Description
Indulge in these delightful Japanese Mini Cotton Cheesecakes that are light, fluffy, and simply melt in your mouth. Perfectly portioned and subtly sweet, these mini treats are a must-try for any dessert lover.
Ingredients
Scale
Cheesecake Batter:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/4 cup whole milk
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup cake flour, sifted
- 1 tablespoon cornstarch
Additional:
- 1/4 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 320°F (160°C) and line a standard muffin tin with paper liners.
- Prepare the batter: In a heatproof bowl, melt and whisk together cream cheese, butter, and milk. Once smooth, cool slightly, then add egg yolks and sift in the flour and cornstarch. Mix until smooth.
- Whip egg whites: In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
- Combine and bake: Gently fold the egg whites into the cream cheese batter. Divide batter into muffin cups, place in a larger pan with water bath, and bake for 20–23 minutes until set.
- Cool and serve: Leave cheesecakes in the oven for 10 minutes after baking, then cool completely before dusting with powdered sugar.
Notes
- These mini cheesecakes are best enjoyed fresh on the same day.
- For added flavor, consider incorporating lemon zest or vanilla extract into the batter.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 90
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
