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Introduction
Mini Japanese Cotton Cheesecakes are soft, light, and fluffy little cakes that melt in your mouth. This recipe is about making small individual cheesecakes that have a very airy texture, almost like a sponge cake mixed with creamy cheesecake. They are different from heavy and dense cheesecakes because they feel light and delicate. When you press them gently, they bounce back like cotton. That is why many people call them cotton cheesecakes. These mini versions are baked in small molds, which makes them perfect for serving at parties or enjoying as a personal treat.
People love this Mini Japanese Cotton Cheesecakes Recipe because it is soft, mildly sweet, and not too heavy. The texture is what makes it truly special. It is creamy but also fluffy at the same time. Many people who find regular cheesecake too rich prefer this lighter version. It feels smooth and airy in every bite. The sweetness is gentle, so it does not feel overpowering. Kids and adults both enjoy this dessert because it is simple and comforting. The small size also makes it easy to control portions and avoid overeating.
This recipe is perfect when you want a dessert that feels elegant but is still easy to make. It is great for tea time, birthdays, family gatherings, or even as a sweet snack during the week. If you are looking for a dessert that feels lighter after a meal, this is a wonderful choice. Because it is not very heavy, it does not leave you feeling too full. It can also be a good option when you want something sweet but not too rich. These mini cheesecakes bring joy, softness, and comfort to any table.
Ingredients You Will Need
Here are all the ingredients you need to make about 8 mini cheesecakes.
Cream cheese 200 grams
Milk 100 milliliters
Unsalted butter 40 grams
Eggs 4 large eggs separated
Fine sugar 80 grams
All purpose flour 40 grams
Cornstarch 20 grams
Lemon juice 1 tablespoon
Vanilla extract 1 teaspoon
Salt one small pinch
You will also need cupcake molds or small cake molds and parchment paper to line them.
Step by Step Method
Step 1
Preheat your oven to 160 degrees Celsius. Line your cupcake molds with parchment paper. Make sure the paper is slightly taller than the mold because the cakes will rise.
Step 2
Separate the egg whites from the egg yolks. Place them in two different bowls. Make sure no egg yolk gets into the egg whites.
Step 3
In a heat safe bowl, add cream cheese, milk, and butter. Place this bowl over a pot of hot water. Stir gently until everything melts and becomes smooth. This method helps create a soft and creamy mixture.
Step 4
Remove the bowl from heat and let it cool slightly. Add the egg yolks one by one and mix well after each addition.
Step 5
Add vanilla extract and lemon juice. Stir gently.
Step 6
Sift the flour and cornstarch together. Slowly add them into the cream cheese mixture. Mix until smooth. Do not over mix.
Step 7
In another bowl, beat the egg whites using a hand mixer. When they become foamy, add sugar slowly in small portions. Continue beating until soft peaks form. The mixture should look glossy and hold its shape but still be soft.
Step 8
Take a small portion of the egg white mixture and gently mix it into the cream cheese batter. This makes the batter lighter.
Step 9
Now slowly fold the remaining egg whites into the batter using a spatula. Use gentle movements to keep the air inside the mixture. This step is very important for the fluffy texture.
Step 10
Pour the batter into the prepared molds. Fill them about three quarters full.
Step 11
Place the molds in a larger baking tray. Pour hot water into the tray to create a water bath. The water should reach halfway up the molds. This helps the cakes bake evenly and stay moist.
Step 12
Bake in the preheated oven for about 25 to 30 minutes. The tops should turn light golden and feel set when touched gently.
Step 13
Turn off the oven and leave the door slightly open. Let the cheesecakes cool slowly inside for 10 minutes. This prevents sudden shrinking.
Step 14
Remove from the oven and allow them to cool completely before removing from the molds.
Your Mini Japanese Cotton Cheesecakes are now ready to serve.
Why This Recipe Is Special
This Mini Japanese Cotton Cheesecakes Recipe is special because of its unique texture. It is not heavy like traditional cheesecake. Instead, it feels soft, airy, and light. The secret comes from whipped egg whites that add air into the batter. This creates the famous cotton like texture.
Another reason this recipe is loved is because it uses simple ingredients. There is no need for complicated tools. The water bath method helps create a smooth and even bake. Even beginners can follow the steps with patience.
This dessert is also lighter in calories compared to very dense cheesecakes. It contains less sugar and butter than many other desserts. When eaten in moderation, it can fit into a balanced lifestyle.
The taste is mild, creamy, and slightly sweet. The lemon juice adds a tiny fresh flavor that balances the richness of cream cheese. It is simple yet elegant.
Extra Tips for Better Taste
Make sure all ingredients are at room temperature before starting. This helps create a smooth batter.
Do not over beat the egg whites. Soft peaks are enough. Over beating can cause cracks.
Fold the egg whites gently to keep the mixture airy.
Always use a water bath. It prevents cracks and keeps the texture soft.
If you like more flavor, add a little lemon zest for extra freshness.
You can dust the tops with powdered sugar before serving for a beautiful look.
Serve with fresh berries or a light fruit sauce for added sweetness.
Store in the refrigerator and enjoy within three days for best freshness.
Final Thoughts
Mini Japanese Cotton Cheesecakes are one of the most delightful desserts you can make at home. They look cute, taste soft and creamy, and feel light on the stomach. This recipe may seem detailed, but once you try it, you will see that it is simple if you follow each step carefully.
I love how these mini cheesecakes bring a smile to anyone who tastes them. They are perfect for sharing with family and friends. If you want a dessert that feels special but is not too heavy, this recipe is a wonderful choice. Try it once and you may fall in love with its soft and fluffy texture.
Nutrition Details
Below is an approximate nutrition breakdown for the whole recipe and per mini cheesecake. This calculation is based on 8 servings.
Nutrition for whole recipe
Calories about 1600
Protein about 60 grams
Carbohydrates about 120 grams
Fat about 100 grams
Sugar about 80 grams
Nutrition per serving
Calories about 200
Protein about 7 grams
Carbohydrates about 15 grams
Fat about 12 grams
Sugar about 10 grams
These values are estimates and may vary depending on ingredient brands and portion sizes.