Fluffy soufflé-style cheesecake bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200g cream cheese, softened to room temperature
02 -
3 eggs, separated
03 -
200ml heavy cream
04 -
50ml milk
05 -
60g cake flour
06 -
10g cornstarch
07 -
120g sugar, divided
08 -
1 tablespoon lemon juice
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat your oven to 325°F (165°C). Line a mini cheesecake pan or muffin tin with paper liners, then lightly grease them. If using a muffin tin, make sure to use liners to help with removal later.
02 -
In a large bowl, beat the cream cheese until smooth and creamy. Add 90g of the sugar gradually, mixing until fully incorporated and the mixture is light. Add the milk, heavy cream, lemon juice, and vanilla extract. Mix well, then add the egg yolks one at a time, beating well after each addition.
03 -
Sift the cake flour and cornstarch together, then gradually add to the cream cheese mixture. Fold gently with a spatula until just combined, being careful not to overmix. The batter should be smooth with no lumps.
04 -
In a separate clean, dry bowl, beat the egg whites until foamy. Gradually add the remaining 30g of sugar and continue beating until stiff peaks form - the mixture should be glossy and hold its shape when the beater is lifted.
05 -
Gently fold the whipped egg whites into the cream cheese batter in three additions. Use a light hand and a folding motion to preserve as much air as possible in the mixture, which is key to the cotton-like texture.
06 -
Fill each cup of your prepared pan about 3/4 full with the batter. Place the pan in a larger baking dish, then carefully pour hot water into the larger dish until it reaches about halfway up the sides of your cheesecake pan. This water bath helps the cheesecakes bake evenly.
07 -
Bake for 25-30 minutes until the tops are light golden and the centers are still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes. Then remove from the oven and let cool completely at room temperature before refrigerating for at least 2 hours.
08 -
Once chilled, carefully remove the mini cheesecakes from the pan. Serve as is or top with fresh berries, whipped cream, or a light dusting of powdered sugar for a beautiful presentation.
# Notes:
01 -
The key to a successful Japanese cotton cheesecake is keeping as much air in the batter as possible - be gentle when folding!
02 -
These mini cheesecakes can be made a day ahead and kept refrigerated until serving time.
03 -
For best texture, allow the cheesecakes to come to room temperature for about 15 minutes before serving.