Mini Japanese Cotton Cheesecake
06/02/2020
Do you like Japanese cheesecake?
I made this recipe for a pastry class at Miele in Dubai. Most of my students were beginners, so I tried to make the recipe as simple as possible, less ingredients, fewer steps but still tastes great.
Having a pastry class is always so much fun!
You might know about ‘’jiggly cheesecake’’ but it’s a bit difficult to bake a perfect one.
If you want to try, you can find its online course. >> Japanese Cheesecake course
Recipes
Mini Japanese Cotton Cheesecake
Ingredients
- 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
- 2 egg whites
- 50 g (4 tbsp) sugar
- 1 tsp vanilla extract or lemon juice as you prefer
Instructions
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Preheat oven to 180°C. Sift the all-purpose flour.
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Put the cream cheese and sour cream into a bowl and leave it until it reaches room temperature.
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Add 40 g of sugar and mix. Then add egg yolks, mix them well.
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Add the all-purpose flour and mix. Then add the milk and mix to combine.
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Put 50 g of sugar into the egg whites and whip, making a soft meringue.
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Mix the batter and the meringue and pour into the baking pan evenly.
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Put hot water into the baking tray to bake with water-bath. Bake it at 180°C/360℉ for 10 min, then turn down to 150°C/300℉and bake it another 10 min.
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Decorate the cakes with whipped cream and fruit.
Helpful Tips
You can use corn flour instead of all-purpose flour as a gluten-free option.