If you’ve ever tried a whole Japanese cotton cheesecake, you probably know how difficult it is to make it exactly as pictured in the recipe. Often things turn out differently than I expect, even though I have followed all the rules. I think it’s because the slight difference in temperature in the ovens at home slightly affects the cooking of the whole cheesecake. So you may need to adjust the oven temperature to get a nice looking pure cotton cheesecake. It also requires a lot of preparation before it goes into the oven.
On the other hand, making cotton cheesecake cups is much easier, faster and less complicated. But it’s the same taste and texture. They’re just smaller in size.
A whole Japanese cotton cheesecake can be a great choice for special occasions. But if you’re planning more conventional desserts, you could try my Japanese cotton cheesecakes.
This recipe makes 12 mini cotton cheesecakes and uses a regular-sized muffin tin.
How to make Japanese cotton cheesecake cups
First, I’ll clarify why cotton cheesecake cups are faster to make than whole cotton cheesecake cups. The basic instructions are the same, but you can skip the following steps.
- Cut the parchment paper
- Grease the pan and the parchment paper with oil.
- Powdered sugar on baking paper
- Cover the bottom of the pan to prevent leaking into the water bath.
If you’re making a whole-cotton cheesecake, you’ll need to prepare parchment paper. Then grease the pan and the baking sheet with oil. Also sprinkle powdered sugar on the parchment paper to help the cheesecake rise in the oven. For mini cheesecakes, simply line the muffin tray with muffin tins.
Only 6 ingredients are needed:
- Cream cheese
- cream (about 30% fat)
- Flour (gluten free or other white flour)
- Lemon juice
Quick Start Guide
- Melt the cream cheese and cream in a saucepan over low heat.
- Once the cream cheese is melted, transfer it to a bowl and add the sugar. Let it cool.
- Beat the egg whites until they form soft peaks. Let it out.
- Add the egg yolk, lemon juice and flour to the cream cheese mixture and mix.
- Mix the egg yolk and egg white.
- Pour the mixture into the moulds and bake them au bain-marie for 20 minutes.
I like to eat both when hot and cold. If you eat them while they are still warm, you can enjoy the super soft texture and the sound of bubbles and fizz in your mouth.
I put apricot jam on it. But the whipped cream and blueberry sauce would also be perfect with a cheesecake.
If you want more cheesecake recipes, check out my Japanese Cheesecake and Cheesecake Terrine!
This recipe is inspired by a cooking stick.
Japanese Cotton Cheese Cake (GF)
To serve: 12 muffins
- 4 egg yolks
- 4 proteins
- 200 g (7 oz) cream cheese
- 200 ml (6.8 fl oz) whipped cream/cream or other cream containing approximately 30% fat
- 8 tablespoons (80 g) gluten-free all-purpose flour
- 4 tablespoons (60 g) granulated sugar for the cream cheese
- 3 tablespoons (45 g) granulated sugar for the whipped egg whites
- 1 tablespoon lemon juice
Top cover (optional)
- Apricot jam 3 tablespoons
- 3 tablespoons water
- Preheat oven to 140 C / 275 F / thermostat 1.
- Line the muffin tray with 12 paper baking tins.
- Melt the cream cheese and whipping cream in a small saucepan over low heat, stirring constantly.
- Once the cream cheese is melted and creamy, put it in a bowl. Add sugar (for cream cheese) and stir until sugar is dissolved. Let it cool.
- Place the egg whites in a separate large bowl and beat with an electric whisk until frothy.
- Add the sugar (for the whipped egg whites) to the whipped egg whites and beat to soft peaks. Set it aside.
- Add the egg yolks to the cream cheese mixture one at a time, whisking after each addition.
- Add gluten-free flour and beat until well blended. Then add the lemon juice and stir.
- Stir 1/3 of the beaten egg whites into the cream cheese mixture and mix with a hand mixer (not electric) until well blended.
- Fold all the cream cheese into the remaining beaten egg whites and mix gently with a rubber spatula until everything is well mixed and smooth.
- Pour the mixture evenly to the edges of the paper and place on the baking sheet.
- Place the dish in the oven and pour in a few inches of hot water.
- Bake 20 minutes, until a skewer inserted into the oven comes out clean.
- Let the cheesecake cool in the pan. If desired, drizzle the cheesecake with the water and apricot preserves mixture as it cools.
- Enjoy the cheesecake while it’s warm, or refrigerate it overnight and eat it within 2 days.
I used a muffin tin with a diameter of 4.5 cm at the bottom, 7 cm at the top and 3 cm high.
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