Description
These Japanese Mini Cotton Cheesecakes are fluffy, light, and delicately sweet. Baked to perfection, they are a delightful treat for any occasion.
Ingredients
Scale
Cheesecake Batter:
- 140 g (1 cup) cream cheese
- 70 g (1/3 cup) sour cream
- 40 g (3 tbsp) sugar
- 2 egg yolks
- 20 g (2 tbsp) all-purpose flour
- 70 ml (1/3 cup) milk
Meringue:
- 2 egg whites
- 50 g (4 tbsp) sugar
- 1 tsp vanilla extract or lemon juice
Instructions
- Preheat oven to 180°C. Sift the all-purpose flour.
- Prepare Cheesecake Batter: In a bowl, mix cream cheese and sour cream until room temperature. Add sugar, egg yolks, flour, and milk, mixing well after each addition.
- Make Meringue: In a separate bowl, whip egg whites and sugar to make a soft meringue.
- Combine Batter and Meringue: Gently fold the meringue into the cheesecake batter. Pour into a baking pan.
- Bake: Place the pan in a water bath. Bake at 180°C/360°F for 10 minutes, then reduce heat to 150°C/300°F and bake for another 10 minutes.
- Decorate: Once cooled, decorate the mini cheesecakes with whipped cream and fruit.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Japanese Mini Cotton Cheesecake, Mini Cheesecake Recipe, Japanese Dessert
