Mini Cotton Cheesecake (Print Version)
# Ingredients:
→ Dairy & Eggs
01 -
200g cream cheese, softened
02 -
3 large eggs, separated
03 -
200ml heavy cream
04 -
50ml milk
→ Dry Ingredients
05 -
60g cake flour
06 -
10g cornstarch
07 -
120g granulated sugar
→ Flavorings
08 -
1 tbsp fresh lemon juice
09 -
1 tsp vanilla extract
# Instructions:
01 -
Line and grease mini cheesecake pans or a muffin tin for individual portions. Ensure each cup is well-prepared to prevent sticking during baking.
02 -
In a large bowl, whisk together the cream cheese and sugar until smooth. Add the milk, heavy cream, and egg yolks, mixing until combined. Gradually sift in the cake flour and cornstarch, mixing gently to avoid lumps for a delicate texture.
03 -
Beat the egg whites separately until stiff peaks form. Gently fold the beaten egg whites into the cream cheese mixture, being careful not to deflate the incorporated air to maintain the signature fluffiness.
04 -
Preheat oven to 165°C (325°F). Place the filled pans in a water bath (a larger pan filled with hot water) for even, gentle baking. Bake for 25-30 minutes until lightly golden and slightly jiggly in the center. Allow to cool before removing from pans.
05 -
Once cooled, remove the cheesecakes from the pans and refrigerate for several hours before serving to ensure perfect texture. Optionally garnish with whipped cream, fresh fruit, or decorative toppings.
# Notes:
01 -
The success of this Japanese-style cheesecake depends on properly incorporating air into the egg whites and gentle folding techniques.
02 -
The water bath method ensures even cooking and prevents the delicate texture from cracking or drying out.