Why did my Japanese cheesecake cupcakes crack on top?

Cracking usually occurs if the oven temperature is too high or if the egg whites were beaten to stiff peaks rather than soft peaks. Using a water bath and checking your oven temperature helps create no-crack fluffy cheesecake cups .

Can I make these gluten-free?

Yes, you can make gluten-free Japanese-style cupcakes by swapping the cake flour for a measure-for-measure gluten-free blend. The cornstarch helps maintain the light structure.

How do I store these cupcakes?

These cupcakes should be stored in the refrigerator in an airtight container. They tend to taste even better the next day as the moisture redistributes.

Can I add flavors like matcha or yuzu?

Absolutely. You can easily adapt this into a matcha or yuzu flavored cotton cheesecake by incorporating matcha powder with the dry ingredients or yuzu extract with the egg yolks.

Why do I need a water bath for this recipe?

The water bath regulates the heat, ensuring the eggs cook slowly without curdling or rising too fast. This is essential for achieving the texture of individual water-bath baked cheesecakes .

Japanese Cotton Cheesecake Cupcakes: 5 Easy & Jiggly Secrets

Name: Japanese Cotton Cheesecake Cupcakes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 12 Cupcakes
Cuisine: Japanese
Ingredients: 140g (5 oz) Cream cheese, room temperature; 40g (3 tbsp) Unsalted butter; 60ml (1/4 cup) Whole milk; 40g (1/3 cup) Cake flour; 15g (1.5 tbsp) Cornstarch; 4 Large eggs, separated; 80g (1/3 cup + 1 tbsp) Granulated sugar; 1 tsp Lemon juice; 1/2 tsp Vanilla extract; Pinch of salt

Japanese Cotton Cheesecake Cupcakes: Easy & Fluffy Soufflé Recipe

These Japanese Cotton Cheesecake Cupcakes are light, airy, and melt-in-your-mouth delicious. Known for their jiggly texture, these mini soufflé cheesecakes are baked in a water bath to ensure they stay fluffy and crack-free.

Author: Hana Martin
Prep Time: 30
Cook Time: 50
Total Time: 90
Yield: 12 1x
Category: Dessert
Method: Baking
Cuisine: Japanese
Diet: Vegetarian

Ingredients

Scale

140g (5 oz) Cream cheese, room temperature

40g (3 tbsp) Unsalted butter

60ml (1/4 cup) Whole milk

40g (1/3 cup) Cake flour

15g (1.5 tbsp) Cornstarch

4 Large eggs, separated

80g (1/3 cup + 1 tbsp) Granulated sugar

1 tsp Lemon juice

1/2 tsp Vanilla extract

Pinch of salt

Instructions

1. Preheat oven to 320°F (160°C). Boil water for the water bath. Line a muffin tin with silicone liners.

2. Melt cream cheese, butter, and milk in a double boiler until smooth. Remove from heat.

3. Whisk in egg yolks one by one, then add vanilla and salt.

4. Sift in cake flour and cornstarch. Whisk gently until combined, then strain through a fine mesh sieve.

5. In a separate bowl, whip egg whites until foamy. Add lemon juice. Gradually add sugar and whip to soft peaks (do not overbeat).

6. Fold 1/3 of the meringue into the cheese batter to lighten it. Gently fold in the remaining meringue in two batches.

7. Pour batter into liners (80% full). Tap tray to release air bubbles.

8. Place muffin tin in a roasting pan. Fill roasting pan with 1 inch of hot water.

9. Bake at 320°F (160°C) for 20 minutes, then reduce to 285°F (140°C) for 30 minutes.

10. Turn off oven and leave door ajar for 10 minutes to cool gradually.

Notes

Ensure cream cheese is at room temperature to avoid lumps.

Do not skip the water bath; it prevents cracking.

Whip egg whites only to soft peaks for the best rise.

Nutrition

Serving Size: 1 cupcake
Calories: 140
Sugar: 8
Sodium: 60
Fat: 9
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 12
Fiber: 0
Protein: 4
Cholesterol: 85

Keywords: Japanese Cotton Cheesecake Cupcakes, jiggly cheesecake, soufflé cheesecake

Find it online: https://www.hanaeats.com/japanese-cotton-cheesecake-cupcakes/