Tuesday, March 3, 2015

Japanese Cheesecake Cupcakes 日式芝士杯子蛋糕

Ever thought of making Japanese cheesecake cupcakes? They are fun to make, pretty to look at, easy to eat, and perfect for sharing. I love Japanese cheesecake for its light taste and cottony texture, and decided to convert a whole cake recipe to a "new cupcake" look.

How do you like the new look?

I quite like it myself. I should also mention that picking the paper cup design is part of the fun too. There are tons of lovely paper cups to choose from, some to match the seasons and holidays. In anticipation of spring which is coming, I picked colorful ones this time round. Good food tastes even better when presented in a nice holder.

Tempted to make these cupcakes? It is really not too hard. Add some ingredients to melted cream cheese and butter, beat up egg whites till fluffy, mix everything together, pour into muffin tray with water bath, bake and you'll have fresh delicious cheese cupcakes.

These cupcakes keep well in the fridge for 2-3 days, and are great for giving away to family and friends. Surprise them with these cupcakes to welcome spring. Just a word of warning: they are addictive and you may get orders for more!

Makes 12 cupcakes

170g cream cheese (use Kraft Philadelphia block)
35g butter
1/3 cup (80 ml) milk

4 egg yolks
2 tsp lemon juice
1/8 tsp salt
40g cake flour, sifted
15g cornstarch, sifted

4 egg whites
100g sugar


1) In a double boiler, add cream cheese, butter and milk. Stir occasionally till cheese and butter has melted and mixture is smooth. Allow mixture to cool down.

2) Line muffin tray with 12 muffin paper cups and set aside.

3) Place another baking tray (big enough to hold muffin tray) in oven and fill it partially with water. Preheat oven to 320 deg F (160 deg C). The water bath will keep cheesecake moist during baking later.

4) Once cream cheese mixture has cooled down, add egg yolks, lemon juice, salt and mix well.
Add sifted cake flour, sifted cornstarch and mix well.

5) Using a clean bowl and whisk, beat egg whites till foamy. Add sugar in 3 batches and beat till soft peaks form. (I use Speed 8 on KitchenAid mixer)

6) Using a spatula, transfer whipped egg whites in 3 batches to cream cheese mixture. Each time, use hand-whisk to gently stir and mix evenly (or spatula to fold egg white into mixture evenly).

7) Pour mixture into lined muffin tray. Place muffin tray on the water bath tray in pre-heated oven. Bake cupcakes at 320 deg F (160 deg C) for 55 min. When done, leave oven door slightly open and allow cupcakes to rest for 5 minutes.

8) Remove cupcakes from oven. They can be eaten once cooled down, or refrigerated for 2 hours up to 2-3 days before consuming.


  1. Thanks for sharing. I look forward to making them. Have you ever try making them as mini cupcakes? What will be the time for mini cupcakes?

    1. Hi, I have never made these in mini cupcake sizes but I am guessing 30-40 min baking time should be fine.

  2. Hello, I tried doing this and it was great except that the cupcakes tasted very eggy. Maybe instead of 4 eggs, 2 or 3 would be better?

  3. Hi Krisdo, you could reduce the eggs if you prefer a less eggy taste. However I am uncertain how it will affect the overall taste and texture. I will let you know if I get a chance to try it out, or pls share if you experiment with it successfully. Thanks!

  4. I made this recipe using only three eggs cuz I don't care for too eggy myself lol. They turned out beautifully and tasted fantastic!