Japanese Soufflé Cheesecake Cupcakes with Jiggly Texture
These light, airy cheesecake cupcakes feature a signature jiggly texture and delicate soufflé-like rise, perfect for a delicate dessert. Their unique cloud-like consistency and subtle sweetness make them a special treat for any occasion.
Ingredients
Ingredients
- 8 oz cream cheese softened to room temperature
- 1/4 cup granulated sugar divided for batter and egg whites
- 3 large eggs separated, at room temperature
- 1/2 cup whole milk at room temperature
- 2 tbsp unsalted butter melted and cooled
- 1 tsp vanilla extract pure extract recommended
- 1/4 cup cake flour sifted
- 1/4 tsp cream of tartar for stabilizing egg whites
Notes
Storage: Keep refrigerated in an airtight container for up to 5 days. Make-Ahead: Prepare and bake the cupcakes a day in advance; they taste even better after chilling. Variations: Add a teaspoon of lemon zest to the batter for a citrus twist, or top with a light dusting of powdered sugar before serving. Serve chilled for the signature jiggly texture.