Description
Light and airy Japanese cheesecake cupcakes with a velvety center and crisp edges, perfect for impressing friends and family.
Ingredients
Scale
- 8 oz Cream Cheese
- 6 Egg Whites
- 6 Egg Yolks
- 1/2 cup Sugar
- 1 cup All-Purpose Flour
- 1/4 tsp Salt
- 1/2 cup Milk
- 1/4 cup Unsalted Butter, melted
- Fresh Berries
- Light Whipped Cream
- 1/4 cup Chocolate Sauce (optional)
Instructions
- Preheat the oven to 320°F (160°C) and line a 12-cup muffin tin with parchment liners, placing it in a shallow baking dish for a water bath.
- Beat cream cheese, sugar, milk, and melted butter until smooth. Add egg yolks one at a time.
- Sift in flour and salt; mix until just combined.
- Whip egg whites to soft peaks and gently fold into the batter.
- Fill muffin cups 3/4 full and bake for 20-25 minutes.
- Cool in the oven with the door cracked for 15 minutes before finishing on a rack. Top with whipped cream, berries, and chocolate sauce.
Notes
Avoid overfolding the batter to maintain the airy texture. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg