Mini Japanese Cotton Cheesecake Recipe
Mini Japanese Cotton Cheesecake is a light, fluffy, and delicate dessert that combines cream cheese with whipped egg whites to create a soufflé-like texture. Baked in a water bath to maintain moisture and achieve a tender crumb, this cake is subtly sweet and perfect for an elegant treat. Topped with whipped cream and fresh fruit, it offers a balance of creamy and airy sensations in every bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes 6 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Base
- 140 g (1 cup) cream cheese
- 70 g (1/3 cup) sour cream
- 40 g (3 tbsp) sugar
- 2 egg yolks
- 20 g (2 tbsp) all-purpose flour, sifted
- 70 ml (1/3 cup) milk
- 1 tsp vanilla extract or lemon juice (optional)
Meringue
- 2 egg whites
- 50 g (4 tbsp) sugar
Decoration
- Whipped cream
- Fresh fruit (optional)
Instructions
- Preheat and Prepare Flour: Preheat the oven to 180°C (360°F). Sift the all-purpose flour to ensure a light, lump-free batter.
- Soften Cream Cheese and Sour Cream: Place the cream cheese and sour cream in a bowl and leave them at room temperature until softened, which will make mixing easier and smoother.
- Mix Cream Cheese Mixture: Add 40 g of sugar to the softened cream cheese mixture and mix thoroughly until smooth. Add in the egg yolks and blend well to combine evenly.
- Add Dry and Liquid Ingredients: Incorporate the sifted all-purpose flour into the mixture and stir gently. Then pour in the milk and vanilla extract or lemon juice, mixing until the batter is smooth and homogenous.
- Whip Egg Whites: In a separate clean bowl, add 50 g of sugar to the egg whites. Whip the mixture with an electric mixer until soft peaks form, creating a fluffy meringue.
- Combine Batter and Meringue: Gently fold the meringue into the cream cheese batter in batches, taking care to maintain as much airiness as possible for a light texture.
- Prepare for Baking: Pour the combined batter evenly into a baking pan. Place the baking pan into a larger tray and add hot water into the tray to create a water bath, which helps bake the cake gently and evenly.
- Bake the Cheesecake: Bake at 180°C (360°F) for 10 minutes. Then reduce the oven temperature to 150°C (300°F) and continue baking for another 10 minutes, ensuring a moist and tender cake.
- Decorate and Serve: Once baked and cooled, decorate the mini cheesecakes with whipped cream and fresh fruit as desired before serving.
Notes
- Ensure cream cheese and sour cream are fully softened to avoid lumps in the batter.
- Folding the meringue gently is key to maintaining the cake’s fluffy texture.
- Baking in a water bath prevents cracks and keeps the cheesecake moist.
- You can substitute lemon juice for vanilla extract depending on your flavor preference.
- Allow the cheesecake to cool completely before decorating to prevent melting of toppings.
Keywords: Japanese Cotton Cheesecake, Mini Cheesecake, Fluffy Cheesecake, Japanese Dessert, Water Bath Cheesecake
