Fluffy Japanese Cheesecake Cupcakes (Soufflé-Style)
Soft, airy, and lightly sweet, these cheesecake cupcakes have a cloud-like texture thanks to a whipped meringue. They rise beautifully in the oven and taste amazing chilled or at room temperature.
Ingredients (Makes 10–12 cupcakes)
Cream cheese base
- 200 g cream cheese (softened)
- 30 g unsalted butter
- 100 ml milk
- 4 large eggs, separated (yolks and whites)
- 60 g granulated sugar (divide: 20 g for yolks + 40 g for whites)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for flavor)
Dry ingredients
- 50 g cake flour (or all-purpose flour)
- 15 g cornstarch
- 1/4 tsp salt
For the meringue
- 1/4 tsp cream of tartar (or 1 tsp lemon juice)
Topping
- Powdered sugar, for dusting
Equipment
- Muffin pan + paper liners
- A deep baking tray (for a water bath)
- Hand mixer or stand mixer
Instructions
- Preheat the oven
Preheat to 150°C (300°F).
Fill a deep baking tray with hot water (about 2–3 cm / 1 inch). This will be your water bath. - Prepare the muffin pan
Place paper liners in a 10–12 cup muffin pan. Set aside. - Make the cream cheese mixture
In a saucepan over low heat, melt cream cheese + butter + milk, stirring until smooth.
Remove from heat and let it cool until warm (not hot). - Add egg yolks and flavoring
Whisk in the egg yolks, then add vanilla and lemon juice.
Add 20 g sugar and whisk until smooth. - Add dry ingredients
Sift in flour + cornstarch + salt. Whisk gently until the batter is smooth (do not overmix). - Make the meringue
In a clean bowl, beat egg whites until foamy. Add cream of tartar.
Gradually add 40 g sugar, beating until soft to medium peaks form (glossy and holds shape, but not stiff/dry). - Fold the batter
Fold 1/3 of the meringue into the cream cheese batter to lighten it.
Gently fold in the rest in two additions until no white streaks remain. - Fill the cups
Spoon batter into liners, filling about 3/4 full. - Bake in a water bath
Place the muffin pan inside (or above) the tray with hot water.
Bake at 150°C (300°F) for 25–30 minutes, then lower to 140°C (285°F) for 10–15 minutes.
They should look set, slightly golden on top, and jiggle gently in the center. - Cool slowly (prevents collapsing)
Turn off the oven, crack the door open, and let them sit 10 minutes.
Remove and cool completely on a rack. - Finish and serve
Dust with powdered sugar. Serve at room temperature or chill for a firmer cheesecake texture.
Storage
- Refrigerate in an airtight container up to 4 days.
- Best texture after chilling 2–3 hours.
Notes for perfect height and texture
- Use room temperature eggs for a stable meringue.
- Don’t overbeat the whites—soft/medium peaks give the best lift.
- Water bath + low temperature = soufflé texture without cracking.