16 Japanese Cotton Cheesecake Cupcake Recipe Prepare To Be Amazed!
Published on: Mar 25, 2024
Japanese cotton cheesecake cupcakes are a delightful twist on the classic cheesecake dessert. These light and fluffy treats originated in Japan and have gained popularity all over the world for their unique texture and flavor. If you are a fan of traditional cheesecake, then you will love these mini versions that are perfect for sharing with friends and family. In this article, we will guide you through a simple yet professional recipe for making Japanese cotton cheesecake cupcakes that will impress your taste buds and leave you wanting more.
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If you have a sweet tooth, then you have to try Japanese 'cotton' cheesecake. This delightful dessert is light, fluffy, and has a delicate cotton-like texture. It's made with cream cheese, eggs, and sugar, and is often flavored with a hint of lemon or vanilla. It's the perfect ending to a delicious Japanese meal.
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Ingredients:
For the cheesecake:
1 cup cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
3 large eggs, room temperature
1/4 cup milk
1/4 cup heavy cream
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
For the crust:
1 cup graham cracker crumbs
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Instructions:
To make these delicious Japanese cotton cheesecake cupcakes, follow these simple steps:
1. Preheat your oven to 325°F (160°C).
Line a cupcake pan with paper liners and set aside.
2. Prepare the crust.
In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of each paper liner, using the back of a spoon to create an even layer. Bake for 5 minutes, then remove from the oven and let cool.
3. Make the cheesecake batter.
In a large mixing bowl, beat the cream cheese, butter, and sugar until smooth and creamy. Add in the eggs, one at a time, mixing well after each addition. Then, pour in the milk, heavy cream, vanilla extract, and salt, and mix until fully combined. Finally, sift in the flour and gently fold it into the batter until no lumps remain.
4. Fill the cupcake liners.
Pour the cheesecake batter into the cupcake liners, filling each one about 3/4 of the way full.
5. Bake the cupcakes.
Bake the cupcakes for 20-25 minutes, or until the edges are lightly golden and the centers are slightly jiggly. Turn off the oven, crack the door open, and let the cupcakes cool inside for 10 minutes. Then, remove them from the oven and let them cool completely on a wire rack.
6. Chill and serve.
Once the cupcakes are completely cooled, refrigerate for at least 2 hours before serving. This will allow the texture to set and become fluffy and light. Serve with your favorite toppings, such as fresh fruit, whipped cream, or chocolate sauce.
These Japanese cotton cheesecake cupcakes are the perfect combination of creamy and fluffy, with a delicious crust that adds a nice crunch. Their unique texture and delicate flavor make them a hit at any gathering or as a special treat for yourself. Give this recipe a try and taste for yourself why these cupcakes have become a popular dessert all over the world.
