Is this dessert best eaten warm or cooled?

I prefer them cooled or at room temperature. Cooling helps the crumb set and keeps the cloud from deflating. If you love a warmer center, give it a brief warm-up in the microwave for 5–10 seconds.

Can I make these ahead and freeze them?

Yes, you can bake, cool, and freeze them. Freeze individually in airtight bags or containers. Thaw in the fridge overnight or at room temperature, then dust with powdered sugar before serving.

How is the texture achieved without breaking the cloud?

The secret is folding the egg whites in three parts. Keep folds gentle to preserve air and use soft peaks. A low oven with a water bath helps the cloud stay buoyant and stable.

Are there common mistakes to avoid with this method?

Yes—overfolding whites, opening the oven too early, or using too much flour can weigh the batter down. Also avoid overheating the mixture or rushing the bake. Trust the gentle bake and avoid peeking too often.

Cloud Like Japanese Cotton Cheesecake Cupcakes 5 Top Hot New.

Name: Cloud Like Japanese Cotton Cheesecake Cupcakes 5 TopHotNew.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 3 large eggs, separated; 4 oz cream cheese, softened; 3 tbsp unsalted butter; ¼ cup milk; ¼ cup cake flour (or all-purpose flour sifted twice); 1½ tbsp cornstarch; ¼ cup granulated sugar; 1 tsp lemon juice; Powdered sugar for dusting (optional)

Description

Cloud Like Japanese Cotton Cheesecake Cupcakes – light as air, incredibly creamy and cloud-soft, these cupcakes are a dreamy cotton cheesecake in bite-sized form.

Ingredients

Scale

3 large eggs, separated
4 oz cream cheese, softened
3 tbsp unsalted butter
¼ cup milk
¼ cup cake flour (or all-purpose flour sifted twice)
1½ tbsp cornstarch
¼ cup granulated sugar
1 tsp lemon juice
Powdered sugar for dusting (optional)

Instructions

Preheat oven to 300°F (150°C) and line a muffin pan with cupcake liners.
In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth, then remove from heat and cool slightly.
Sift in cake flour and cornstarch, whisk until smooth. Mix in egg yolks and lemon juice.
In a separate bowl, beat egg whites until foamy, then gradually add sugar. Beat until soft peaks form.
Gently fold egg whites into the yolk mixture in three parts, keeping the batter light and airy.
Pour batter into liners about ¾ full. Place muffin pan into a larger tray and fill outer tray with hot water (water bath).
Bake for 25–30 minutes or until tops are lightly golden and set. Turn off oven, leave door slightly open, and let cupcakes rest inside for 10 minutes.
Remove and cool completely. Dust with powdered sugar if desired.

Notes

Water bath helps keep the cupcakes airy and prevents cracking.
Use room-temperature ingredients for a smoother batter.
Dust with powdered sugar just before serving (optional).
Yields about 9–12 cupcakes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 cupcake
Calories: approximately 130
Sugar: about 5 g per cupcake
Sodium: approximately 30 mg
Fat: approximately 11 g
Saturated Fat: approximately 6 g
Unsaturated Fat: approximately 4 g
Trans Fat: 0 g
Carbohydrates: approximately 9 g
Fiber: 0 g
Protein: approximately 6 g
Cholesterol: approximately 30 mg

Keywords: cloud-like, japanese cotton cheesecake, cupcakes, fluffy cheesecake, cloud cake, Japanese dessert, cotton cheesecake cupcakes