@lostinthefeed5: Mini Japanese Cotton Cheesecakes INGREDIENTS: - 200 g cream cheese, softened - 3 large eggs, separated - 1/4 cup unsalted butter - 1/2 cup whole milk - 1/2 cup granulated sugar - 1/3 cup cake flour, sifted - 1 tsp vanilla extract - Powdered sugar for dusting (optional) DIRECTIONS: 1. Preheat oven to 325°F (163°C). Line a muffin pan with paper liners. 2. Melt cream cheese, butter, and milk together over low heat until smooth. Let cool slightly. 3. Stir in egg yolks, vanilla, and sifted cake flour until combined. 4. In a separate bowl, beat egg whites with sugar until soft peaks form. 5. Gently fold egg whites into the cream cheese mixture until fluffy. 6. Divide batter among muffin cups and place the muffin pan in a larger pan with hot water. 7. Bake for 20–25 minutes until lightly golden and set. 8. Let cool gradually, then dust with powdered sugar before serving. PREPARATION TIME: Prep Time: 20 minutes Bake Time: 20–25 minutes Total Time: 40–45 minutes (plus cooling) Servings: 10–12 mini cheesecakes #JapaneseCottonCheesecake #MiniCheesecakes #EasyDessertRecipes

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Tuesday 03 November 2026 23:21:50 GMT