Fluffy Japanese Cotton Cheesecake Cupcakes
These Japanese Cotton Cheesecake Cupcakes sound absolutely delightful! They combine the creamy richness of cheesecake with the light, airy texture of a soufflé, making them a perfect treat for any occasion. Here’s a quick recap of the recipe with some tips, variations, and storage instructions to help you master this dessert:
Japanese Cotton Cheesecake Cupcakes Recipe
Ingredients
For the Cheesecake Batter:
- 4 oz (120g) cream cheese, softened
- 1/4 cup (60ml) whole milk
- 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)
- 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
Instructions:
CONTINUE READING ON THE NEXT PAGE 🥰💕
The Easiest And Hassle-Free Way Of Cooking Bacon
Crispy Oven-Roasted Cauliflower: A Delectable Delight
Cream Cheese and Chicken Enchiladas
Tonight will be my 3rd time making this recipe. It’s so good, and the sauce is to die for
10 Health Benefits and Uses of Soursop Leaf & Fruit
Title: The One-Teaspoon Orchid Miracle: A Simple Trick to Trigger Abundant Blooms
Update As F0rmer President Nears 16 M0nths
Potato Rolls with Chicken
I just noticed some U-shaped, hair-like things on my carpet—any idea what they might be?