Mini Japanese Cotton Cheesecake

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




Mini Japanese Cotton Cheesecake

Servings 12 pieces


  • 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


  1. Preheat oven to 180°C. Sift the all-purpose flour.

  2. Put the cream cheese and sour cream into a bowl and leave it until it reaches room temperature.

  3. Add 40 g of sugar and mix. Then add egg yolks, mix them well.

  4. Add the all-purpose flour and mix. Then add the milk and mix to combine. 

  5. Put 50 g of sugar into the egg whites and whip, making a soft meringue.

  6. Mix the batter and the meringue and pour into the baking pan evenly.

  7. 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.

  8. 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.