Description
Japanese Mini Cotton Cheesecake is a light and airy dessert that melts in your mouth with every bite. This delightful treat combines the creamy richness of cream cheese with a fluffy, souffle-like texture, making it a perfect indulgence for any occasion. Whether served cold or at room temperature, this cheesecake promises a heavenly experience that will leave you craving more.
Ingredients
Scale
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup whole milk
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 320°F (160°C).
- Line a small cake pan with parchment paper and lightly grease it.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Sift the cornstarch into the mixture and add milk; mix until fully combined without lumps.
- Pour the batter into the prepared pan placed in a larger dish filled with water (creating a water bath).
- Bake for 25-30 minutes until the center is just jiggly.
- Leave the cheesecake in the oven with the door slightly ajar for one hour to cool.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice - approximately 75g
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg