extract; ¼ teaspoon cream of tartar or lemon juice; Pinch of salt; Optional: powdered sugar for dusting; Optional: fresh berries; Optional: whipped cream

Description

Light, airy, and delicately sweet, Fluffy Japanese Cotton Cheesecake Cupcakes have a soft soufflé-like texture that melts in your mouth. These mini cheesecakes are less dense than traditional cheesecake and are perfect for tea time, celebrations, or a light dessert craving.

Ingredients

Scale

🛒 Ingredients (Makes 10–12 cupcakes):

For the Cheesecake Batter:

4 oz (115 g) cream cheese, softened
2 tablespoons unsalted butter
¼ cup whole milk
3 large eggs, separated
¼ cup granulated sugar (divided)
¼ cup cake flour (or all-purpose flour, sifted)
1 tablespoon cornstarch
½ teaspoon vanilla extract
¼ teaspoon cream of tartar or lemon juice
Pinch of salt

Optional Garnish:

Powdered sugar for dusting
Fresh berries
Whipped cream

Instructions

📝 Instructions:

Step 1: Prepare the Batter

Preheat oven to 320°F (160°C). Line a muffin pan with cupcake liners. Prepare a water bath by placing a roasting pan filled halfway with hot water on the lower rack.

In a heatproof bowl over simmering water, melt cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.

Whisk in egg yolks one at a time. Add vanilla, salt, sifted flour, and cornstarch. Mix until smooth. Set aside.

Step 2: Make the Meringue

In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat until soft, glossy peaks form.

Step 3: Combine & Fill

Gently fold one-third of the meringue into the cheesecake batter to loosen it. Carefully fold in the remaining meringue in two additions, using a light hand.

Pour batter into cupcake liners, filling about ¾ full. Tap pan gently to release air bubbles.

Step 4: Bake

Place muffin pan on the middle rack above the water bath. Bake for 20–25 minutes until risen and lightly golden.

Turn off oven, crack the door open slightly, and let cupcakes cool inside for 10 minutes to prevent collapsing.

Step 5: Serve

Remove from oven and cool completely. Dust with powdered sugar or top with berries before serving.

Notes

Texture Tip: Soft peaks are key—overwhipped egg whites can cause cracking or deflation.
Water Bath: Helps ensure gentle, even baking and prevents browning.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Mini Version: Use smaller liners and reduce baking time by 5 minutes.

Prep Time: 25 minutes
Cook Time: 20–25 minutes
Category: Dessert / Cheesecake
Method: Baked / Water Bath
Cuisine: Japanese-inspired