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Japanese Mini Cotton Cheesecake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes plus chilling time
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

This recipe for Japanese Mini Cotton Cheesecakes produces light, fluffy, and airy mini cheesecakes with a delicate texture. Featuring a smooth blend of cream cheese, eggs, and a touch of lemon juice, these cheesecakes are baked in a water bath to ensure moistness and a tender crumb. Perfect as an elegant dessert or a delightful snack, these mini cheesecakes are sure to impress.

Ingredients

Scale

Main Ingredients

  • 200g cream cheese, softened
  • 4 large eggs, separated
  • 100ml heavy cream
  • 50ml milk
  • 60g cake flour, sifted
  • 20g cornstarch, sifted
  • 120g granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions

  1. Prepare pans: Line and grease mini cheesecake pans or a muffin tin to prevent sticking and ensure easy removal after baking.
  2. Mix cream cheese and sugar: In a large bowl, whisk together the softened cream cheese and sugar until smooth and creamy, eliminating lumps.
  3. Add wet ingredients: Gradually mix in milk, heavy cream, and egg yolks gently to combine without overmixing.
  4. Incorporate dry ingredients: Sift the cake flour and cornstarch into the mixture, folding carefully to keep the batter light and airy.
  5. Beat egg whites: In a separate clean bowl, beat the egg whites to stiff peaks to create volume and structure.
  6. Combine batter and egg whites: Gently fold the beaten egg whites into the cream cheese batter, taking care not to deflate the mixture.
  7. Preheat oven: Set your oven to 325°F (165°C) to prepare for baking.
  8. Set up water bath: Place the filled mini cheesecake pans into a larger roasting pan or tray filled with hot water. This bath helps keep the cheesecakes moist during baking.
  9. Bake: Bake in the preheated oven for 25–30 minutes, until the tops turn lightly golden and the centers remain slightly jiggly to the touch.
  10. Cool and chill: Allow the cheesecakes to cool completely in their pans, then refrigerate for several hours to set before serving.

Notes

  • Make sure all ingredients are at room temperature for best mixing results.
  • Do not overmix when folding in flour or egg whites to maintain the airy texture.
  • The water bath prevents cracks and ensures a smooth, creamy texture.
  • Chilling the cheesecakes for at least 3 hours improves flavor and firmness.
  • Use freshly sifted flour and cornstarch to avoid lumps.

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Find it online: https://homecookinggenius.com/japanese-mini-cotton-cheesecake-recipe/