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Japanese Mini Cotton Cheesecake Recipe

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3.9 from 33 reviews

  • Author: admin
  • Total Time: 45 minutes plus chilling time
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

This Japanese Mini Cotton Cheesecake offers a light, fluffy texture with a delicate balance of creamy sweetness and subtle tanginess. Baked in a water bath to create its signature airy and moist crumb, these individual cheesecakes are perfect for elegant desserts or special occasions. Each mini cheesecake melts in the mouth with the soft richness of cream cheese, complemented by hints of lemon and vanilla.

Ingredients

Scale

Cheesecake Batter

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (100g) sugar
  • 3/4 cup (180ml) milk
  • 1/2 cup (120ml) heavy cream
  • 4 large eggs, separated
  • 1/3 cup (40g) cake flour
  • 2 tbsp (16g) cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Prepare Pans: Line and grease mini cheesecake pans or a muffin tin to prevent sticking and ensure easy removal of the cheesecakes once baked.
  2. Mix Cream Cheese and Sugar: In a large bowl, whisk together the softened cream cheese and sugar until the mixture becomes smooth and free of lumps, creating a creamy base.
  3. Add Liquids and Egg Yolks: Gradually mix in the milk, heavy cream, and egg yolks into the cream cheese mixture, blending gently to maintain a smooth consistency without overmixing.
  4. Incorporate Dry Ingredients: Sift the cake flour and cornstarch into the wet mixture and carefully fold them in to keep the batter light and airy.
  5. Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form, which will add volume and fluffiness to the cheesecake.
  6. Fold in Egg Whites: Gently fold the beaten egg whites into the cream cheese batter, taking care not to deflate the mixture, preserving its light and airy texture.
  7. Preheat Oven: Set the oven temperature to 325°F (165°C) to prepare for gentle and even baking.
  8. Prepare Water Bath: Place the filled mini cheesecake pans inside a larger baking tray filled with hot water, ensuring the water reaches halfway up the sides of the cheesecake pans. This water bath helps prevent cracking and promotes even cooking.
  9. Bake: Bake the cheesecakes for 25 to 30 minutes until the tops are lightly golden and the centers remain slightly jiggly when gently shaken.
  10. Cool and Chill: Allow the cheesecakes to cool completely in their pans at room temperature. Then refrigerate for several hours, or overnight, to set their texture fully before serving.

Notes

  • Use room temperature ingredients for better mixing and a smoother batter.
  • The water bath is essential for a moist and crack-free cheesecake.
  • Folding the egg whites gently ensures the cheesecake remains light and fluffy.
  • Chilling the cheesecakes overnight enhances their flavor and texture.
  • If mini cheesecake pans are unavailable, use a standard muffin tin with liners.
  • For a slight tang, add a teaspoon of lemon zest along with lemon juice.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

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