These Japanese Cheesecake cupcakes are a mini version of the cloud like Japanese Cotton Cheesecakes that have become so popular over the last few years. They require only a few basic ingredients and bake in just 20-25 minutes.
I have used our Just Flavour in Orange, but they are beautiful made with Lemon or Vanilla flavours too!
Take a look at the full range of Just Flavour here!
Ingredients
- 225g Cream Cheese
- 100g Caster Sugar (divided in two)
- 60g Milk
- 60g Unsalted butter (softened)
- 1 heaped tsp Just Flavour
- 3 Large eggs
- 60g Plain flour
- Pinch of salt
- 1tbsp Cornflour
- Icing sugar to dust
Method
Preheat the oven to 145c Fan
- In a large bowl, combine the cream cheese, 50g sugar, milk and butter. Whisk until smooth.
- Separate the eggs and reserve the whites to one side.
- Add one yolk at a time to your batter making sure each is well incorporated before adding the next. This mixture should be smooth and glossy.
- Now sift in the flour, salt and cornflour. Which gently until fully combined.
- In a separate bowl, whisk the egg whites until foamy, then add the sugar and whisk to stiff peaks.
- Now fold the egg whites into the batter gently to retain as much air as possible.
- Fill the cupcake cases to about 3/4 full (I use a medium scoop twice)and place the cupcake tin into a larger tin with enough water to come half way up the sides of each cupcake.
- Bake for 20-25 minutes until lightly golden and a wooden skewer comes out clean.
- Cool in the tin for 10 minutes before placing on a wire rack.
These Japanese Cheesecake Cupcakes are best enjoyed same day, but can be kept refrigerated for 2 days.
If you have tried this recipe, please leave a rating by clicking the stars! 🌟
