Mini Japanese Cotton Cheesecake Recipe

Introduction

Mini Japanese cotton cheesecakes are light, fluffy, and irresistibly soft. These delicate treats combine a silky cream cheese batter with airy meringue to create a melt-in-your-mouth dessert that’s perfect for any occasion.

Ingredients

• 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
• 70 ml (1/3 cup) milk
• 2 egg whites
• 50 g (4 tbsp) sugar
• 1 tsp vanilla extract or lemon juice (optional)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and sift the all-purpose flour. Prepare a baking tray for a water bath by filling it with hot water later.
2. Step 2: In a bowl, place the cream cheese and sour cream and let them come to room temperature. Once softened, add 40 g of sugar and mix until smooth.
3. Step 3: Add the egg yolks to the cream cheese mixture and mix thoroughly. Then, gradually add the sifted flour and blend well before pouring in the milk and combining evenly.
4. Step 4: In a separate clean bowl, whisk the egg whites with 50 g of sugar until soft peaks form, creating a light meringue.
5. Step 5: Gently fold the meringue into the cream cheese batter, mixing carefully to preserve the airy texture.
6. Step 6: Pour the combined batter evenly into mini baking pans or molds. Place these into the baking tray with hot water to create a water bath.
7. Step 7: Bake at 180°C (360°F) for 10 minutes, then reduce the temperature to 150°C (300°F) and continue baking for another 10 minutes until set and lightly golden.
8. Step 8: Let the cheesecakes cool slightly before decorating with whipped cream and fresh fruit if desired.

Tips & Variations

• Use lemon juice instead of vanilla extract for a subtle citrus flavor that brightens the cheesecake.
• Make sure your egg whites are completely free of yolk to achieve the perfect meringue.
• For an even fluffier texture, sift the flour twice to remove lumps.
• Try topping with fresh berries or a dusting of powdered sugar for a beautiful presentation.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat gently at room temperature before serving, or enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular-sized pan instead of mini pans?

Yes, you can bake this batter in a larger pan, but adjust the baking time accordingly. The cheesecake will take longer to set—typically around 25 to 30 minutes at 150°C (300°F).

Why is the water bath necessary?

The water bath creates a gentle, even heat that prevents the cheesecake from cracking and keeps it moist and tender by regulating the oven temperature around the cake.

Mini Japanese Cotton Cheesecake Recipe

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★★★★★

4.8 from 72 reviews

This Mini Japanese Cotton Cheesecake is a light, fluffy, and airy dessert that melts in your mouth. Featuring a creamy blend of cream cheese and sour cream, combined with whipped egg whites for a soft texture, this cheesecake is baked in a water bath to ensure a delicate, moist crumb. Perfectly portioned as mini cakes, they can be beautifully decorated with whipped cream and fresh fruit, making them an elegant and delightful treat for any occasion.

• Author: Zane
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 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
• 2 egg whites
• 50 g (4 tbsp) sugar
• 1 tsp vanilla extract or lemon juice, as preferred

Instructions

1. Preheat Oven and Prepare Flour: Preheat your oven to 180°C (360°F). Sift the all-purpose flour to ensure it is light and lump-free.
2. Soften Cream Cheese and Sour Cream: Place the cream cheese and sour cream in a bowl and let it come to room temperature for easier mixing and smoother texture.
3. Mix Cream Cheese Mixture: Add 40 g of sugar to the cream cheese and sour cream and mix until creamy. Then incorporate the egg yolks thoroughly.
4. Add Flour and Milk: Gradually add the sifted flour, mixing to combine evenly, then pour in the milk and blend until the batter is smooth and consistent.
5. Prepare Meringue: In a separate clean bowl, whisk the egg whites and 50 g sugar together until soft meringue forms, characterized by soft peaks that hold shape but are still slightly glossy.
6. Combine Batter and Meringue: Gently fold the meringue into the cream cheese batter to preserve airiness, ensuring a light and fluffy final mixture without deflating it.
7. Prepare Water Bath and Bake: Pour the combined batter evenly into mini baking pans. Place these pans into a larger baking tray and add hot water to the tray to create a water bath. Bake initially at 180°C (360°F) for 10 minutes, then reduce the oven temperature to 150°C (300°F) and bake for an additional 10 minutes.
8. Cool and Decorate: Once baked, allow the mini cheesecakes to cool completely. Decorate with freshly whipped cream and any fruit of your choice for a beautiful presentation.

Notes

• Using a water bath during baking prevents cracking and helps the cheesecake maintain its soft, cotton-like texture.
• Make sure the cream cheese and sour cream reach room temperature to avoid lumps in the batter.
• When folding the meringue into the batter, do so gently to keep the mixture airy.
• You can substitute vanilla extract with lemon juice for a subtle citrus flavor.
• For best results, freshly whip the cream for decoration before serving.

Keywords: Japanese cheesecake, cotton cheesecake, mini cheesecake, light cheesecake, fluffy cheesecake, creamy dessert, baked cheesecake, water bath cheesecake