FLUFFY JAPANESE COTTON CHEESECAKE CUPCAKES

FLUFFFY JAPANESE COTTON CHEESECAKE CUPCAKES

Cupcakes:
½ cup cream cheese, softened
¼ cup unsalted butter, softened
½ cup milk
½ cup granulated sugar
3 large eggs, separated
½ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon cream of tartar
powdered sugar for dusting

Preheat oven to 160°C. Line a muffin tin with cupcake liners.

In a bowl, whisk together cream cheese, butter, and milk until smooth.

Add egg yolks and sugar, mixing well. Sift in flour and cornstarch, then stir until fully combined.

In a separate bowl, beat egg whites with cream of tartar until stiff peaks form.

Gently fold egg whites into the cream cheese mixture until just combined.

Pour batter into muffin tin, filling each cup about ¾ full.

Bake for 18 – 20 minutes, or until golden and a toothpick comes out clean.

Let cool, then dust with powdered sugar before serving.

Enjoy these light, airy, and delicious Japanese cotton cheesecake cupcakes!

Homemade cream cheese
1 liter full cream milk
30 ml lemon juice
pinch of salt
1 tablespoon butter
± 3 – 4 tablespoons milk

Bring the liter of milk to a soft boil. As soon as it boils stir in the lemon juice.
Let it boil for about 1 minute making sure the lemon juice is mixed through.
Switch off the heat and let it stand for about 5 minutes.

Throw through a cheese cloth. Do not press all the water out.

Add cheese, butter and salt to a blender.
Blend till smooth,( it will be a bit dry), adding the milk a little at a time till smooth and desired consistency.

This can be done while warm or wait until the cheese is cold.

Use as is or flavor with herbs and spice as desired.

Recipe and photo: Nicolette Papas