Japanese Mini Cotton Cheesecake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200g cream cheese
02 -
3 eggs
03 -
200ml heavy cream
04 -
50ml milk
05 -
60g cake flour
06 -
10g cornstarch
07 -
120g sugar
08 -
1 tbsp lemon juice
09 -
1 tsp vanilla extract
# Instructions:
01 -
Line and grease mini cheesecake pans or a muffin tin to prevent sticking during baking.
02 -
Whisk cream cheese and sugar in a large bowl until smooth. Add milk, heavy cream, and egg yolks, mixing to combine. Gradually sift in cake flour and cornstarch, mixing gently to avoid lumps.
03 -
Beat egg whites until stiff peaks form. Gently fold them into the cream cheese mixture to preserve the lightness of the batter.
04 -
Preheat oven to 165°C (325°F). Place pans in a water bath and bake for 25-30 minutes, until lightly golden and slightly jiggly in the center.
05 -
Cool the cheesecakes completely, then refrigerate for a few hours. Optionally, top with whipped cream, fresh fruit, or edible gold before serving.
# Notes:
01 -
The water bath ensures gentle and even baking, crucial for the fluffy texture.