Description
These individually sized Japanese cheesecake wonders combine the lightness of a soufflé with the creaminess of a classic cheesecake. With a delicate, spongy texture achieved through precise meringue technique, they melt in your mouth while maintaining a subtle sweet-tart balance. Perfect for elegant gatherings or refined tea time.
Ingredients
225g (8 oz) cream cheese (use dairy-free alternative if needed)
200g (1 cup) granulated sugar
120ml (1/2 cup) whole milk
60g (1/4 cup) unsalted butter (room temperature)
6 large egg yolks
6 large egg whites
225g (2 1/4 cups) sifted cake flour (gluten-free option available)
Instructions
Preheat oven to 170°C (325°F) and grease 12 cupcake liners.
Combine cream cheese and sugar in a bowl; mix until smooth.
Whisk in milk and room-temperature butter until fully incorporated.
Add egg yolks one at a time, mixing after each addition.
In a separate bowl, whip egg whites with 50g sugar in three stages until stiff peaks form.
Gently fold 50% of egg white mixture into the batter to lighten the consistency.
Slowly add sifted cake flour while folding until no lumps remain.
Fold the remaining egg white mixture into the batter in 3 increments, preserving air bubbles.
Divide batter evenly among cupcake liners (fill 2/3 full).
Bake for 15-20 minutes until gently springy to touch.
Let cool completely before serving to maintain delicate structure.
Notes
Ensure all ingredients are at room temperature for optimal emulsification.
Avoid overbaking to preserve moisture and airy texture.
For gluten-free version, use white rice flour in place of cake flour.
Use a second bowl half the size of the meringue bowl to assist folding steps.
Cheesecake should fall 0.5-1cm as it cools (normal when using room-temperature butter).
Store airtight in refrigerator up to 2 days to maintain crumb integrity.
- Prep Time: 30
- Cook Time: 25
- Category: Idées de Cupcakes Maison pour Toutes Fêtes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8.5g
- Carbohydrates: 44g
- Fiber: 0.3g
- Protein: 5g
- Cholesterol: 80mg