Description
This Japanese Mini Cotton Cheesecake is a light, fluffy, and creamy dessert with a delicate texture that melts in your mouth. Made with whipped egg whites folded into a smooth cream cheese batter, this cheesecake uses a gentle water bath baking method to achieve its signature softness. Perfectly portioned into mini cheesecakes, it’s an elegant treat that combines subtle sweetness with a hint of lemon and vanilla.
Ingredients
Scale
Cheesecake Batter
- 200g cream cheese, softened
- 100g sugar
- 120ml milk
- 120ml heavy cream
- 4 large eggs, separated
- 60g cake flour
- 20g cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare the pans: Line and grease mini cheesecake pans or a muffin tin to prevent sticking and ease 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 wet ingredients: Gently mix in the milk, heavy cream, and egg yolks, making sure the batter remains smooth without overmixing.
- Incorporate dry ingredients: Sift the cake flour and cornstarch into the mixture, then carefully fold them in to maintain the light texture of the batter.
- Whip egg whites: In a separate clean bowl, beat the egg whites with lemon juice to stiff peaks, ensuring they hold firm.
- Fold egg whites into batter: Gently fold the whipped egg whites into the cream cheese batter, taking care not to deflate the mixture to preserve maximum fluffiness.
- Preheat oven: Heat your oven to 325°F (165°C) to prepare for gentle baking.
- Set up water bath: Place the filled mini cheesecake pans into a larger baking tray and add hot water halfway up the sides of the pans to create a water bath, which ensures even, moist baking.
- Bake the cheesecakes: Bake for 25–30 minutes until the tops turn lightly golden and the centers remain slightly jiggly, indicating perfect doneness.
- Cool and chill: Allow the cheesecakes to cool completely in the pans, then refrigerate for several hours to firm up before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the batter.
- Folding the egg whites gently is crucial to keep the cheesecake light and airy.
- The water bath helps prevent cracks and creates a moist texture.
- Refrigerate the cheesecakes for at least 3 hours for best flavor and texture.
- You can add a dusting of powdered sugar or fresh fruit topping before serving for extra presentation.
