Are you craving a dessert that’s both light and irresistibly creamy? Look no further than these fluffy Japanese cheesecake cupcakes. Combining the rich flavor of cheesecake with the airy texture of a soufflé, these cupcakes are perfect for any occasion. Let’s dive into the step-by-step recipe that’s guaranteed to impress your family and friends.
Why You’ll Love This Recipe
- Perfect Texture: These cupcakes are pillowy soft with a slight jiggle, thanks to their unique combination of cream cheese and whipped egg whites.
- Simple Ingredients: You probably already have most of the ingredients in your kitchen.
- Versatile: Ideal for tea time, birthdays, or just a treat for yourself.
- Portion-Friendly: Cupcake-sized servings make them easy to share.
Ingredients You’ll Need
For the Cheesecake Batter:
- 200g (7 oz) cream cheese (softened)
- 50g (1/4 cup) unsalted butter (softened)
- 100ml (1/2 cup) milk
- 60g (1/2 cup) all-purpose flour (sifted)
- 20g (2 tbsp) cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 100g (1/2 cup) granulated sugar
For the Meringue:
- 3 large egg whites
- 1/4 tsp cream of tartar (optional)
- 50g (1/4 cup) granulated sugar
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries
- Whipped cream
Step-by-Step Instructions
1. Prepare Your Workspace
Before starting, preheat your oven to 150°C (300°F) and line a muffin tin with cupcake liners. Ensure all your ingredients are at room temperature to achieve a smooth batter.
2. Make the Cheesecake Batter
- In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler method) and whisk until smooth.
- Remove the bowl from heat and let it cool slightly. Add egg yolks one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Sift in the flour and cornstarch, then gently fold the mixture until combined. Set aside.
3. Whip the Meringue
- In a clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until foamy.
- Add cream of tartar (if using) and gradually add sugar in three batches. Increase to high speed and whip until stiff peaks form.
4. Combine the Batter and Meringue
- Gently fold one-third of the meringue into the cheesecake batter to lighten it.
- Add the remaining meringue in two batches, folding carefully to avoid deflating the mixture.
5. Fill and Bake
- Pour the batter into the prepared cupcake liners, filling them about 3/4 full.
- Place the muffin tin in a larger baking dish. Pour hot water into the baking dish to create a water bath, which ensures a moist baking environment.
- Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Turn off the oven and leave the cupcakes inside with the door slightly ajar for 10 minutes to prevent cracking.
6. Cool and Serve
- Remove the cupcakes from the oven and let them cool completely on a wire rack.
- Dust with powdered sugar or top with your favorite toppings before serving.
Tips for Perfect Japanese Cheesecake Cupcakes
- Use Room Temperature Ingredients: This helps the batter mix smoothly and evenly.
- Don’t Overmix: Overmixing the batter can deflate the meringue, resulting in dense cupcakes.
- Water Bath is Key: This prevents the cupcakes from drying out and ensures a silky texture.
- Be Gentle with the Meringue: Folding the meringue requires patience to maintain the airy structure.
- Avoid Sudden Temperature Changes: Gradual cooling prevents cracks on the surface.
Storage and Reheating
- Refrigeration: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap each cupcake in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: Enjoy them cold or slightly warm them in the microwave for 10 seconds.
Frequently Asked Questions
Can I Make This Recipe Gluten-Free?
Yes! Replace all-purpose flour with a gluten-free flour blend, and ensure your cornstarch is certified gluten-free.
What Can I Use Instead of Cream of Tartar?
You can use a few drops of lemon juice or vinegar as a substitute.
Can I Skip the Water Bath?
It’s not recommended as it’s essential for the soft texture. Without it, the cupcakes may turn out dry.
Conclusion
These fluffy Japanese cheesecake cupcakes are more than just a dessert; they’re an experience. With their delicate sweetness and melt-in-your-mouth texture, they’re bound to become a favorite in your household. Try this recipe today and savor the magic of Japanese baking.
If you loved this recipe, don’t forget to share it with your friends and leave a comment below. Happy baking!