Description
Experience the ethereal, cloud-like texture of traditional Japanese souffle cheesecake in a convenient cupcake format. These handheld treats balance the creamy richness of softened cream cheese with the delicate lift of whipped egg whites, resulting in a jiggly, melt-in-your-mouth crumb. Perfectly suited for elegant brunches or a refined afternoon tea, these cupcakes are a sophisticated yet accessible dessert that brings a professional, souffle-style finish to your home kitchen.
Ingredients
140g cream cheese, softened
40g unsalted butter, softened
3 large eggs, separated
70g granulated sugar, divided
30g cake flour
1/2 tsp vanilla extract
1/4 tsp cream of tartar
Instructions
Preheat oven to 320°F (160°C) and line a cupcake tin with paper liners.
In a large heat-proof bowl over a pot of simmering water, whisk cream cheese, butter, and 20g of sugar until smooth.
Remove from heat and whisk in the egg yolks and vanilla extract until well combined.
Sift in the cake flour and mix until smooth.
In a separate clean bowl, whip egg whites with cream of tartar until foamy.
Gradually add the remaining 50g of sugar, whipping until soft peaks form.
Gently fold one-third of the meringue into the cheese base to lighten it.
Fold in the remaining meringue in two batches, being careful not to deflate the batter.
Divide batter into cupcake liners.
Bake for 25 minutes until puffed and set, then let cool in the pan.
Notes
Ensure all ingredients are at room temperature before starting. Use a gentle folding motion to keep the air in the batter for the signature jiggly texture. Do not overmix after adding the flour. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: Japanese Fusion