Description
This Japanese Mini Cotton Cheesecake is a light, fluffy, and creamy dessert that offers a delicate balance of sweetness and tanginess. Baked in individual pans, these mini cheesecakes feature a soft, airy texture achieved by folding whipped egg whites into a rich cream cheese batter. Perfect as an elegant treat for any occasion, they are gently baked in a water bath to maintain moisture and ensure a tender crumb.
Ingredients
Scale
Main Batter
- 200g cream cheese, softened
- 100g granulated sugar
- 50ml milk
- 100ml heavy cream
- 4 large eggs, separated
- 70g cake flour, sifted
- 30g cornstarch, sifted
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Prepare Pans: Line and grease mini cheesecake pans or a muffin tin thoroughly to ensure easy removal after baking.
- Mix Cream Cheese and Sugar: In a large bowl, whisk together softened cream cheese and granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Wet Ingredients: Gradually add milk, heavy cream, and egg yolks to the cream cheese mixture. Mix gently to combine without overbeating.
- Incorporate Dry Ingredients: Sift cake flour and cornstarch into the batter. Fold carefully with a spatula to maintain the batter’s lightness, avoiding overmixing.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with lemon juice until stiff peaks form. This step is crucial for the cheesecake’s fluffy texture.
- Fold Egg Whites into Batter: Gently fold the stiff egg whites into the cream cheese batter in batches, ensuring the mixture remains airy and light.
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking.
- Set up Water Bath: Place the filled cheesecake pans into a larger baking tray filled with hot water (water bath). This helps regulate the heat and moisture for even baking.
- Bake: Bake the cheesecakes for 25 to 30 minutes until the tops are lightly golden and the centers remain slightly jiggly when gently shaken.
- Cool and Chill: Let the mini cheesecakes cool completely in the pans. Then refrigerate for a few hours, allowing them to set fully before serving.
Notes
- Use room temperature cream cheese to avoid lumps in the batter.
- Folding the egg whites gently is key to achieving a fluffy texture.
- A water bath prevents cracking and keeps the cheesecake moist.
- Refrigerate cheesecakes for at least 3 hours for best flavor and texture.
- Ensure your mixing bowls and utensils for egg whites are clean and free of fat for proper whipping.
Nutrition
- Serving Size: 1 mini cheesecake (approx. 60g)
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.2 g
- Protein: 4 g
- Cholesterol: 75 mg
