Why did my mini Japanese cotton cheesecake deflate after baking?

A slight deflation is completely normal with this style of cheesecake. Because it’s lifted by whipped egg whites, it will naturally settle as it cools. As long as the texture inside is soft and airy, a little shrinkage isn’t a problem.

How do I know when the mini cheesecakes are fully baked?

They’re ready when the tops look set and lightly golden and the centers jiggle gently, not wet or loose. If you lightly press the top, it should spring back softly. Overbaking can make them dry, so it’s better to stop while they still feel tender.

Can I make Japanese cotton cheesecake without a water bath?

You can, but the texture will be less consistent. The water bath helps regulate oven heat and keeps the cheesecakes from cracking or baking too quickly. If you skip it, expect a firmer texture and more browning on top.

Can I use cornstarch instead of flour in this recipe?

Yes, cornstarch works well and is a good gluten-free option. Use the same amount as the flour and sift it well before adding. The texture will stay light and delicate, very close to the original version.

Mini Japanese Cotton Cheesecake – Easy and Light Dessert

Name: Mini Japanese Cotton Cheesecake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 pieces
Cuisine: Japanese
Ingredients: 6 ounces cream cheese, softened; 1/3 cup sour cream; 3 tablespoons granulated sugar; 2 large egg yolks; 2 tablespoons all-purpose flour, sifted; 1/3 cup whole milk; 2 large egg whites; 4 tablespoons granulated sugar; 1 teaspoon vanilla extract or lemon juice

Description

Light, airy mini Japanese cotton cheesecake with a soft, cloud-like texture and gentle sweetness. A comforting homemade dessert that feels delicate yet simple to make.

Ingredients

Scale

6 ounces cream cheese, softened
1/3 cup sour cream
3 tablespoons granulated sugar
2 large egg yolks
2 tablespoons all-purpose flour, sifted
1/3 cup whole milk
2 large egg whites
4 tablespoons granulated sugar
1 teaspoon vanilla extract or lemon juice

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Instructions

Preheat the oven to 360°F and sift the flour; prepare a water bath by setting a larger pan aside.
Allow the cream cheese and sour cream to come fully to room temperature, then mix until smooth with the first portion of sugar.
Add the egg yolks and mix until fully incorporated and silky.
Stir in the sifted flour, then gradually add the milk and vanilla extract or lemon juice until the batter is smooth.
Whip the egg whites with the remaining sugar to soft peaks, watching for a glossy, gently folding peak.
Gently fold the meringue into the batter in stages, keeping the mixture light and airy.
Pour the batter evenly into mini baking pans and place them into the prepared water bath.
Bake at 360°F for 10 minutes, then reduce the temperature to 300°F and continue baking for another 10 minutes until softly set.
Remove from the oven and let cool slightly before serving with whipped cream or fresh fruit.

Notes

A slight deflation after baking is normal for cotton cheesecake and does not affect texture.
Use cornstarch in place of flour for a gluten-free option, using the same amount.
Avoid overwhipping the egg whites, as stiff peaks can lead to a dense texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 piece
Calories: 160
Sugar: 11 g
Sodium: 120 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 0 g
Protein: 4 g
Cholesterol: 65 mg