Description
Achieve the legendary cloud-like lift of Japanese cheesecake! Our guide details the critical double-boiler base and the secret to stiff, glossy meringue peaks.
Ingredients
Scale
- 8 oz Cream Cheese, softened
- 1/2 cup Granulated Sugar, divided
- 4 large Eggs, separated
- 1/4 cup Heavy Cream or Whole Milk
- 2 tbsp Unsalted Butter
- 1/4 cup Cake Flour, sifted
- 1 tbsp Cornstarch, sifted
- 1 tsp Fresh Lemon Juice
Instructions
- Step 1: Prepare the cheese base. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt together the cream cheese, butter, and heavy cream until smooth. Remove from heat, then quickly whisk in the egg yolks and lemon juice, followed by the sifted cake flour and cornstarch until the batter is smooth and lump-free.
- Step 2: Create the meringue. In a separate, very clean bowl, use an electric mixer to beat the egg whites until foamy. Gradually add the remaining granulated sugar, beating constantly until the meringue forms stiff, glossy peaks that hold their shape.
- Step 3: Combine and fill the cups. Gently fold one-third of the meringue into the cream cheese mixture to lighten the batter. Then, delicately fold in the remaining meringue in two additions, taking care not to deflate the air. Fill cupcake liners in a muffin tin nearly to the top with the combined batter.
- Step 4: Set up the water bath. Place the muffin tin into a larger, deep baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the muffin tin (this creates the necessary steam for a "cotton" texture).
- Step 5: Bake and cool slowly. Bake the cupcakes in the water bath at 325°F (160°C) for 25–30 minutes, or until the tops are golden brown and the centers are set. Turn off the oven, prop the door open slightly, and allow the cupcakes to cool inside the oven for 30 minutes before removing them to prevent sudden deflation.
Notes
- Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days, as the chilled texture deepens the cheesecake flavor.
- While delicious chilled, if you want a subtle warmth, microwave an individual cupcake for just 5-8 seconds to reactivate the soft, airy texture without drying out the edges.
- For an elevated presentation, serve these light, airy cups dusted simply with powdered sugar or alongside a spoonful of slightly tart fresh berry jam or compote.
- When folding the meringue, the goal is volume, so use a delicate figure-eight motion until just combined; visible white streaks are preferable to overmixing and deflating the crucial air.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Cupcake (approx. 70g)
- Calories: 210
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 14g