Fluffy Japanese Cotton Cheesecake Cupcakes

Ingredients (Makes 6–8 cupcakes):

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup milk
• 1/2 cup granulated sugar, divided
• 3 large eggs, separated
• 1/4 cup cake flour
• 1 tablespoon cornstarch
• 1/4 teaspoon cream of tartar (or a few drops of lemon juice)

Instructions:

1. Preheat oven to 160°C (320°F). Line a cupcake tin with paper liners.
2. In a small pot over low heat, melt the cream cheese, butter, and milk together. Stir until smooth, then remove from heat and let cool slightly.
3. Sift the cake flour and cornstarch into the cream cheese mixture. Whisk until smooth.
4. Add the egg yolks and mix until fully combined.
5. In a clean bowl, beat the egg whites with cream of tartar. Gradually add the remaining sugar (about half) and whip to medium-stiff peaks.
6. Gently fold one-third of the meringue into the cream cheese batter. Then fold in the remaining meringue until just combined.
7. Divide the batter evenly into the cupcake liners. Tap the tray lightly to release air bubbles.
8. Place the cupcake tray inside a larger baking dish and fill the dish with hot water to create a water bath.
9. Bake for 20–25 minutes, or until the tops are lightly set and the cupcakes jiggle slightly.
10. Turn off the oven, leave the door slightly ajar, and let the cupcakes cool inside for 10 minutes to prevent cracking.
11. Remove and cool completely before serving.