Description
This Japanese Mini Cotton Cheesecake features a light, fluffy texture achieved by folding whipped egg whites into a smooth cream cheese batter. Baked in a water bath, these mini cheesecakes are delicately moist with a slightly jiggly center and a subtle lemon and vanilla flavor. Perfect as an elegant dessert or a sweet snack, each mini cheesecake offers a melt-in-your-mouth experience characteristic of this popular Japanese treat.
Ingredients
Scale
Cheesecake Batter
- 200g cream cheese, softened
- 3/4 cup granulated sugar (about 150g)
- 1/4 cup whole milk (60ml)
- 1/2 cup heavy cream (120ml)
- 4 large eggs, separated
- 1/2 cup cake flour (60g), sifted
- 2 tbsp cornstarch (16g), sifted
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare Pans: Line and grease mini cheesecake pans or a muffin tin thoroughly to ensure easy removal after baking.
- Mix Cream Cheese and Sugar: In a large bowl, whisk together the softened cream cheese and sugar until the mixture is smooth and free of lumps.
- Add Liquid Ingredients: Gradually add milk, heavy cream, and egg yolks to the cream cheese mixture, stirring gently to combine without overmixing.
- Incorporate Dry Ingredients: Sift cake flour and cornstarch into the batter, then fold carefully to maintain the batter’s light texture.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until they form stiff peaks, indicating they are firm but still glossy.
- Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the cream cheese mixture, taking care not to deflate the air incorporated to keep the batter airy and soft.
- Preheat Oven: Preheat your oven to 325°F (165°C) to ensure even cake baking.
- Prepare Water Bath: Place the filled mini cheesecake pans into a larger baking tray filled with hot water (water bath method) to promote gentle, even cooking and prevent cracking.
- Bake: Bake the cheesecakes for 25 to 30 minutes, or until the tops are lightly golden and the centers remain slightly jiggly, indicating a beautifully soft interior.
- Cool and Chill: Allow the cheesecakes to cool completely in their pans before transferring them to the refrigerator to chill for a few hours, enhancing their texture and flavor before serving.
Notes
- Use room temperature cream cheese for easier mixing and smoother batter.
- Be gentle when folding egg whites to keep the batter airy and achieve the signature cotton-like texture.
- The water bath helps maintain moisture and prevents the cheesecake from cracking.
- Refrigeration is important for setting the cheesecake’s texture.
- You can add zest of lemon for extra citrus flavor if desired.
- Ensure eggs are fresh for best volume when whipping whites.
