Description
This Japanese Mini Cotton Cheesecake is a light, fluffy, and airy dessert that combines the smooth richness of cream cheese with the delicate texture of a soufflé. Baked using a water bath method to maintain moisture and prevent cracking, these mini cheesecakes are perfect for an elegant treat or a delightful snack. With a subtle sweetness and a hint of lemon and vanilla, they offer a melt-in-your-mouth experience that is both refreshing and satisfying.
Ingredients
Scale
Cheesecake Batter
- 8 oz (225g) cream cheese, softened
- 2/3 cup (135g) sugar
- 1/4 cup (60ml) milk
- 1/2 cup (120ml) heavy cream
- 4 large egg yolks
- 1/2 cup (60g) cake flour
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Meringue
- 4 large egg whites
Instructions
- Prepare Pans: Line and grease mini cheesecake pans or a muffin tin thoroughly to ensure easy removal of the cheesecakes after baking.
- Make Cream Cheese Mixture: In a large mixing bowl, whisk together the softened cream cheese and sugar until the mixture is smooth and free of lumps.
- Add Wet Ingredients: Incorporate the milk, heavy cream, and egg yolks gently into the cream cheese mixture, mixing until just combined without overbeating.
- Sift Dry Ingredients: Sift cake flour and cornstarch into the cream cheese mixture, and fold carefully to maintain a light batter and avoid deflating it.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form to create a stable meringue that will add airiness to the cake.
- Fold Meringue: Gently fold the beaten egg whites into the cream cheese batter in batches, maintaining as much air as possible for a fluffy texture.
- Preheat Oven: Preheat the oven to 325°F (165°C) ready for baking.
- Prepare Water Bath: Place the filled cheesecake pans into a larger roasting tray or baking pan, then pour hot water into the larger pan until it comes halfway up the sides of the cheesecake molds.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the tops are lightly golden and the centers remain slightly jiggly to ensure a perfect custardy texture.
- Cool and Chill: Remove from the oven and cool completely in the pans on a wire rack. Then refrigerate for at least 2 hours or until fully set before serving.
Notes
- Using a water bath helps prevent cracking and creates a smooth, creamy texture.
- Do not overmix when folding in egg whites to keep the cheesecake light and airy.
- You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup.
- Make sure all ingredients are at room temperature for the best mixing results.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
