Description
A light, fluffy, and airy Japanese-style mini cotton cheesecake perfect for individual servings.
Ingredients
- 200g cream cheese
- 3 eggs
- 200ml heavy cream
- 50ml milk
- 60g cake flour
- 10g cornstarch
- 120g sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare the Baking Pan: Line and grease your mini cheesecake pans or muffin tin for individual portions. Make sure each cup is well-prepared to prevent sticking during baking.
- Mix the Cheesecake Batter: 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.
- Create the Fluffy Texture: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cream cheese mixture. Be careful not to deflate the air you’ve incorporated, as it is key to achieving the light, fluffy texture.
- Bake the Cheesecakes: Preheat your oven to 325°F (165°C). Place your pans in a water bath (a larger pan filled with hot water) for even, gentle baking. Bake for 25-30 minutes or until the cheesecakes are lightly golden and still slightly jiggly in the center. Let them cool before removing from the pan.
- Cool and Serve: Once cooled, refrigerate the cheesecakes for a few hours to let the texture set. Top with whipped cream, fresh fruit, or edible gold for a festive Mardi Gras touch, if desired.
Notes
- Ensure the cream cheese is at room temperature to make it easier to mix.
- Use a water bath to prevent cracks in the cheesecake during baking.
- For best results, let the cheesecakes chill overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
