Mini Japanese Cotton Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
