Description
A delicate, airy, and jiggly twist on the traditional Japanese Cotton Cheesecake, baked in individual cupcake portions for a light-as-air dessert.
Ingredients
Scale
- 150g cream cheese
- 40g unsalted butter
- 60ml whole milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 20g cornstarch
- 3 large egg whites
- 1/4 tsp cream of tartar
- 70g granulated sugar
Instructions
- Preheat oven to 325°F (160°C).
- Melt cream cheese and butter in a double boiler until smooth.
- Stir in milk, egg yolks, and vanilla extract; whisk until glossy.
- Sift in cornstarch and fold gently until combined.
- In a separate bowl, beat egg whites and cream of tartar until foamy.
- Gradually add sugar to egg whites, beating until soft peaks form.
- Fold 1/3 of the meringue into the cheese batter, then gently fold in the remaining meringue.
- Spoon batter into lined cupcake tins, filling 80% full.
- Place tin in a larger pan with 1 inch of hot water.
- Bake for 25-30 minutes until golden on top.
- Cool in the oven with the door cracked for 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired