Fluffy Japanese Cotton Cheesecake Cupcakes | May 18, 2025
Annonce:
Light, airy, and irresistibly creamy, these cupcakes are the perfect fusion of cheesecake and soufflé. Ideal for any occasion!
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Ingredients
For the Cheesecake Batter:
4 oz (120g) cream cheese, softened
1/4 cup (60ml) whole milk
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1/4 cup (50g) unsalted butter
3 large eggs, separated
1/4 cup (50g) granulated sugar (for egg whites)
2 tbsp (25g) granulated sugar (for yolks mixture)
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1/2 cup (65g) cake flour (or sifted all-purpose flour)
1 tbsp cornstarch
1/4 tsp cream of tartar or lemon juice
Optional Topping:
Powdered sugar or fruit preserves
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Instructions
continued on next page
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