Mini Cotton Cheesecake (Print Version)

# Ingredients:

→ Main Ingredients

01 - 60g cake flour
02 - 10g cornstarch
03 - 200g cream cheese
04 - 3 eggs
05 - 120g sugar
06 - 1 tsp vanilla extract
07 - 50ml milk
08 - 1 tbsp lemon juice
09 - 200ml heavy cream

# Instructions:

01 - Grease and line a muffin tray or mini cheesecake molds so nothing sticks while they bake.
02 - Blend cream cheese with sugar in a big bowl till smooth. Pour in egg yolks, milk, and heavy cream, stirring gently. Slowly mix in sifted cornstarch and cake flour, making sure no lumps remain.
03 - Whip egg whites until stiff peaks form. Carefully fold them into the batter, keeping it airy and light.
04 - Heat oven to 165°C (325°F). Set pans in a tray with water and bake until the centers are slightly wobbly and tops are barely golden—around 25-30 minutes.
05 - Let the cheesecakes cool completely, then move them to the fridge for a couple of hours. Add whipped cream, fresh fruit, or edible gold for a fancy touch if you like.

# Notes:

01 - Using a water bath keeps the baking gentle and balances the heat, which helps create the soft texture.