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Japanese Mini Cotton Cheesecake Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Description

This Japanese Mini Cotton Cheesecake offers a light, fluffy, and creamy texture that melts in your mouth. Featuring a delicate balance of cream cheese, eggs, and a gentle baking water bath method, these individual cheesecakes are perfect for a refined dessert or a special treat. Their airy, soft texture distinguishes them from traditional dense cheesecakes, making them irresistibly delightful.

Ingredients

Main Ingredients

  • 250g Cream cheese
  • 4 Eggs (separated)
  • 100ml Heavy cream
  • 50ml Milk
  • 50g Cake flour
  • 15g Cornstarch
  • 120g Sugar
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

Instructions

  1. Prepare Pans: Line and grease mini cheesecake pans or a muffin tin thoroughly to prevent sticking.
  2. Mix Cream Cheese and Sugar: In a large bowl, whisk together the cream cheese and sugar until the mixture is smooth and creamy, ensuring no lumps remain.
  3. Add Wet Ingredients: Gently add the milk, heavy cream, egg yolks, lemon juice, and vanilla extract to the cream cheese mixture, mixing carefully to combine without deflating the batter.
  4. Incorporate Dry Ingredients: Sift the cake flour and cornstarch over the wet mixture, then gently fold them in to maintain the lightness of the batter.
  5. Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, indicating maximum volume and air incorporation.
  6. Fold Egg Whites into Batter: Carefully fold the beaten egg whites into the cream cheese batter in batches, taking care not to overmix and deflate the air bubbles that create the light texture.
  7. Preheat Oven: Set your oven to 325°F (165°C) to preheat.
  8. Set up Water Bath: Place the filled mini cheesecake pans into a larger roasting pan or tray. Pour hot water into the outer tray to come about halfway up the sides of the cheesecake pans, using the water bath method to ensure gentle, even cooking and prevent cracking.
  9. Bake: Bake the cheesecakes in the preheated oven for 25 to 30 minutes or until the tops turn lightly golden and the centers are slightly jiggly but not liquid.
  10. Cool and Chill: Remove the cheesecakes from the water bath and allow them to cool completely in their pans. Afterwards, refrigerate for a few hours or overnight to set fully before serving.

Notes

  • Using a water bath is essential to achieve the signature soft and fluffy texture and to prevent the cheesecake from cracking.
  • Gently folding the egg whites is critical to maintain the aeration of the batter for the desired cotton-like texture.
  • Ensure all ingredients are at room temperature before mixing to help them blend smoothly.
  • Chill the cheesecakes thoroughly for best flavor and texture.
  • This recipe can be doubled or halved depending on the number of servings required.

Find it online: https://slsrecipes.com/japanese-mini-cotton-cheesecake-recipe/