Description
Light, airy, and jiggly Japanese-style cheesecake in cupcake form—perfectly soft, mildly sweet, and cloud-like in texture.
Ingredients
– 1/2 cup cream cheese (softened)
– 1/4 cup unsalted butter (softened)
– 1/2 cup milk
– 1/2 cup granulated sugar (divided)
– 3 large eggs (separated)
– 1/2 cup all-purpose flour
– 1 tbsp cornstarch
– 1/4 tsp cream of tartar
– Powdered sugar for dusting (optional)
Instructions
1. Preheat oven to 325°F (163°C). Line muffin tin with cupcake liners.
2. Over a double boiler, melt cream cheese, butter, and milk. Stir until smooth. Let cool slightly.
3. Whisk in egg yolks. Sift flour and cornstarch into the bowl and mix until smooth.
4. Beat egg whites with cream of tartar. Gradually add sugar until soft peaks form.
5. Gently fold the meringue into the yolk mixture in three parts.
6. Fill liners 3/4 full and place muffin tin in a water bath.
7. Bake 20–25 minutes until golden.
8. Cool slowly with oven door ajar for 5–10 minutes. Dust with powdered sugar.
Notes
– Don’t overmix the batter after folding in the meringue.
– Use hot (not boiling) water for the water bath.
– Great served slightly chilled or at room temperature.
Nutrition
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 65 mg