Japanese Cotton Cheesecake Cups (GF)

Fluffy and jiggly Japanese cotton cheesecake cups made with a muffin pan. This mini souffle cake is quick and easy to make!

Course Dessert

Cuisine Japanese

Prep Time 20

Cook Time 20

Servings 12 cup cakes

Author Author Matcha and Tofu

Preheat the oven to 140 C / 275 F / gas mark 1.
Line the muffin pan with 12 paper liners.
Melt the cream cheese with the whipping cream in a small pan over a low heat, whisking continuously.
Once the cream cheese melted and smooth, transfer to a bowl. Add the sugar (for cream cheese) and mix until sugar dissolved. Set aside to cool down.
Place the egg whites in a separate large bowl and beat with an electric whisk until foamy.
Add the sugar (for egg whites) in the egg whites and beat until soft peaks. (just before stiff peaks) Set aside.
Add the egg yolks to the cream cheese mixture one at a time and whisk after each addition.
Add the gluten free flour and whisk until well blended. Then add the lemon juice and mix.
Fold the 1/3 of the egg whites into the cream cheese mixture and blend with a hand whisk (not electric one) until well blended.
Fold the all cream cheese mixture into the rest of egg whites and gently blend with a rubber spatula until well combined and smooth.
Pour the mixture to the brim of the paper liners evenly and place on a oven tray.
Set the tray in the oven, then pour a few inch of hot water in the tray.
Bake for 20 minutes until a skewer inserted comes out clean.
Leave the cheesecake in the pan to cool down. Optionally, brush the mixture of apricot preserve and water on top of the cheesecake while cooling.
Enjoy your cheesecake, while it's warm or refrigerate them overnight and eat within 2 days.

I used a muffin pan with 4.5 cm (1.7 inch) diameter at bottom, 7 cm (2.7 inch) diameter at top, and 3 (1.2) cm height.