Description
This Japanese Mini Cotton Cheesecake features a delicate, airy texture achieved through the combination of whipped egg whites and a gentle water bath baking method. Perfectly light and creamy, these individual cheesecakes offer a subtly sweet and tangy flavor with hints of lemon and vanilla, making them an elegant dessert for any occasion.
Ingredients
Scale
Cheesecake Batter
- 8 oz (225g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) whole milk
- 1/2 cup (120ml) heavy cream
- 4 large eggs, separated
- 1/4 cup (30g) cake flour, sifted
- 2 tbsp (16g) 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 release 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, with no lumps.
- Add Wet Ingredients: Incorporate milk, heavy cream, and egg yolks into the cream cheese mixture, stirring gently to combine well without deflating the texture.
- Combine Dry Ingredients: Sift cake flour and cornstarch over the wet mixture, then carefully fold them in to maintain the batter’s lightness and avoid overmixing.
- Beat Egg Whites: In a clean, dry bowl, beat the separated egg whites until stiff peaks form, ensuring the meringue is glossy and holds shape.
- Fold Egg Whites Into Batter: Gently fold the beaten egg whites into the cream cheese batter in multiple additions, being careful to preserve the airiness essential for the cotton-like texture.
- Preheat Oven: Set the oven temperature to 325°F (165°C) to prepare for gentle baking.
- Set Up Water Bath: Place the filled mini cheesecake pans in a larger baking tray and carefully add hot water to the tray until it reaches about halfway up the sides of the mini pans, creating a moist baking environment.
- Bake: Bake the cheesecakes for 25 to 30 minutes until the tops are lightly golden and the centers remain slightly jiggly, indicating perfect texture without overbaking.
- Cool and Chill: Allow the cheesecakes to cool completely in their pans at room temperature, then refrigerate for several hours to set fully before serving.
Notes
- Using a water bath is essential for the delicate texture and prevents cracking.
- Ensure egg whites are beaten to stiff peaks for the lightest texture.
- Be gentle when folding ingredients to retain airiness in the batter.
- Chill cheesecakes well before serving to enhance their flavor and firmness.
- You can substitute lemon juice with a small amount of lemon zest for additional citrus aroma.
