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Cinnamon Water Recipe

Cinnamon Water
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Japanese Cotton Cheesecake Cupcakes are light, fluffy, and airy desserts that combine the creaminess of cheesecake with the delicate texture of a soufflé. These mini cheesecakes are baked in cupcake liners, making them perfect for individual servings at any occasion.

Ingredients

  • 4 oz (120g) cream cheese, softened
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (50g) unsalted butter
  • 3 large eggs, separated
  • 1/4 cup (50g) granulated sugar (for egg whites)
  • 2 tbsp (25g) granulated sugar (for yolks mixture)
  • 1/2 cup (65g) cake flour (or sifted all-purpose flour)
  • 1 tbsp cornstarch
  • 1/4 tsp cream of tartar or lemon juice
  • Powdered sugar or fruit preserves (optional topping)

Instructions

  1. Preheat the oven to 320°F (160°C). Line a muffin tin with cupcake liners.
  2. Melt cream cheese, milk, and butter over a double boiler or in the microwave. Whisk until smooth.
  3. Let the mixture cool slightly, then add egg yolks and mix well. Sift in cake flour and cornstarch, whisking until smooth.
  4. In a clean bowl, beat egg whites with cream of tartar or lemon juice until frothy. Gradually add sugar and whip until stiff peaks form.
  5. Fold one-third of the egg whites into the cream cheese mixture to lighten it, then gently fold in the remaining egg whites in two additions.
  6. Divide the batter evenly among cupcake liners, filling them about 80% full.
  7. Place the muffin tin inside a larger baking tray and add hot water to the tray to create a water bath.
  8. Bake for 25–30 minutes, or until the tops are golden and set.
  9. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar or top with fruit preserves before serving, if desired.

Notes

  • Ensure cream cheese, eggs, and milk are at room temperature for a smooth batter.
  • Do not overmix when folding egg whites into the batter to maintain airiness.
  • A water bath prevents cracks and ensures even baking.
  • Avoid overbaking; the center should still have a slight jiggle when removed from the oven.
  • Cake flour provides the best texture; sift all-purpose flour twice if substituting.
  • Variations include adding matcha, cocoa powder, citrus zest, or berry swirls for different flavors.

Find it online: https://www.cookwithbenchi.com/cinnamon-water-recipe/