Description
A delightful and fluffy Japanese Mini Cotton Cheesecake recipe that is easy to make and perfect for any occasion.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3 large eggs, separated
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 320°F (160°C). Line a 6-cup muffin tin with paper liners.
- In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, melted butter, milk, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk the egg yolks until pale and frothy. Gradually add the egg yolks to the cream cheese mixture, mixing until smooth.
- Sift the flour, cornstarch, and salt together, then fold them into the cream cheese mixture until just combined.
- In another bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the cream cheese batter in three additions, being careful not to deflate the mixture.
- Pour the batter evenly into the prepared muffin tin. Place the muffin tin in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the muffin tin.
- Bake for 25-30 minutes or until the cheesecakes are set and lightly golden on top. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes with the door slightly ajar.
- Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- For a flavored twist, add a teaspoon of lemon zest or matcha powder to the batter before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg