Japanese Cheesecake Cupcakes

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

1. In a large bowl, combine the cream cheese, 50g sugar, milk and butter. Whisk until smooth.
2. Separate the eggs and reserve the whites to one side.
3. 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.
4. Now sift in the flour, salt and cornflour. Which gently until fully combined.
5. In a separate bowl, whisk the egg whites until foamy, then add the sugar and whisk to stiff peaks.
6. Now fold the egg whites into the batter gently to retain as much air as possible.
7. 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.
8. Bake for 20-25 minutes until lightly golden and a wooden skewer comes out clean.
9. 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.

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