Snow Ball Cheesecakes


I have always loved snow balls. Peeling off the marshmallow layer and eating that first was my favorite thing to do as a kid. I wanted those flavors into a cheesecake. I also wanted a light cheese cake so I adapted this Japanese Cotton Cheesecake recipe to make it light and fluffy.  It is more cakeish than cheese, but it's cottony texture is incredible!

Found a set of two mini cheesecake pans at World Market, but this recipe will work with a normal size springform pan as well.


  • 1 cup Milk
  • 6 tbsp. Butter
  • 8 oz. Cheese Cream
  • 1.4 oz. Sifted All-Purpose Flour
  • 1.2 oz. Cornmeal
  • 7 Egg yolks
  • 7 Egg whites
  • 3/4 tsp Cream of Tartar
  • 1/2 cup Sugar 1/4 cup Cocoa Powder
  • 2 tsp Vanilla
  • 3 Egg whites - room temperature
  • 2 cups Light Corn Syrup
  • 1/2 tsp. Salt
  • 2 cups Powdered Sugar - Sifted
  • 1 tbsp. Coconut Extract
  • 2 cups Shredded Coconut
  • 1-2 Drops of Food Coloring


Preheat the oven to 300 degrees Fahrenheit. Boil milk and butter, lower the heat and add cheese cream, use hand whisk to stir till smooth. Add in plain flour, cornmeal and cocoa powder. Mix well. Finally add in egg yolks, vanilla, cheese cream and mix until thick. Let cool.

In a stand mixer, whisk egg whites, cream of tar tar and sugar till peak form. Use a spatula to fold egg whites in two batches to cheese cream mixture.Wrap your springform pan in foil to shield it from the water bath you'll be cooking it in. Grease the foiled pan(s) and place it in a deep baking dish. Fill with water 3/4 the way up the pan. The water helps slowly heat up the cheesecake and prevents it from cracking. Bake for 45mns to 1 1/2 hours. It will depend on your oven and the size of your pans how long to cook. When it is done it will look solid and no longer jiggle like soup.

Let the cheesecake cool. Time to make the topping! In a standing mixer, combine egg whites, corn syrup, and salt. Beat on high speed for five minutes, or until the mixture has thickened and doubled. Reduce speed to low, and add coconut extract and powdered sugar. Beat until well combined. Top cheesecakes with it soon after it has been made. Finally, combine shredded coconut with a few drips of food coloring and sprinkle on top. Enjoy!