Japanese Cotton Cheesecake Cupcakes: Easy & Fluffy Soufflé Recipe

Table of Contents

Japanese Cotton Cheesecake Cupcakes are the definition of cloud-like perfection, offering a texture that is vastly different from the dense heaviness of traditional Western cheesecakes. Also known as jiggly cheesecake cupcakes, this dessert combines the tangy richness of cream cheese with the feather-light consistency of a chiffon cake. I first fell in love with this recipe during a trip to Osaka, where I watched bakers stamp their wobbling creations fresh from the oven. Since then, I have refined this recipe to ensure you can recreate that magic at home.

These light and airy Japanese soufflé cheesecake bites are not just delicious; they are a showstopper for any gathering. Because they rely on meringue for volume, they are lower in sugar and fat than standard cheesecake, making them a guilt-free indulgence. Whether you want matcha or yuzu flavored cotton cheesecake or the classic vanilla version, this guide breaks down the science of the individual water-bath baked cheesecakes so you can achieve success on your first try.

Key Recipe Information

• Difficulty: Medium
• Preparation time: 30 minutes
• Cooking time: 50 minutes
• Resting time: 30 minutes
• Number of people: Serves 12
• Estimated cost: Affordable

Ingredients

To achieve the perfect lift for your Japanese Cotton Cheesecake Cupcakes, precision is mandatory. Please use a digital scale if possible.

• 140g (5 oz) Cream cheese, room temperature
• 40g (3 tbsp) Unsalted butter
• 60ml (1/4 cup) Whole milk
• 40g (1/3 cup) Cake flour (low protein is crucial)
• 15g (1.5 tbsp) Cornstarch
• 4 Large eggs, separated (yolks and whites divided)
• 80g (1/3 cup + 1 tbsp) Granulated sugar
• 1 tsp Lemon juice (stabilizes the meringue)
• 1/2 tsp Vanilla extract
• Pinch of salt

Equipment Required

Specific tools help create these delicate melt-in-mouth cupcakes.

• Standard muffin tin (12 cups)
• Silicone muffin liners or double-layered parchment
• Large roasting pan (for the water bath)
• Electric hand mixer or stand mixer
• Fine mesh sieve

Preparation Instructions

Follow these steps exactly to create no-crack fluffy cheesecake cups that stay tall and airy.

1. Prepare the Oven and Pan: Preheat your oven to 320°F (160°C). Begin boiling a kettle of water. Line your muffin tin with silicone liners. Standard paper liners can become soggy in the water bath, so silicone is preferred for these individual water-bath baked cheesecakes.
2. Melt the Cheese Base: In a heatproof bowl set over a pot of simmering water (double boiler), combine the cream cheese, butter, and milk. Whisk continuously until the mixture is completely smooth and liquid. Remove from heat.
3. Mix Yolks and Flavor: Whisk the egg yolks into the warm cheese mixture one at a time. Stir in the vanilla extract and salt.
4. Sift Dry Ingredients: Sift the cake flour and cornstarch directly into the bowl. Whisk gently until just combined. Pass the entire batter through a fine-mesh sieve to ensure there are absolutely no lumps.
5. Whip the Meringue: In a separate, clean, and dry bowl, beat the egg whites on low speed until foamy. Add the lemon juice. Gradually add the sugar in three batches while increasing speed to medium-high. Beat only until soft peaks form. The peaks should droop slightly when you lift the beater. Do not beat to stiff peaks, or the cupcakes will crack during baking.
6. Fold the Batter: Take one-third of the meringue and whisk it into the yolk batter to lighten it. Gently fold in the remaining meringue in two batches using a spatula. Use a “J” motion to cut through the batter and fold over, preserving the air bubbles essential for light and airy Japanese soufflé cheesecake.
7. Bake with Steam: Pour the batter into the liners, filling them about 80% full. Tap the tray on the counter to release large air pockets. Place the tin inside the roasting pan and pour hot water into the pan until it reaches 1 inch up the sides of the muffin tin.
8. The Baking Process: Bake at 320°F (160°C) for 20 minutes. Then, reduce the heat to 285°F (140°C) and bake for another 30 minutes until golden brown.
9. Cooling: Turn off the oven and leave the door slightly ajar for 10 minutes. This prevents sudden temperature shock and ensures no-crack fluffy cheesecake cups. Remove and cool completely on a rack.

Chef’s Tips and Variations

The secret to Japanese Cotton Cheesecake Cupcakes is the meringue. If it is too stiff, the cake cracks; too soft, and it won’t rise.

Success Tips:

• Room Temperature Ingredients: Ensure your cream cheese is soft to avoid lumps, but separate eggs while cold for easier handling.
• The Water Bath: This mimics a steamer and creates the gentle heat needed for delicate melt-in-mouth cupcakes. Never skip this step.
• Soft Peaks: This is the most critical visual cue. Stop beating when the egg whites look like a hook or a bird’s beak.

Variations:

• Citrus Zest: Add lemon zest to the batter for brightness.
• Matcha or Yuzu: To create a matcha or yuzu flavored cotton cheesecake, add 1 tbsp of high-quality matcha powder to the flour, or 1 tsp of yuzu juice to the wet ingredients.
• Gluten-Free: For gluten-free Japanese-style cupcakes, substitute the cake flour with a gluten-free 1-to-1 baking flour. The texture remains incredibly similar.

Storage: Store in an airtight container in the fridge for up to 3 days. They are delicious cold or at room temperature.

Serving Suggestions: If you love cheesecake variations, you should try my Carrot Cake Cheesecake for a spiced twist, or the Caramel Apple Cheesecake Bars for a fall favorite. For something easier, the No-Bake Greek Yogurt Jello Cheesecake is a hit.

Nutrition Information

• Calories: 140 kcal
• Protein: 4g
• Carbohydrates: 12g
• Fat: 9g

Conclusion

Japanese Cotton Cheesecake Cupcakes are a testament to the beauty of baking science. They offer a texture that melts away in your mouth, leaving a light, milky sweetness that isn’t overpowering. Once you master the meringue technique, these will become your go-to dessert for impressing guests.

For more unique dessert ideas, check out these Churro Cheesecake Bars or the highly popular Strawberry Crunch Tres Leches Cake. If you are baking for kids, they will love the Cherry Cheesecake Puppy Chow or the No-Bake Kinder Cheesecake Bars. Don’t forget to try these Blueberry Cheesecake Swirl Cookies as well!

For more inspiration, follow me on Pinterest.

Please leave a comment below if you have tried the recipe or if you have any questions!

FAQ

Print