Mini Japanese Cotton Cheesecakes

Ingredients

• 200 g cream cheese (softened)
• 40 g unsalted butter
• 80 ml whole milk
• 4 large eggs (separated)
• 80 g granulated sugar
• 40 g cake flour
• 15 g cornstarch
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 0.25 tsp salt
• powdered sugar (for dusting; optional)

Steps

1. 1

   Preheat the oven to 150°C (300°F). Line 8–10 muffin cups with sturdy paper liners, or lightly grease silicone molds.

2. 2

   Set a heatproof bowl over a saucepan of gently simmering water. Add the cream cheese, butter, and milk, then stir until completely melted and smooth.

3. 3

   Remove the bowl from the heat and let the mixture cool slightly until lukewarm.

4. 4

   Add the egg yolks one at a time, whisking well after each addition. Mix in the vanilla extract.

5. 5

   Sift the cake flour and cornstarch into the cream cheese mixture. Whisk until smooth and lump-free.

6. 6

   In a separate clean bowl, beat the egg whites with the lemon juice and salt until foamy.

7. 7

   Gradually add the granulated sugar while beating. Continue until the meringue is glossy and forms soft-to-medium peaks.

8. 8

   Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it.

9. 9

   Fold in the remaining egg whites in two additions, using a spatula and taking care not to deflate the airy mixture.

10. 10

    Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

11. 11

    Place the muffin pan inside a larger baking tray. Carefully pour hot water into the outer tray to make a water bath.

12. 12

    Bake for 25–35 minutes, until the cheesecakes are lightly golden, risen, and set with a gentle jiggle in the center.

13. 13

    Turn off the oven and leave the cheesecakes inside with the door slightly open for 10–15 minutes to help prevent sudden shrinking.

14. 14

    Remove the cheesecakes from the oven and let them cool completely before carefully removing them from the molds.

15. 15

    Lightly dust with powdered sugar, if desired, and serve.

Notes

The butter quantity is shown as 40 g in the source, although its line ends with an ellipsis. The recipe gives 8–10 muffin cups; serving count is estimated at 9. Hot-water quantity is not specified.

Nutrition per serving

• dessert
• Japanese
• baked
• water bath
• gluten-containing
• dairy
• vegetarian