Description
This Mini Japanese Cotton Cheesecake recipe creates light, fluffy, and subtly sweet individual cheesecakes with a soft, cotton-like texture. Combining cream cheese, sour cream, and egg yolks with a delicate meringue, these cheesecakes are baked in a gentle water bath to ensure a moist, tender crumb. Perfect for an elegant dessert or a special treat, they are topped with whipped cream and fresh fruit for a delightful finish.
Ingredients
Scale
Base Ingredients
- 140 g (1 cup) cream cheese
- 70 g (1/3 cup) sour cream
- 40 g (3 tbsp) sugar
- 2 egg yolks
- 20 g (2 tbsp) all-purpose flour (sifted)
- 70 ml (1/3 cup) milk
Meringue
- 2 egg whites
- 50 g (4 tbsp) sugar
Flavouring
- 1 tsp vanilla extract or lemon juice (optional, as preferred)
Decoration
- Whipped cream
- Fresh fruit (for garnish)
Instructions
- Preheat and prepare: Preheat your oven to 180°C (360°F). Sift the all-purpose flour to ensure there are no lumps and set aside.
- Bring dairy to room temperature: In a bowl, add the cream cheese and sour cream. Leave them out until they reach room temperature for easier mixing and a smoother batter.
- Mix cream cheese base: Add 40 g of sugar to the cream cheese and sour cream mixture and blend thoroughly. Then, add the egg yolks and mix well until smooth and fully combined.
- Add dry and wet ingredients: Incorporate the sifted all-purpose flour into the mixture and stir gently. Next, pour in the milk and mix until the batter is uniform and smooth.
- Prepare the meringue: In a separate clean bowl, add the egg whites and sugar. Whisk vigorously until soft meringue forms with soft peaks that hold shape but are still tender.
- Combine batter and meringue: Gently fold the meringue into the cream cheese batter in batches to retain airiness, mixing until just combined without deflating.
- Pour and set up water bath: Evenly pour the combined batter into baking pans or ramekins. Place the pans in a larger baking tray, then pour hot water into the larger tray to create a water bath. This ensures gentle, even baking and prevents cracking.
- Baking process: Bake the cheesecakes at 180°C (360°F) for 10 minutes. Then, reduce the temperature to 150°C (300°F) and continue baking for another 10 minutes until the cheesecakes are set and lightly golden on top.
- Cool and decorate: Remove the cheesecakes from the water bath and allow them to cool. Once cooled, decorate with whipped cream and fresh fruit as desired before serving.
Notes
- Using a water bath prevents the cheesecake from cracking and keeps the texture moist and soft.
- Ensure cream cheese and sour cream are at room temperature to avoid lumps.
- Fold the meringue carefully to maintain the light, fluffy texture in the batter.
- Customize flavor with vanilla extract or lemon juice according to preference.
- Mini ramekins or muffin tins work well for portioning the batter evenly.
- Do not overbake; the cheesecake should be just set and slightly jiggly in the center when removed from the oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Japanese Cotton Cheesecake, Mini Cheesecake, Light Cheesecake, Japanese Dessert, Water Bath Baking, Fluffy Cheesecake
